A Review of Matcha (Camellia sinensis) Quality: Genetic, Agronomic, and Physiological Determinants
Abstract
Kualitas matcha superior sangat bergantung pada profil metabolit sekunder yang kompleks, sehingga diperlukan strategi terpadu antara genetik dan praktik agronomi. penelitian ini menggunakan metode studi literatur dan review artikel ilmiah untuk memperoleh informasi mengenai genetik dan praktik agronomi dalam produksi teh untuk diolah menjadi matcha premium. Pemilihan kultivar teh (genetik) merupakan faktor penentu yang mendasari rasa, warna, dan aroma spesifik matcha. Teknik penaungan merupakan praktik agronomi esensial yang memicu respons fisiologis optimal, terutama dalam meningkatkan Theanine dan Klorofil sekaligus menekan Katekin penyebab rasa pahit melalui intensitas penaungan sekitar 85%. Aroma segar, yang merupakan indikator kualitas, dikendalikan oleh senyawa volatil dan dapat ditingkatkan melalui strategi penaungan dan pemupukan yang tepat menggunakan NPK dikombinasikan dengan organik/biochar terbukti efektif dalam meningkatkan pertumbuhan, konsentrasi Klorofil, dan kualitas aroma. Penelitian mendatang harus memiliki fokus terhadap pemuliaan tanaman terintegrasi dengan marka molekuler untuk induksi gen yang berkaitan dengan Theanine, selain itu pengembangan praktik pertanian presisi yang mengintegrasikan genetik, penaungan dinamis, dan optimasi aroma sangat diperlukan untuk menjamin kualitas matcha yang konsisten dan berdaya saing global.
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