There’s truly nothing a cup of tea can’t fix—especially these days, when it happens to be a beautifully whisked matcha, often served in a charming glass jar or cup.
While matcha has been around for decades, this vibrant green tea powder has seen a surge in popularity in recent years and is now a staple in cozy cafes and wellness circles alike. Still, during a recent conversation, I was surprised to learn that out of everyone present, only one person was familiar with it. As someone who genuinely enjoys matcha and even owns the full set—including the bamboo whisk, scoop, and sifter—this was honestly quite unexpected.
The conversation sparked a series of follow-up comments—ranging from curiosity about what matcha actually is, humorous comparisons with other green-coloured food items that have nothing to do with it, to even reducing its consumption as just another fad. It quickly became clear that, despite how widely matcha is talked about, there is still a noticeable gap in understanding: what it is, how it’s consumed, and the benefits it offers.
What exactly is this green goodness?
I’ve had people describe matcha as “earthy,” even going so far as to say it tastes like eating grass straight from the ground. While that might be a bit dramatic, technically, they’re not entirely wrong. Like green tea, matcha is derived from the Camellia sinensis plant. This naturally raises the question: Why the distinction? Why not just call matcha green tea? While matcha is a powdered type of green tea, the answer for the separation lies in its unique cultivation and processing methods, which set it apart in both flavour and nutritional profile.
The traditional method includes providing shade (approximately 90%) using bamboo mats during the growth period so that the plants are not exposed to excessive direct sunlight. For harvesting, the young leaves are picked, immediately steamed to prevent oxidation and then the unwanted parts, such as the stems and impurities, are removed before grinding into a fine powder. This simple technique preserves many of the wonderful bioactive compounds, such as chlorophyll and L-theanine, which are responsible for characteristics like the umami taste and vibrant green colour.
It looks absolutely divine and aesthetic in all the posts but why should we have it?
While its vibrant colour is attractive, and its presentation in various forms can easily lure you in to give it a try—and eventually become a fan—there’s more to it than just its physical appearance. It has the depth to match the looks and yes, we are still talking about matcha here. The pretty look also brings with it a host of potential health benefits due to its nutritional content.
It is loaded with powerful antioxidants, for example, polyphenols, and studies show that these compounds can account for up to 30% of the dry weight of green tea (Komes et al., 2010). Catechin, rutin and quercetin are some of the compounds present and these have been shown to confer positive health benefits, possibly providing cardioprotective and anticarcinogenic effects. Additionally, due to its cultivation, it contains high amounts of the amino acid L-theanine which is responsible for the distinctive non-bitter taste. The synergistic effect of l-theanine and caffeine present in matcha have been shown to possibly boost cognitive function by enhancing concentration and alertness while also maintaining a relaxed state (Sokary et al., 2023).
Caffeine in matcha? Now, we’re talking about the good stuff. The caffeine content in matcha can be anywhere from 18.9 mg to 44.4 mg per gram of matcha powder. This depends on various factors including the quality of the matcha (e.g., ceremonial grade versus culinary grade). For a 12oz cup, individuals may use anywhere between 1-2 teaspoons which is around 2-4g of matcha powder and this may contain approximately 37.8-177.6mg of caffeine. For comparison purposes, a 12oz cup of regularly brewed coffee can have around 113-247mg caffeine.
So, matcha is not just another fad. While it has gained significant attention in recent times, it has actually been around for centuries. You can enjoy matcha in many forms—from a simple hot cup or a latte to its use as a functional ingredient in cookies, cakes, doughnuts, and many other treats. If you want to make your own at home, simply sift some matcha into a bowl, pour in hot water, grab a bamboo whisk, and mix until well blended or frothy. Then enjoy it as is, turn it into one of the many matcha-based drinks, or use it however you like!
Komes, Draženka, Dunja Horžić, Ana Belščak, Karin Kovačević Ganić, and Ivana Vulić. "Green tea preparation and its influence on the content of bioactive compounds." Food research international 43, no. 1 (2010): 167-176.
Sokary, Sara, Maha Al-Asmakh, Zain Zakaria, and Hiba Bawadi. "The therapeutic potential of matcha tea: A critical review on human and animal studies." Current research in food science 6 (2023): 100396.
