Fashionable matcha – more than a green powder

The last couple of years has marked the true Renaissance of matcha. Until recently, it was mainly associated with the Japanese tea ceremony, whereas today it appears in coffee shops, home kitchens and the cups of those looking for an alternative to coffee. Its popularity, however, does not arise exclusively from fashion: it is backed by both tradition and its specific properties.

Matcha is a green tea in the form of very fine powder obtained from the leaves of specially grown tea bushes. A couple of weeks before harvest, the plants are shaded, which increases the contents of chlorophyll and amino acids, but most of all L-theanine. After the harvest, the leaves are dried, cleared of stalks and veins, and then ground on stone mills. The effect is an intense green powder with a characteristic, slightly plant-like flavour.

Contrary to the classic green tea, in the case of matcha, whole leaves are consumed, not just the infusion. This is why it is attributed with higher concentration of bioactive substances. Matcha is rich in polyphenols, including catechins, known for their antioxidant properties. What is specially worth noting is EGCG (epigallocatechin gallate), a compound that is extensively researched for its potential impact on metabolism, the cardiovascular system and inflammatory processes in the body.

Modern studies also suggest that matcha may support concentration and a more stable level of energy. The caffeine in matcha also works differently than the caffeine from coffee: it is absorbed more slowly, and its effect is smoother and better spread in time. This results from the presence of L-theanine, which is conducive to the feeling of concentration without sudden spikes of stimulation. For this reason matcha is selected by white-collar workers or people looking for a “purer” form of stimulation.

What is also often discussed is the impact of matcha on body weight. It is not a miraculous slimming product, but as an element of a balanced diet and active lifestyle, it may support fat metabolism. However, it is more and more often emphasised that the quality of the tea itself is of key importance: only high-class matcha intended for drinking and not baking offers the full range of its properties.

The traditional way of preparing matcha has not changed in ages. A small amount of powder is placed in a heated bowl, poured over with hot but not boiling water (about 70-80°C) and then energetically whisked with a bamboo brush until a homogeneous, slightly foamy consistency is obtained. Today matcha is also added to caffè latte, smoothies or desserts, though purists claim that it tastes best in its simplest form.

Matcha is an example of tea which combines old tradition and modern needs. It not only delights the palate and stimulates the mind, but also tells a story of mindfulness, ritual and conscious choice, and these values are again becoming more and more important today.