Mint Powder
Natural mint (Mentha) leaf powder. Added at 100mg in v4.1 specifically to dampen matcha bitterness via menthol activation of TRPM8 cold receptors, which reduces perception of bitter compounds at the same time as the cooling sensation. Synthetic menthol is not used.
Mechanism
Menthol, the principal aromatic compound in mint, activates the TRPM8 (transient receptor potential melastatin 8) channel - the cold-sensing receptor in oral mucosa. TRPM8 activation produces the cooling sensation and, less obviously, partially dampens the response of TAS2R bitter receptors that otherwise dominate matcha's flavour profile. Functionally, this means a small amount of mint powder makes 2,000mg of stone-milled matcha more drinkable.
The dose - 100mg of dried leaf powder - is deliberately small. This is a palatability ingredient, not a therapeutic one. Mint at clinical doses (e.g. 600mg peppermint oil for IBS) is a different intervention; this formulation uses the leaf at culinary levels for sensory contribution only.
Key Benefits
- Natural Mentha leaf - synthetic menthol not used
- TRPM8 cold-receptor activation reduces matcha bitterness
- Long pharmacopoeial and culinary safety record
- Pesticide screened
- Low dose - palatability, not therapeutic claim
Mint Powder
100mgMentha - dried leaf powder, flavour-grade, natural source only
Daily, any time. Low dose (100mg) - included specifically for palatability, not for therapeutic effect.