After treatment, the matcha tea leaves have a green color, light bitterness, and a slight hint of green grass. The content of protein, amino acids, and chlorophyll is high, while the content of tea polyphenols and caffeine is low. More importantly, the ultra-fine technology of matcha can promote nutrient absorption.
In the international market, the fusion of Eastern and Western inspirations is still a hot topic. In recent years, the Eastern impression of matcha has gradually attracted the attention of Western consumers, especially its functionality. Matcha is rich in antioxidants and can slow release energy, making it increasingly used in functional products. With the further increase in purchasing power of the younger generation, the purchasing behavior structure of consumers is undergoing a transformation. In the new era, consumers hope that the food and beverages they purchase have healthy functional attributes. Energy drink have performed poorly in the past few years because of their high sugar content, artificial ingredients and synthetic caffeine. Nowadays, consumers increasingly hope that Energy drink are more than just providing energy. Energy drink have changed from "high performance" to "Extreme sport" and "lifestyle" marketing. Matcha contains natural caffeine. Caffeine can bring energy, but unlike coffee and Energy drink, the caffeine in Matcha does not make people feel nervous. It can slow down energy and make drinkers more energetic and energetic. The combination of L-neneneba theanine in matcha with naturally occurring caffeine can provide consumers with long-lasting natural energy, or it will become a natural substitute for Energy drink. L-neneneba theanine is also a natural emotional booster, which can relieve pressure and bring good mood to consumers.
Information source: Food Partner Network.