Green tea is well known for its many health benefits, from boosting metabolism to reducing the risk of chronic diseases. But one aspect of green tea that is not as widely known is its potential umami taste. So what exactly is umami, and does green tea contain this savory fifth taste?
What is Umami?
Umami is often described as a meaty, brothy, or savory taste. It is considered one of the five basic tastes, along with sweet, sour, bitter, and salty. Umami comes from the Japanese words “uma” meaning delicious and “mi” meaning taste.
The umami taste is attributed to glutamate, an amino acid that acts as a neurotransmitter in the body. Foods that are high in glutamate, like meat, fish, aged cheeses, tomatoes, and mushrooms, elicit an umami flavor.
When glutamate binds to certain receptors on the tongue, it triggers a savory,pleasant, mouth-filling sensation. Umami is now recognized as a fundamental taste that signifies protein-rich foods. It makes food more delicious, enhancing the flavor of dishes.
Umami Compounds in Green Tea
Green tea contains a number of compounds that contribute to its characteristic umami taste. The main umami components in green tea are:
L-Theanine
L-theanine is an amino acid found almost exclusively in tea plants. It contributes to the savory, brothy taste of green tea. L-theanine has a chemical structure similar to glutamate and binds to umami receptors on the tongue.
Studies show that L-theanine in green tea works synergistically with other amino acids to boost umami flavor. The combination of L-theanine and glutamate makes the umami taste of green tea more intense.
Catechins
Green tea is rich in polyphenol compounds called catechins, including EGCG, ECG, and EGC. The catechins in green tea provide an astringent, bitter taste. But research indicates they also interact with umami receptors and enhance the savory flavor.
So while catechins contribute to the bitterness of green tea, they complement the umami compounds. Catechins essentially help make the umami taste of green tea more well-rounded and smooth.
Processing Methods Enhance Umami
Specific methods used to process and brew green tea can amplify its natural umami flavor:
Shade-Grown Green Tea
Many high quality green teas are grown in the shade rather than direct sunlight in the weeks before harvest. Shade growing causes the tea leaves to produce higher levels of amino acids like theanine and glutamic acid. More amino acids means a more intense umami taste.
Steaming and Pan-Firing
Green tea is prepared by first steaming or pan-firing the freshly picked tea leaves. This stops oxidation and preserves the green color of the leaves. Steaming and pan-firing also seems to increase umami compounds as the heat breaks down proteins into amino acids.
Low Temperature Brewing
Brewing green tea at lower temperatures, around 160-180°F, prevents the release of bitter tannins while extracting the umami flavors. Going with multiple short steeps rather than one long steep can also bring out a more savory, brothy green tea.
Scientific Evidence on Green Tea Umami
Controlled sensory tests and chemical analyses have been done to evaluate the umami taste of green tea:
Human Taste Studies
In taste trials, panels of trained tasters were able to distinguish an umami taste in green tea. They detected umami flavors most strongly in higher grade, steamed Japanese green teas. Lower grade green teas exhibited less umami taste.
Chemical Umami Assays
Using a laboratory assay designed to detect umami compounds, scientists found various Japanese green teas had high umami levels. There was a direct correlation between the measured umami levels and the intensity of umami taste as rated by the human taste panels.
tongue”>Receptor Binding Studies
Compounds like L-theanine and EGCG in green tea were shown to bind to umami receptors on isolated tongue tissue in lab studies. This offers molecular evidence for the ability of green tea components to elicit umami taste via receptor activation.
Umami Variability in Green Teas
While green tea generally has an umami taste, the intensity and balance varies based on the specific type:
| Green Tea Type | Umami Taste Notes |
|---|---|
| Sencha | Strong umami, brothy flavor |
| Gyokuro | Very intense umami due to shading |
| Kabusecha | Moderate umami with subtle sweetness |
| Genmaicha | Popcorn-like aroma, slightly less umami |
| Matcha | Smooth, well-rounded umami |
The highest grades of shaded Japanese green tea tend to have the most pronounced umami taste. But even lower grade commercial green teas have detectable levels of umami compounds.
Enhancing Umami Flavor in Green Tea
The umami taste of green tea can be enhanced by pairing it with certain ingredients:
Kombu
This edible kelp is rich in glutamic acid and natural MSG, which complements the L-theanine in green tea. Even just steeping kombu with green tea boosts the umami flavor.
Shiitake Mushrooms
Like kombu, shiitake mushrooms contain guanylate nucleotides that act as umami boosters along with the glutamate in green tea.
Bonito Flakes
Dried, fermented bonito fish flakes contain high levels of inosinate nucleotides. When combined, glutamate and inosinate elicit an umami synergy.
Soy Sauce
Soy sauce provides a hit of glutamate to enhance the umami even further. A small amount mixed into the tea brings out more savoriness.
Umami Tea Recipes
Here are some recipes that draw out the natural umami flavor of green tea:
Matcha Umami Latte
Ingredients:
– 1 tsp matcha powder
– 1 cup hot water
– 1 cup unsweetened soy milk
– 1 tbl kombu or kelp powder
– Honey or monkfruit to taste
Directions:
1. Whisk matcha powder with hot water until frothy.
2. Heat soy milk until hot but not boiling.
3. Add kombu/kelp powder to soy milk and let steep 5 minutes.
4. Mix matcha and soy milk together, add sweetener to taste.
Iced Gyokuro Umami Tonic
Ingredients:
– 4 cups cool brewed gyokuro green tea
– 1 can soda water
– 1 tbl umeboshi vinegar
– 1⁄4 cup fresh shiitake mushroom, finely diced
– Lime wedge garnish
Directions:
1. Brew the gyokuro tea overnight in the fridge or 1 hour in an iced tea maker.
2. Mix together tea, soda water, umeboshi vinegar and shiitake.
3. Serve over ice with a squeeze of lime.
Conclusion
While not as well known as the other basic tastes, umami is clearly present in high quality green teas. Compounds like L-theanine and catechins interact with umami receptors and contribute to the savory brothiness in green tea. Careful shading and steaming techniques bring out the natural umami even more. Mixing ingredients like kombu, shiitakes, and soy sauce with green tea provides an umami boost that enhances the delicious flavor. So if you pay attention the next time you sip green tea, you might just notice a subtle meaty, mouth-filling umami undertone.