---
title: "Astringency vs Bitterness in Matcha: How to Tell the Difference"
description: "Is your matcha bitter or astringent? Learn how taste receptors, tea compounds and saliva create two different sensory experiences."
image: "https://best-matcha.com/wp-content/uploads/astringency-vs-bitterness-matcha-post-1.webp"
---
# Astringency vs Bitterness in Matcha: How to Tell the Difference

> Is your matcha bitter or astringent? Learn how taste receptors, tea compounds and saliva create two different sensory experiences.

Source: https://best-matcha.com/guides/choosing-matcha/astringency-vs-bitterness-matcha
Created: 2026-09-25T10:25:00+00:00
Modified: 2026-09-25T12:25:00+00:00
Author: Emilie Schol

**In one sentence:** Bitterness is a taste detected by receptors, while astringency is mainly a drying, rough or puckering sensation felt across the mouth.

People often describe an unpleasant matcha as “bitter.” Sometimes that is accurate. At other times, the sensation they are trying to describe is astringency: the dry, grippy feeling that can make the tongue, gums or inside of the cheeks feel less lubricated.

The confusion is understandable. Bitterness and astringency often occur together, some tea compounds can contribute to both, and both can linger after swallowing. Yet they are not interchangeable. Learning to separate them makes it easier to understand a matcha’s sensory profile, compare products and diagnose what happened during preparation.

This guide focuses on that distinction. If your main concern is making an unpleasant bowl taste better, read our practical guide to **[why matcha tastes bitter and how to fix it](/why-does-matcha-taste-bitter/)**.

## Astringency vs bitterness at a glance

Feature
Bitterness
Astringency

What it is
A basic taste
Primarily an oral sensation or mouthfeel

How it feels
Bitter, sharp or medicinal
Drying, rough, tightening, puckering or grippy

Where you notice it
As a taste in the mouth
Across the tongue, gums, cheeks and other oral surfaces

Main sensory pathway
Bitter taste receptors, including TAS2Rs
Complex oral and trigeminal mechanisms involving friction, saliva and tissue sensation

Important matcha contributors
Caffeine and several catechins
Polyphenols, including catechins and flavonoids

Can it occur alone?
Yes
Yes

Can the two occur together?
Very often

This table is deliberately simplified. The molecular picture is more complicated: individual [polyphenols](/glossary/tannins) may produce both bitterness and astringency, and researchers are still investigating exactly how different forms of astringency are detected.[1][2][3]

## What is bitterness?

Bitterness is one of the basic tastes, alongside sweetness, sourness, saltiness and umami. Bitter molecules activate a family of receptors known as type 2 taste receptors, or TAS2Rs. That receptor activity is converted into neural signals that the brain interprets as bitter taste.[1]

In matcha, caffeine is an important contributor to bitterness. [Catechins](/glossary/egcg-in-matcha), including EGCG, EGC, ECG and EC, may also contribute, but not all catechins produce the same sensory intensity. Research on matcha quality commonly associates caffeine with bitterness and tea polyphenols with both bitterness and astringency.[6][7]

Bitterness is not automatically a defect. A mild bitter edge can create structure and contrast with sweetness and umami. The problem is balance: when bitterness overwhelms the sweeter, savoury and aromatic dimensions of the tea, the bowl can feel harsh or one-dimensional.

## What is astringency?

Astringency is the dry, rough, tightening or puckering sensation that can develop after consuming tea, red wine, cocoa, certain fruits or other polyphenol-rich foods. An underripe persimmon or banana offers a particularly clear reference point.

Unlike bitterness, astringency is not generally classified as one of the basic tastes. It is primarily understood as an oral somatosensory experience: a physical sensation involving the surfaces of the mouth and the trigeminal sensory system.[2][3]

A traditional explanation is that astringent polyphenols interact with salivary proteins, particularly proline-rich proteins. This can alter the lubricating film in the mouth, increase friction between oral surfaces and create the familiar dry or grippy feeling.[1][3]

That explanation is useful, but it should not be presented as the entire story. Current research also examines interactions with mucins and epithelial cells, as well as direct activation of sensory pathways. Astringency may therefore arise through several overlapping mechanisms rather than one universal reaction.[1][2][3]

## Why are bitterness and astringency so easy to confuse?

### They frequently arrive in the same sip

Tea contains a complex mixture of caffeine, amino acids, catechins, flavonol glycosides and other compounds. Some are associated mainly with one sensation; others can influence both. Gallated catechins, for example, can be strongly astringent while also contributing bitterness.[1][6]

### Both can persist after swallowing

A bitter compound may leave a lingering taste. Astringency can also develop gradually and remain as a dry or rough feeling after the liquid has gone. In sensory research, the timing of the two perceptions can overlap, which makes them harder for an untrained drinker to label correctly.[3]

### Everyday language favours “bitter”

Most people learn the word bitter early. Far fewer are taught to identify astringency as a separate sensation. “Bitter” therefore becomes a catch-all term for sharpness, dryness, roughness and other forms of sensory discomfort.

### Matcha is a suspension, not a filtered infusion

With matcha, the powdered leaf remains in the drink. Particle size, milling and dispersion can affect texture and the way the beverage coats the mouth. A rough or poorly dispersed matcha may therefore feel harsher even when the sensation is not caused entirely by bitter taste. Research comparing milling methods has found measurable differences in matcha’s sensory properties, including astringency, richness and bitterness.

## Which matcha compounds contribute to each sensation?

It is tempting to say “caffeine equals bitterness” and “catechins equal astringency,” but that is too neat.

### Caffeine

Caffeine is an important bitter compound in matcha and green tea. Its concentration varies with the plant material, [cultivar](/glossary/cultivar), growing conditions and processing.[5][6]

### Catechins

Catechins are tea polyphenols. They include EGCG, EGC, ECG and EC, among others. They are strongly associated with tea’s bitterness and astringency, with gallated and ester-type catechins often producing greater sensory intensity than non-gallated forms.[1][6]

### Other flavonoids and polyphenols

Matcha astringency cannot be reduced to EGCG alone. Recent cultivar research identified several flavonoids, including quercetin and kaempferol glycosides, as important contributors to astringency, alongside EGCG.[8]

### Amino acids

Free amino acids such as theanine and glutamate contribute to sweetness, mellowness and umami. They do not simply erase bitter or astringent compounds, but their presence changes the overall balance and can make those sensations feel less dominant.[5][6]

The sensory quality of matcha is therefore better understood as a **ratio and interaction**, not as the concentration of a single molecule. A bowl can contain caffeine and catechins yet still taste balanced when sweetness, umami, aroma and texture provide enough counterweight.

## A simple tasting exercise

You do not need laboratory equipment to start separating the two sensations. Try this exercise with a matcha you know well.

### 1. Prepare a familiar bowl

Use your normal ratio and record the amount of powder, water temperature and volume. Consistency matters more than chasing one supposedly perfect recipe.

### 2. Identify the taste during the sip

While the liquid is in your mouth, ask:

- Is there a distinctly bitter taste?

- Does it resemble unsweetened cocoa, tonic water, coffee or bitter greens?

- Is it balanced by sweetness or umami?

Do not rely on the outdated idea that bitterness is sensed only at the back of the tongue. Taste receptors are not arranged according to the classic “tongue map.”

### 3. Swallow, then wait

After swallowing, move your tongue gently against the roof of your mouth and inside your cheeks.

Ask:

- Do the surfaces feel less slippery?

- Does the mouth feel dry, rough, tightened or puckered?

- Does the sensation build over repeated sips?

Those physical clues point towards astringency.

### 4. Use separate ratings

Rate bitterness and astringency independently from 0 to 5. A matcha can be:

- low in both;

- bitter but only mildly astringent;

- astringent without intense bitterness;

- high in both;

- moderate in both but well balanced by umami and sweetness.

This is more informative than giving the drink one general “harshness” score.

## Is astringency always bad in matcha?

No. A small or moderate amount of astringency can add structure, freshness and a clean finish. Removing every trace of it would not necessarily produce a more complex or higher-quality drink.

The character matters as much as the intensity. Fine, controlled astringency may feel clean or softly grippy. Excessive astringency can feel coarse, drying, puckering or persistent. Sensory scientists also use multiple sub-descriptors, such as drying, roughing and puckering, because astringency is not one uniform sensation.[1][3]

Personal physiology matters too. Saliva composition, oral sensitivity, previous exposure and other individual differences can influence how strongly a person perceives astringency and bitterness.[1][3] Two people can taste the same bowl and give honestly different descriptions.

## Does high-quality matcha have no bitterness?

High-quality matcha is usually valued for balance, not for the absolute absence of bitterness. Shading before harvest changes the leaf’s composition, generally increasing amino-acid-related savoury qualities while limiting some of the catechin development associated with sun exposure.[4][5]

Cultivar and processing also matter. Research comparing matcha varieties shows that tea polyphenols, catechins, caffeine and amino acids interact to shape sensory quality. Cultivar can be a major driver of astringency, and differences remain even when teas are produced under similar conditions.[6][8]

A good matcha may therefore have a gentle bitter note or some astringent structure. Warning signs are more likely to be:

- bitterness that overwhelms every other taste;

- coarse, persistent dryness;

- an unpleasant combination of bitterness and stale aroma;

- a thin profile with no sweetness or umami to create balance.

## Can preparation change bitterness and astringency?

Yes, but this topic deserves a separate practical treatment. Water temperature, concentration, powder dispersion and the condition of the matcha can all change the drinking experience. Higher extraction temperatures generally release more caffeine and gallated catechins from tea, while a very concentrated ratio increases the dose of every sensory compound in each sip.[9]

However, preparation cannot completely rewrite the raw material. If a matcha is intrinsically very bitter, highly astringent, stale or poorly balanced, cooler water may soften the experience without turning it into a different tea.

For a diagnostic process and practical adjustments, continue with **[Why Does Matcha Taste Bitter? Causes and How to Fix It](/why-does-matcha-taste-bitter/)**.

## The distinction to remember

Bitterness is something you **taste**. Astringency is something you primarily **feel**.

In real matcha, they overlap. Caffeine, catechins, other flavonoids, amino acids, cultivar, cultivation and preparation all shape the final perception. Separating the two sensations will not make tasting entirely objective, but it gives you a clearer vocabulary, and a more useful way to understand why one matcha feels smooth and balanced while another seems harsh.

## Sources

[1] [https://pmc.ncbi.nlm.nih.gov/articles/PMC7321337](https://pmc.ncbi.nlm.nih.gov/articles/PMC7321337) – Tannins in Food: Molecular Perception of Astringency and Bitter Taste
[2] [https://pmc.ncbi.nlm.nih.gov/articles/PMC4064959](https://pmc.ncbi.nlm.nih.gov/articles/PMC4064959) – Astringency: A More Stringent Definition
[3] [https://www.mdpi.com/2304-8158/9/8/1124](https://www.mdpi.com/2304-8158/9/8/1124) – Sensorial Perception of Astringency
[4] [https://pmc.ncbi.nlm.nih.gov/articles/PMC7796401](https://pmc.ncbi.nlm.nih.gov/articles/PMC7796401) – Health Benefits and Chemical Composition of Matcha Green Tea
[5] [https://pmc.ncbi.nlm.nih.gov/articles/PMC11049459](https://pmc.ncbi.nlm.nih.gov/articles/PMC11049459) – Matcha Green Tea: Chemical Composition
[6] [https://pmc.ncbi.nlm.nih.gov/articles/PMC10900760](https://pmc.ncbi.nlm.nih.gov/articles/PMC10900760) – Metabolomics of Matcha from Different Tea Varieties
[7] [https://pubmed.ncbi.nlm.nih.gov/34537612](https://pubmed.ncbi.nlm.nih.gov/34537612) – Physicochemical Indicators for Matcha Sensory Quality
[8] [https://pubmed.ncbi.nlm.nih.gov/39986794](https://pubmed.ncbi.nlm.nih.gov/39986794) – Effect of Cultivar and Process on Matcha Astringency
[9] [https://pubmed.ncbi.nlm.nih.gov/37316075](https://pubmed.ncbi.nlm.nih.gov/37316075) – Review on Matcha Quality Control

---

## Site identity

- Organization: Best Matcha (Emilie Schol)
- Description: Best Matcha is a specialized marketplace and educational platform for comparing Japanese matcha brands, products, grades, prices, and preparation guidance. It connects tea enthusiasts with producers and provides source-conscious guides for making informed choices.
- Website: https://best-matcha.com


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At other times, the sensation they are trying to describe is astringency: the dry, grippy feeling that can make the tongue, gums or inside of the cheeks feel less lubricated.\n\nThe confusion is understandable. Bitterness and astringency often occur together, some tea compounds can contribute to both, and both can linger after swallowing. Yet they are not interchangeable. Learning to separate them makes it easier to understand a matcha\u2019s sensory profile, compare products and diagnose what happened during preparation.\n\nThis guide focuses on that distinction. If your main concern is making an unpleasant bowl taste better, read our practical guide to why matcha tastes bitter and how to fix it.\nAstringency vs bitterness at a glance\n\n\n\nFeature\nBitterness\nAstringency\n\n\n\n\nWhat it is\nA basic taste\nPrimarily an oral sensation or mouthfeel\n\n\nHow it feels\nBitter, sharp or medicinal\nDrying, rough, tightening, puckering or grippy\n\n\nWhere you notice it\nAs a taste in the mouth\nAcross the tongue, gums, cheeks and other oral surfaces\n\n\nMain sensory pathway\nBitter taste receptors, including TAS2Rs\nComplex oral and trigeminal mechanisms involving friction, saliva and tissue sensation\n\n\nImportant matcha contributors\nCaffeine and several catechins\nPolyphenols, including catechins and flavonoids\n\n\nCan it occur alone?\nYes\nYes\n\n\nCan the two occur together?\nVery often\n\n\n\n\nThis table is deliberately simplified. The molecular picture is more complicated: individual polyphenols may produce both bitterness and astringency, and researchers are still investigating exactly how different forms of astringency are detected.[1][2][3]\nWhat is bitterness?\nBitterness is one of the basic tastes, alongside sweetness, sourness, saltiness and umami. Bitter molecules activate a family of receptors known as type 2 taste receptors, or TAS2Rs. That receptor activity is converted into neural signals that the brain interprets as bitter taste.[1]\n\nIn matcha, caffeine is an important contributor to bitterness. Catechins, including EGCG, EGC, ECG and EC, may also contribute, but not all catechins produce the same sensory intensity. Research on matcha quality commonly associates caffeine with bitterness and tea polyphenols with both bitterness and astringency.[6][7]\n\nBitterness is not automatically a defect. A mild bitter edge can create structure and contrast with sweetness and umami. The problem is balance: when bitterness overwhelms the sweeter, savoury and aromatic dimensions of the tea, the bowl can feel harsh or one-dimensional.\nWhat is astringency?\nAstringency is the dry, rough, tightening or puckering sensation that can develop after consuming tea, red wine, cocoa, certain fruits or other polyphenol-rich foods. An underripe persimmon or banana offers a particularly clear reference point.\n\nUnlike bitterness, astringency is not generally classified as one of the basic tastes. It is primarily understood as an oral somatosensory experience: a physical sensation involving the surfaces of the mouth and the trigeminal sensory system.[2][3]\n\nA traditional explanation is that astringent polyphenols interact with salivary proteins, particularly proline-rich proteins. This can alter the lubricating film in the mouth, increase friction between oral surfaces and create the familiar dry or grippy feeling.[1][3]\n\nThat explanation is useful, but it should not be presented as the entire story. Current research also examines interactions with mucins and epithelial cells, as well as direct activation of sensory pathways. Astringency may therefore arise through several overlapping mechanisms rather than one universal reaction.[1][2][3]\nWhy are bitterness and astringency so easy to confuse?\nThey frequently arrive in the same sip\nTea contains a complex mixture of caffeine, amino acids, catechins, flavonol glycosides and other compounds. Some are associated mainly with one sensation; others can influence both. Gallated catechins, for example, can be strongly astringent while also contributing bitterness.[1][6]\nBoth can persist after swallowing\nA bitter compound may leave a lingering taste. Astringency can also develop gradually and remain as a dry or rough feeling after the liquid has gone. In sensory research, the timing of the two perceptions can overlap, which makes them harder for an untrained drinker to label correctly.[3]\nEveryday language favours \u201cbitter\u201d\nMost people learn the word bitter early. Far fewer are taught to identify astringency as a separate sensation. \u201cBitter\u201d therefore becomes a catch-all term for sharpness, dryness, roughness and other forms of sensory discomfort.\nMatcha is a suspension, not a filtered infusion\nWith matcha, the powdered leaf remains in the drink. Particle size, milling and dispersion can affect texture and the way the beverage coats the mouth. A rough or poorly dispersed matcha may therefore feel harsher even when the sensation is not caused entirely by bitter taste. Research comparing milling methods has found measurable differences in matcha\u2019s sensory properties, including astringency, richness and bitterness.\nWhich matcha compounds contribute to each sensation?\nIt is tempting to say \u201ccaffeine equals bitterness\u201d and \u201ccatechins equal astringency,\u201d but that is too neat.\nCaffeine\nCaffeine is an important bitter compound in matcha and green tea. Its concentration varies with the plant material, cultivar, growing conditions and processing.[5][6]\nCatechins\nCatechins are tea polyphenols. They include EGCG, EGC, ECG and EC, among others. They are strongly associated with tea\u2019s bitterness and astringency, with gallated and ester-type catechins often producing greater sensory intensity than non-gallated forms.[1][6]\nOther flavonoids and polyphenols\nMatcha astringency cannot be reduced to EGCG alone. Recent cultivar research identified several flavonoids, including quercetin and kaempferol glycosides, as important contributors to astringency, alongside EGCG.[8]\nAmino acids\nFree amino acids such as theanine and glutamate contribute to sweetness, mellowness and umami. They do not simply erase bitter or astringent compounds, but their presence changes the overall balance and can make those sensations feel less dominant.[5][6]\n\nThe sensory quality of matcha is therefore better understood as a ratio and interaction, not as the concentration of a single molecule. A bowl can contain caffeine and catechins yet still taste balanced when sweetness, umami, aroma and texture provide enough counterweight.\nA simple tasting exercise\nYou do not need laboratory equipment to start separating the two sensations. Try this exercise with a matcha you know well.\n1. Prepare a familiar bowl\nUse your normal ratio and record the amount of powder, water temperature and volume. Consistency matters more than chasing one supposedly perfect recipe.\n2. Identify the taste during the sip\nWhile the liquid is in your mouth, ask:\n\n \tIs there a distinctly bitter taste?\n \tDoes it resemble unsweetened cocoa, tonic water, coffee or bitter greens?\n \tIs it balanced by sweetness or umami?\n\nDo not rely on the outdated idea that bitterness is sensed only at the back of the tongue. Taste receptors are not arranged according to the classic \u201ctongue map.\u201d\n3. Swallow, then wait\nAfter swallowing, move your tongue gently against the roof of your mouth and inside your cheeks.\n\nAsk:\n\n \tDo the surfaces feel less slippery?\n \tDoes the mouth feel dry, rough, tightened or puckered?\n \tDoes the sensation build over repeated sips?\n\nThose physical clues point towards astringency.\n4. Use separate ratings\nRate bitterness and astringency independently from 0 to 5. A matcha can be:\n\n \tlow in both;\n \tbitter but only mildly astringent;\n \tastringent without intense bitterness;\n \thigh in both;\n \tmoderate in both but well balanced by umami and sweetness.\n\nThis is more informative than giving the drink one general \u201charshness\u201d score.\nIs astringency always bad in matcha?\nNo. A small or moderate amount of astringency can add structure, freshness and a clean finish. Removing every trace of it would not necessarily produce a more complex or higher-quality drink.\n\nThe character matters as much as the intensity. Fine, controlled astringency may feel clean or softly grippy. Excessive astringency can feel coarse, drying, puckering or persistent. Sensory scientists also use multiple sub-descriptors, such as drying, roughing and puckering, because astringency is not one uniform sensation.[1][3]\n\nPersonal physiology matters too. Saliva composition, oral sensitivity, previous exposure and other individual differences can influence how strongly a person perceives astringency and bitterness.[1][3] Two people can taste the same bowl and give honestly different descriptions.\nDoes high-quality matcha have no bitterness?\nHigh-quality matcha is usually valued for balance, not for the absolute absence of bitterness. Shading before harvest changes the leaf\u2019s composition, generally increasing amino-acid-related savoury qualities while limiting some of the catechin development associated with sun exposure.[4][5]\n\nCultivar and processing also matter. Research comparing matcha varieties shows that tea polyphenols, catechins, caffeine and amino acids interact to shape sensory quality. Cultivar can be a major driver of astringency, and differences remain even when teas are produced under similar conditions.[6][8]\n\nA good matcha may therefore have a gentle bitter note or some astringent structure. Warning signs are more likely to be:\n\n \tbitterness that overwhelms every other taste;\n \tcoarse, persistent dryness;\n \tan unpleasant combination of bitterness and stale aroma;\n \ta thin profile with no sweetness or umami to create balance.\n\nCan preparation change bitterness and astringency?\nYes, but this topic deserves a separate practical treatment. Water temperature, concentration, powder dispersion and the condition of the matcha can all change the drinking experience. Higher extraction temperatures generally release more caffeine and gallated catechins from tea, while a very concentrated ratio increases the dose of every sensory compound in each sip.[9]\n\nHowever, preparation cannot completely rewrite the raw material. If a matcha is intrinsically very bitter, highly astringent, stale or poorly balanced, cooler water may soften the experience without turning it into a different tea.\n\nFor a diagnostic process and practical adjustments, continue with Why Does Matcha Taste Bitter? Causes and How to Fix It.\nThe distinction to remember\nBitterness is something you taste. Astringency is something you primarily feel.\n\nIn real matcha, they overlap. Caffeine, catechins, other flavonoids, amino acids, cultivar, cultivation and preparation all shape the final perception. Separating the two sensations will not make tasting entirely objective, but it gives you a clearer vocabulary, and a more useful way to understand why one matcha feels smooth and balanced while another seems harsh.\nSources\n[1] https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC7321337 \u2013 Tannins in Food: Molecular Perception of Astringency and Bitter Taste\n[2] https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC4064959 \u2013 Astringency: A More Stringent Definition\n[3] https:\/\/www.mdpi.com\/2304-8158\/9\/8\/1124 \u2013 Sensorial Perception of Astringency\n[4] https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC7796401 \u2013 Health Benefits and Chemical Composition of Matcha Green Tea\n[5] https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC11049459 \u2013 Matcha Green Tea: Chemical Composition\n[6] https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC10900760 \u2013 Metabolomics of Matcha from Different Tea Varieties\n[7] https:\/\/pubmed.ncbi.nlm.nih.gov\/34537612 \u2013 Physicochemical Indicators for Matcha Sensory Quality\n[8] https:\/\/pubmed.ncbi.nlm.nih.gov\/39986794 \u2013 Effect of Cultivar and Process on Matcha Astringency\n[9] https:\/\/pubmed.ncbi.nlm.nih.gov\/37316075 \u2013 Review on Matcha Quality Control","datePublished":"2026-09-25T10:25:00+00:00","dateModified":"2026-09-25T12:25:00+00:00","url":"https:\/\/best-matcha.com\/guides\/choosing-matcha\/astringency-vs-bitterness-matcha","image":"https:\/\/best-matcha.com\/wp-content\/uploads\/astringency-vs-bitterness-matcha-post-1-1024x559.webp","keywords":"astringency vs bitterness","inLanguage":"en-US","mainEntityOfPage":{"@id":"https:\/\/best-matcha.com\/guides\/choosing-matcha\/astringency-vs-bitterness-matcha#webpage"},"isPartOf":{"@id":"https:\/\/best-matcha.com\/guides\/choosing-matcha#webpage"},"author":{"@type":"Person","name":"Emilie Schol","url":"https:\/\/best-matcha.com\/community\/emilie-schol","description":"Emilie Schol founded Best Matcha after a biotechnology career, bringing a methodical, transparent and enthusiast-led approach to matcha discovery.","image":{"@type":"ImageObject","url":"https:\/\/best-matcha.com\/wp-content\/uploads\/70-2-profile-683x1024.jpg","width":683,"height":1024},"@id":"https:\/\/best-matcha.com\/community\/emilie-schol#person"},"publisher":{"@id":"https:\/\/best-matcha.com#organization"},"@id":"https:\/\/best-matcha.com\/guides\/choosing-matcha\/astringency-vs-bitterness-matcha#article"}]
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