# Retrospecting the Antioxidant Activity of Japanese Match Green Tea-Lack of Enthusiasm?
## 3 Reviewing Matcha Tea
### Consolidating the Biological Activity and Antioxidant Property of Matcha Tea  
Matcha is a powdered type of green tea that is a predominant, unique Japanese green tea of the Tencha type [15]. During most of its growth [19], it is shielded by bamboo fabrics [58]. In this way, since the plant is shielded from the sun, the plant is able to manufacture high amounts of bioactive compounds, including chlorophyll and l-theanine [59]. This also results in its unique taste and color of the powder and tea infusions. The value and content of the tea is season specific [20; 21]. The high content of amino acid, theanine, and caffeine and low content of catechin result in the umami taste, making matcha the most aromatic green tea [15; 19]. In contrast, tea plants grown exposed to sun are characterized by catechins that amplify the bitter taste [21]. The antioxidant content of green teas is what makes them essentially precious. Antioxidants counteract ROS in the body and thereby protect cell and tissue damage. Dietary antioxidants are even more desirable and are vouched for. It is confirmed that matcha green tea is very high in antioxidants, especially catechins. This is because of its unique mode of cultivation [17; 18]. EGCG is the most dominant catechin abundant in matcha tea. It has been extensively investigated for its biological properties, which include fighting inflammation, maintaining healthy arteries, and promoting cell repair. It is confirmed that matcha has 137 times more antioxidants than low-grade green teas and up to 3 times more antioxidants than the best green teas [60]. Consumption of matcha tea has numerous health benefits. Anti-inflammatory activities, lowering blood pressure, and improving memory as well as the bonus energizing effects because of its caffeine content are few of the outstanding biological properties of matcha [61; 62]. The preparation of the tea leaves for matcha, where the processing does not include any chemical additives, contributes greatly to the retention of the biological activity of this Japanese tea. In addition to the processing, the preparation of the tea itself assures good release of bioactive compounds into water, rendering the released compounds available for easy assimilation after consumption [58]. Despite its long tradition, matcha hit the market relatively recently and not many reports exist on its relevance. Very few reports have been published highlighting the significance of matcha. It is known that matcha brewed at the highest temperature (100 \({}^{\circ}\)C has the highest (2230 mg/L) polyphenols [63]. Matcha is also one of the richest sources of flavonoids, especially that of rutin. Rutin possesses high antioxidant properties and belongs to the family of polyphenols. It possesses all the trademark properties of polyphenols and additionally also helps to seal blood vessels, has anti-inflammatory properties, and supports the immune system [64] and is known to slow down the oxidation of vitamin C. The content of rutin equivalent in matcha is in the range of 1222.6 to 1968.8 mg/L. Compared to buckwheat, which is considered as one of the best sources of rutin (62.30 mg/100 g of fresh weight), green tea has a rutin content of 37.13 mg/L--nearly 50 times less than that of matcha, proving matcha to rank highest amidst all plant resources. Matcha infusions also contain vitamin C [65], and this the synergistic effect of rutin and vitamin C in matcha influences the circulatory system and collagen synthesis, too [66; 67]. Antioxidant potential is measured using the FRAP or DPPH method. The FRAP method measures the reduction of iron ions Fe\({}^{3+}\) into Fe\({}^{2+}\)[68]. DPPH radical test aims at labeling the ability of its neutralization by the antioxidants included in the solution [69]. [PERSON] et al. [67] used both of the aforementioned methods of labeling to rate the antioxidant potential of matcha green tea, eliminating possible interference and limiting factors. It was reported that the important parameter for antioxidant activity is the water temperature used.