Is Matcha Even More Powerful Than Green Tea?

Like regular green tea, matcha comes from the leaves of the Camellia sinensis plant. However, the main distinguishing factor between the two teas is the methods of cultivation and harvesting of the leaves.

Matcha is just green tea leaves that have been stone-ground into a fine powder. The powder is then sifted and mixed with hot water. Matcha is often more expensive than other teas due to its complicated manufacturing process.

While plain green tea is light and transparent, matcha is thick and frothy with a grassy taste.

Matcha is made from Camellia sinensis plants that have been covered for up to 20 days before harvesting to protect the leaves from direct sunlight. This is done to raise the chlorophyll levels in the leaves, which gives them a deeper, more brilliant shade of green. 

During this process, levels of caffeine and L-theanine (an amino acid that has strong antioxidant properties) increase exponentially. L-theanine and caffeine are responsible for the relaxing and stimulating effects of tea.

1. Boosts energy

Matcha green tea contains a balanced blend of caffeine and L-theanine, which promotes relaxation without sleepiness. Caffeine helps with energy, and L-theanine helps with relaxation.

Matcha, therefore, provides the same energy boost as coffee but without the jittery or nervous sensation.

In general, one scoop of matcha (1 gram) matches the caffeine content of one espresso shot or 35 mg of caffeine.

2. Lowers cholesterol

Matcha contains polyphenols called catechins which are good for heart health. Epigallocatechin-gallate lowers low-density lipoprotein (LDL) cholesterol (bad cholesterol) in the blood, which reduces your risk of heart disease and stroke.

3. Acts as an antioxidant

Matcha has five times more chlorophyll than regular green tea. The main reason chlorophyll is regarded as a superfood is due to its potent antioxidant and anti-cancer properties.

Antioxidants in chlorophyll establish strong interactions with free radicals that lead to oxidative damage and inflammation, which are linked to chronic diseases and cancer.

4. Improves brain function

Studies have reported that drinking matcha may boost mental performance and cognitive functions related to attention and motor skills.

L-theanine can improve alertness, reduce anxiety, and guard against some of the negative effects associated with caffeine usage. L-theanine also increases dopamine and serotonin levels, which helps improve mood.

5. Aids weight loss

Matcha increases your metabolic rate and is calorie-free, making it an excellent beverage if you are trying to lose weight. 

6. Promotes oral health

According to studies, matcha helps lower the concentration of the microbes that cause bad breath. Green tea also has antibacterial characteristics that keep cavity-causing bacteria at bay.

Although matcha is concentrated in beneficial substances, there are also side effects associated with drinking too much.

• Because matcha tea contains caffeine, it should be consumed in moderation (no more than 2 cups a day) and may not be suitable for pregnant women. Too much caffeine can result in headaches, irritability, and sleeplessness.
• Excessive matcha tea consumption can cause diarrhea because it disrupts the balance of gut bacteria. It can worsen symptoms of other digestive issues, such as irritable bowel syndrome. Tea and caffeinated products should not be drunk alone because they promote acidity and gastric distress.
• Drinking more than 2 cups per day can cause abnormalities in heart rhythm called cardiac arrhythmia.
• Excessive consumption may cause nausea and vomiting due to a polyphenol overload in the body.

Matcha has a rich flavor profile that includes mild vegetal green notes, naturally sweet nuttiness, a hint of bitterness, and a savory finish.

The flavor of the tea is affected by a variety of factors such as:

• Matcha grades and methods of cultivation
• Water quality and temperature 
• The ratio of water to matcha powder
• Inclusion of sweeteners

Bamboo whisks called chasens are usually used to give matcha its frothy, creamy texture. The bamboo whisk is uniquely designed to suspend the matcha particles in the hot water, resulting in much smoother matcha with no sediment at the bottom.

Usucha and Koicha are two techniques used to prepare Japanese matcha tea:

Usucha

• Makes a thinner, lighter matcha tea for daily consumption
• Prepared from the second-best highest quality matcha powder and is classified as culinary grade matcha green tea
• 1 teaspoon of organic matcha powder is mixed with 70 mL of hot water
• Has a strong taste, making it ideal for lattes and baking, allowing the earthy tones of matcha to come through
• Add extra water if you like your tea lighter

Koicha

• Makes a thicker, more robust tea with the highest grade matcha and is commonly prepared for tea ceremony
• Prepared from the highest grade matcha powder and is classified as ceremonial grade matcha green tea
• 2 teaspoons (4 grams) of matcha are mixed with 40 mL of boiling water
• The flavor is naturally sweet, vegetal, and earthy, with a smooth and creamy tongue feel

How to make standard matcha green tea with a bamboo whisk

• Fill one-third of your matcha bowl with hot water to preheat it.
• Dip the bamboo whisk in the hot water to soften the prongs.
• Empty the dish and wipe it down with a clean towel.
• Add 1 scoop or half a teaspoon of matcha to the bowl.
• Pour in about 70 mL of boiling water (176 F).
• Hold the rim of the matcha bowl with one hand and the whisk with the other.
• Whisk aggressively in a W motion so that a thick froth forms on the surface.