# 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
In the case of both the methods, the antioxidant potential was higher at 90 \({}^{\circ}\)C and the lowest at 25 \({}^{\circ}\)C. This is because of the effective release of biologically active compounds and higher kinetic energy at higher brewing temperatures, as confirmed by other studies as well [63; 70]. Matcha from the first and second harvest has lesser polyphenols, including rutin and vitamin C, and lower antioxidant potential (DPPH) than daily matcha originating from the second and third harvests. Matcha tea that were composed of fine sizes displayed the highest value of antioxidant potential. Chromatographic (qualitative) analysis of matcha tea confirmed epicatechin and rutin as the major bioactive compounds [67]. [PERSON] et al. [21] confirmed the differences between April and July harvests. The April harvest had lower antioxidant potential in contrast to the July harvest. The phytochemical differences between the harvests may be due to conditions of cultivation, age of the leaves, storage, and processing [71; 72]. Therefore, it can be concluded that leaves collected during the second and third harvests have higher bioactive components and secondary metabolites than those from the first harvest. Matcha's high antioxidant potential is also visible in its powdered form. [PERSON] et al. [70] proved that powdered tea, in comparison to leaf tea, has higher concentration of polyphenols. [PERSON] et al. [63] tested 11 types of green tea and concluded that the powdered form (matcha) was characterized by the highest parameters out of all green tea types and required minimal brewing time. The antioxidant activities and quality characteristics of matcha (powdered green tea) spreads containing coconut milk have been evaluated and reported [73]. The uniqueness of matcha is that it can be combined with such spreads or fruit juices and even food as a powdered supplement [74]. [PERSON] et al. [75] have elaborately studied the utility of matcha tea as a mood-and-brain food. Few existing research had confirmed that I-theanine, EGCG, and caffeine affect mood and cognitive performance. It is interesting that all these three are major components of matcha tea. It is in this direction that [PERSON] et al. conducted a case study using a randomized, placebo-controlled, single-blind study in which 23 consumers participated in four test sessions. They confirmed that matcha tea consumed in a realistic dose can minimally induce effects on speed of attention and episodic secondary memory to a low degree. The stress-reducing effect of matcha was examined with an animal experiment and a clinical trial by [PERSON] et al., 2018 [PERSON] et al. [2018 [PERSON] et al., 2018 [PERSON] et al. Figure 4: Graph showing results of PubMed search on matcha-based publications. Figure 3: Graph showing research trends in the area of green tea based on a PubMed search; inset showing the trend from 1800s. This review is aimed at bringing about a sensitization and awareness towards match-based research. It is well established that there is a product that is 10 times better than green tea; yet, if that product is unearthed, this fact is genuinely unacceptable. Lack of public awareness and non-popularity and marketing could be straightforward issues. Originating from Japan, it is no longer a Japanese tea alone; it is open to the world of research. We might be unknowingly holding ourselves back from seeing a ten times more excessive effect than that seen with green tea. The toxicity aspects of green tea are known; however, the health-related side effects of matcha lie undisclosed. Except for the fact that it is higher in caffeine and calories than green tea, matcha may pose caffeine-related side effects and high-calorie-intake effects. No conclusive evidence has been published as yet. Research direction is encouraged in this aspect. Moreover, the mechanism behind the antioxidant activity of matcha has not been precisely nailed down; this needs some research focus, too. The objective of this review is to encourage and spark research interest in matcha research.