Tea has 4 water-soluble elements – caffeine, catechins, vitamins, and L-theanine, all of which have different effects as well as an impact on the taste profile of the tea itself. L-theanine is a non-protein amino acid, which is found in leaves from the Camellia Sinensis plant (the plant from which tea leaves come), and a few mushroom varieties. L-theanine was first discovered in Kyoto in 1949 as a component of green tea and was first isolated from gyokuro tea leaves in 1950.
When paired with caffeine, as it naturally occurs in matcha and green tea, rather than canceling each other out, the caffeine and L-theanine have a synergistic effect of providing energy and alertness with a calm, steady focus.
Taste-wise, L-theanine gives a more savory “umami” sweetness – not a sugary sweetness but more of a vegetal sweetness. The umami flavor from L-theanine helps balance the bitter and astringent tastes that come from caffeine and catechins. L-theanine is produced in the roots of the Camellia Sinensis plant and travels up into the leaves and new shoots. When exposed to sunlight through the leaves, L-theanine breaks down and is converted into catechins. However, when the tea plants are shaded for a short period of time right before harvest, this helps slow the breakdown of L-theanine, allowing the shaded leaves to retain more L-theanine than unshaded tea leaves. The result is a more rounded, umami-forward taste profile in the finished tea.
Recently, L-theanine is gaining more attention for its calming and relaxing effects on the brain. Studies have shown that it can have an anti-stress effect, as well as promote increased focus, improved memory, and improved sleep quality. When paired with caffeine, such as it naturally occurs in matcha and green tea, rather than canceling each other out, the caffeine and L-theanine have a synergistic effect of providing energy and alertness with a calm, steady focus. L-theanine in tea also regulates the effects of caffeine, creating a smoother increase in energy and alertness about 45 minutes after drinking. The energy from tea typically lasts longer and has a smoother off-ramp than drinking coffee, which just contains caffeine and tends to give a quicker jolt of energy that can also produce jitters and a subsequent “crash”.