While Fencha stoneground tea contains ingredients such as GABA oolong and ginseng, some people are surprised by the addition of liquorice (more commonly known as licorice in North America). OK, so liquorice can be divisive – most people either love it or hate it. Anyone who has ever visited a Nordic country or the Netherlands will also be aware of the phenomenon of salty liquorice. First things first – Fencha tea does not taste of liquorice, sweet, salty or otherwise! It can safely be enjoyed by everyone regardless of their position on the matter.
Liquorice is commonly used in China as both a sweetener and as part of Chinese medicinal compounds, where it is known as gāncǎo (甘草). While it definitely gives Fencha a lighter hint, that isn’t the only reason we included it in the blend.
For some time, researchers have been interested in something called monoamine oxidase (MAO). Put in very basic terms, MAOs affect neurotransmitters in the brain, and can remove chemicals such as dopamine and serotonin (to name two of the more well-known) along the way. MAO-inhibitors (MAOIs) have long been used to prevent such losses, and are used in Western medication to treat conditions such as depression and Parkinson’s disease, among others.
Several plants and herbs have also been found to have naturally occurring levels of MAOIs, including turmeric, cumin, and liquorice. In the case of liquorice, there has long been interest in its potential to inhibit MAO-B, which affects dopamine. In effect, it is possible that liquorice could help to maintain levels of dopamine in the brain.
Dopamine is a neurotransmitter that affects the brain’s reward and pleasure centres. In other words, not only does it make us feel good, it also helps to keep us focused, alert and concentrated on getting stuff done.
We love Fencha for its slow release of caffeine, helping to keep us energised and ready for whatever the day brings us. The presence of liquorice could be an additional boost. Why not give it a go?