Whether you have tried a matcha latte or have scrolled past the countless vibrant green drinks to desserts on social media, we all have heard of matcha. Recent trends have made matcha widely popular especially among Gen Z. Apart from its aesthetic appearance, it has gained attention as an alternative to coffee, but what makes matcha different from regular green tea?
How is matcha different from green tea? Is it really worth the hype?
Matcha is a type of powdered green tea made from the leaves of Camellia sinensis plant, so unlike regular green tea, which is prepared by steeping the leaves in hot water and then discarding them, matcha is consumed as a finely ground powder mixed directly into water or milk and because the entire leaf is consumed, matcha generally provides higher amounts of antioxidants per serving than brewed green tea.
This difference is what gives matcha its Unique nutritional profile.
Another interesting thing about matcha is how it’s produced. In the final few weeks before harvest, the tea plants are grown under shade, which helps increase the chlorophyll and L-theanine content of the leaves. The youngest, most tender leaves are then picked, steamed, dried, and ground into a fine powder using traditional stone mills.
Different grades of matcha
Not all matcha is the same. The two most common grades are:
- Ceremonial grade: Made from the youngest, most tender tea leaves. It is finely ground, has a smoother and more delicate taste, and is traditionally prepared with water and enjoyed on its own.
- Culinary grade: Made from slightly more mature leaves. It has a stronger, slightly more bitter taste and is commonly used in lattes, smoothies, desserts, and baking.
Key components in matcha and their potential health benefits
Much of matcha’s potential health benefits come from its naturally occurring bioactive compounds, including
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Catechins (especially EGCG): Powerful antioxidants that help protect cells from oxidative stress.
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L-theanine: An amino acid that promotes relaxation while supporting focus and attention.
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Caffeine: Enhances alertness and works together with L-theanine to provide a more sustained energy boost.
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Chlorophyll: The natural pigment that gives matcha its vibrant green colour and also has antioxidant properties.
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Polyphenols: Contributes to matcha’s antioxidant and anti-inflammatory effects.
Together, these compounds are thought to contribute to many of the health benefits associated with matcha.
Can matcha have any side effect ?
While matcha is considered generally safe for most people when consumed in moderation, excessive intake may cause unwanted effects.
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Caffeine-related effects: Drinking too much matcha may cause jitters, anxiety, palpitations, headaches, or difficulty sleeping, especially in people who are sensitive to caffeine.
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Reduced iron absorption: Like other teas, matcha contains tannins that can reduce the absorption of non-heme iron from plant-based foods.
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Interactions with medications: Matcha is rich in vitamin K, which may interfere with blood-thinning medications such as warfarin.
The bottom line
Matcha is more than just a social media trend. Research suggests that it may have several potential health benefits, largely due to its rich antioxidant content and other naturally occurring bioactive compounds. As with most foods and beverages, moderation is key to make the most of its potential benefits.
Have you tried matcha? if so, how does it compare with coffee in your experience? Would you choose one over the other?
MBH/PS
but matcha is considered as healthy drink especially when not combined with milk and sugar.