2026Journal articleFree to read
Kinga Szymczykowska, Patrycja Kupnicka, Karolina Skonieczna‐Żydecka, Klaudia Melkis, Dariusz Chlubek, Karolina Jakubczyk
Beverages
Matcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be consumed both as an infusion and as a whole powder form. The present study aimed to analyze the micro- and macronutrient composition of matcha tea infusions (traditional and daily) brewed with water at different temperatures, as well as that of matcha powder. Samples were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OS). Two types of matcha infusions were analyzed: daily and traditional, prepared at 25 °C, 70 °C, 80 °C, and 90 °C in addition to matcha powders. The results demonstrated that both infusions and matcha powder are sources of the tested elements (potassium, phosphorus, magnesium, calcium, zinc) and may complement a healthy, balanced diet. The type of tea significantly affected elemental content, while brewing temperature did not significantly influence the mineral composition of infusions. Taken together, these results indicate that matcha represents a nutritionally relevant beverage whose mineral profile may contribute to dietary quality and support physiological functions related to metabolic health.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Food science / processing
Making, milling, storing or using matcha in foods.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Kinga Szymczykowska, Patrycja Kupnicka, Karolina Skonieczna‐Żydecka, Klaudia Melkis, Dariusz Chlubek, Karolina Jakubczyk. (2026). Elemental Composition of Japanese Matcha Powder and Infusions—Potential Role as a Functional Food in Metabolic Health. Beverages. https://doi.org/10.3390/beverages12020021
DOI: 10.3390/beverages12020021
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