The effect of caffeine

Not all caffein is the same. What’s important is how the caffeine is absorbed by the body and this is where coffee and tea differ fundamentally. Because of this thein and coffee were in the past, and even today, incorrectly separated. In any case, a substance such as thein does not exist. Coffein also plays a role in tea.

If the caffeine is in a compound with chlorogenic acid and potassium for example, as happens with coffee, then it is almost entirely dissolved upon contact with the stomach acids and directly absorbed into the blood stream. For this reason coffein in coffee function very quickly but over a short space of time. A compound of coffee and poyphenolen, as is the case with tea, only begins to gradually in the gut. The result is that although the effect is delayed, it lasts longer.

Matcha contains undeniably more caffeine than coffee; however it has no stimulating effect. With a focus on the combination with L-Theanin, it is much more to do with an increasing in concentration and performance levels, and stress resistance over a longer period of time.

Ingredients per 10 g Matcha green tea coffee
Caffeine 0,34 g 0,02 g 0,06 g
Polyphenol (Tannin) 1 g 0,07 g 0,25 g
Proteins 2,74 g 0,2 g 0,2 g
Fiber 3,14 g
Calcium 32,8 mg 3 mg 2 mg
Iron 1,3 mg 0,2 mg
Potassium 200 mg 27 mg 65 mg
Vitamin A 3 mg
Vitamin C 18,5 mg 6 mg
Carotene 3 mg

Source: Ecopro Research Co. Ltd. // By Standard Table of Food Composition in Japan Fifth Revised Edition, 2000 // Recourses Council, Science and Technology Agency, Japan.

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