As matcha is essentially powdered green tea (wherein the entire leaf is consumed), it seems that it would have a higher concentration of PQQ than brewed green tea.
Supporting this notion, matcha is known to contain significantly more EGCG than water-brewed green tea.
Is there a similarly drastic difference in PQQ content between powdered matcha and brewed green tea?
Speculation is welcome, as I am not aware of any literature on the matter.
If you can't get it to dissolve in tea, what makes you think you will get more to dissolve in your stomach? It is both a carboxylic acid and an amine base, so playing with pH probably will not increase solubility. Maybe grind it to a fine powder and steep a bit longer.
April: He's referring to the PQQ or EGCG dissolving in water. It iz like an amino acid (imino? -- strong on acid), and like some of the core twenty, it iz more soluble in an alkaline medium. I read on a PQQ site that it changes with a Ph above eight, though.
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