[altairprime]

Yes, that’s one of the reasons dairy matcha lattes taste so good: not only is it more densely amino, but it’s also more broadly amino (e.g. milk is not particularly high in L-theanine), and the sweetness of the milk offsets the bitterness of the matcha, which lets you ramp up the density further beyond 2g if you like.

[dpark]

What I mean to say is that matcha is almost devoid of amino acid content. It’s basically a small cup of water. The small amounts of various compounds may have some beneficial effects, but amino acids are abundant in many foods and drinks. You don’t need to get them in micro doses from matcha.

Matcha may be tasty. It’s not a good source of aminos.

[altairprime]

Okay.