Matcha tea

The World of Matcha: A Comprehensive Guide

Over the centuries, one beverage like no other has truly managed to capture the attention and affection of people world wide. What started as a traditional beverage in Japan has expanded far beyond tea ceremonies, finding its way into supplements, cosmetics, and beauty rituals. This unique and enchanting plant is known as Green Tea, or Matcha, with Matcha referring more specifically to using the powdered green leaves. This versatile powdered green tea has captured attention due to its vibrant color, smooth taste, and reputation for being packed with natural compounds that support overall well-being. In this article, we'll explore what matcha is, the different types of tea, its many applications in daily life, and the science behind its myriad of benefits. 

So, What Is Matcha?

At its core, matcha is a type of powdered green tea made from finely ground tea leaves, primarily from the plant Camellia sinensis. Unlike regular tea, where leaves are steeped and discarded, matcha involves consuming the entire leaf, which contributes to its distinctive and more potent benefits. Matcha is produced by shading the tea plants during the final weeks of growth, which increases the chlorophyll content and gives the tea its signature bright green hue. The leaves are then harvested, steamed, dried, and stone-ground into a fine powder. (1)

Different Types of Tea: Matcha’s Place in the Family

Matcha is one type of classical tea. There is a larger tea category, and it’s essential to understand how it compares to other types of tea to fully appreciate its uniqueness. Here are the most common types of tea:

  • Green Tea:. Regular green tea involves steeping the leaves, while matcha involves consuming the powdered leaves. Both are derived from the same plant, but matcha has a unique processing method that enhances its nutrient profile. To produce green tea, freshly harvested leaves are immediately steamed to prevent fermentation, yielding a dry, stable product. This steaming process destroys the enzymes responsible for breaking down the color pigments in the leaves and allows the tea to maintain its green color during the subsequent rolling and drying processes. (2)
  • Black Tea: Like green tea, black tea comes also  from Camellia sinensis, but the leaves are fully left out drying in order to become oxidized, resulting in a dark color and richer flavor. As green tea is fermented to Oolong and then to black tea, polyphenol compounds (catechins) in green tea are oxidized. This is why green tea is often considered slightly more beneficial than other teas: as its antioxidant properties are preserved. While black tea contains less beneficial compounds, it lacks some of the distinct features of matcha due to the oxidation process, while slighting concentrating the caffeine content. (3)
  • White Tea: This is the least processed type of tea, using young tea leaves or buds. It has a delicate flavor but does not offer the same concentrated amount of beneficial compounds as matcha does. (4)
  • Oolong Tea: Oolong tea falls between green and black tea in terms of oxidation. It offers some of the benefits of both types but, like black tea, lacks the concentrated qualities found in matcha. (5)
  • Herbal Teas: Although not technically teas (as they don’t come from the Camellia sinensis plant), herbal infusions often serve many different purposes both in promoting health, but also for specific and diverse flavor profiles. Matcha is distinct from herbal teas due to its unique plant source and the whole-leaf consumption method. (6)

The Many Uses of Matcha

As a Beverage: 

Matcha is perhaps most famous, of course,  for its role as a beverage, but its preparation and consumption go beyond just being a simple tea. Traditional matcha preparation is rooted in the centuries-old Japanese tea ceremony, known as chanoyu. This intricate ritual emphasizes mindfulness, respect, and appreciation for the tea, making the act of preparing matcha an art form. The powdered tea is whisked with hot water using a bamboo whisk (chasen) until it forms a frothy, jade-green drink. The result is a smooth, creamy, and umami-rich tea that embodies both flavor and serenity. (7) 

Today, matcha has transcended its ceremonial roots and found its way into more modern, accessible formats. From matcha lattes to iced matcha beverages, its popularity has exploded globally. These contemporary takes on matcha allow for personalization—whether it's adding milk for a creamy matcha latte, honey for a touch of sweetness, or experimenting with iced versions for a refreshing summer drink. Additionally, sometimes referred to as “ceremonial-grade” matcha, this form is touted to be the highest quality, offering a delicate, creamy flavor profile ideal for sipping on its own. In contrast, culinary-grade matcha, which has a stronger, more robust taste, is better suited for cooking and blending into smoothies or baked goods. (8) It should be noted however, that these categories do not have a robust chemistry difference, suggesting these terms relate more to culinary and marketing uses.

In Supplements: 

Matcha is also found in dietary supplements. It is included in capsules, powders, and drink mixes due to its natural profile of antioxidants and plant compounds. Matcha contains naturally occurring caffeine, often moderated by L-theanine, which can provide calm focus without the jittery sensation of other caffeine sources. (9) Matcha is also revered for its rich antioxidant profile, particularly its high catechin content, such as epigallocatechin gallate (EGCG). These antioxidants support cellular health and have been linked to reducing oxidative stress. (10) 

Matcha supplements are often chosen by those seeking a natural, plant-based way to boost energy, thanks to its unique combination of caffeine and L-theanine. Unlike the sharp, sometimes jittery energy boost provided by coffee, matcha offers a more sustained and balanced sense of alertness. L-theanine, an amino acid naturally present in matcha, helps to moderate the effects of caffeine, promoting calm focus without the crash or anxiety that can accompany other caffeinated beverages. (11) For those looking to enhance mental clarity or combat fatigue naturally, matcha-based supplements offer a convenient option that can be integrated into daily routines

In Cosmetics and Beauty Products:

Matcha’s vibrant green hue and plant compounds make it popular in skincare and beauty products. It is often found in face masks, creams, and lotions, promoted for supporting skin health. Matcha-infused soaps and scrubs are often pitched as an alternative for those seeking plant-based beauty options.It is often promoted for its ability to support skin health by fighting free radicals, reducing redness, and soothing irritation. The antioxidants, known as polyphenols, in matcha are what help to support the skin in the face of environmental stressors, making it an ideal ingredient for  long term skin support. (12)

Additionally, the fine texture of powdered matcha makes it an excellent natural exfoliant, gently sloughing off dead skin cells while delivering nutrients directly to the skin. Whether it’s in a DIY face mask or a high-end skincare cream, matcha’s detoxifying and brightening properties are increasingly being recognized in the beauty world. (13) 

    The Select Science Behind Matcha: 

    Natural Antioxidants: Polyphenols, Catechins, and EGCG

    One of the most well-known components of matcha is its high antioxidant content which comes from polyphenols, which are a broad class of antioxidant plant molecules. Matcha is particularly rich in one specific sub-group of polyphenols known as catechins, especially epigallocatechin gallate (EGCG), which has been studied for its role in various biological processes in supporting cardiovascular wellness, neurological health, skin health, and immune function.14

    L-Theanine and Caffeine: A Dynamic Duo

    As mentioned earlier, Matcha contains L-theanine, an amino acid that promotes relaxation without drowsiness. When combined with its caffeine content, L-theanine supports alertness and focus without the energy crash often associated with coffee. (15)

    Chlorophyll: The Green Powerhouse

    The shading process before harvest increases the chlorophyll content in matcha. Chlorophyll plays a role in photosynthesis in plants and is valued for its potential to support overall well-being through their ability to act as antioxidants as well as stabilizing our cell structure. (16)

    Micronutrient Richness

    Matcha contains small amounts of vitamins and minerals like vitamin C, vitamin A, and potassium, contributing to overall vitality and supporting our antioxidant capacity, which has far reaching health benefits. While the amounts may not be significant enough to replace a balanced diet or other supplementation, they add to matcha’s appeal as a holistic and versatile tea. (17)

    Conclusion: Why Matcha Deserves a Spot in Your Routine

      Matcha is more than just the latest and greatest in health food trends—it’s a time-tested beverage with a rich cultural history and a variety of modern applications. Whether you enjoy it as a daily beverage, incorporate it into your skincare routine, or use it in the kitchen, matcha offers a unique combination of taste, versatility, and natural goodness. Seek high-quality sources to enjoy the full range of benefits this remarkable green powder has to offer.

      References

      1. Kochman, J., Jakubczyk, K., Antoniewicz, J., Mruk, H., & Janda, K. (2020). Health Benefits and Chemical Composition of Matcha Green Tea: A Review. Molecules (Basel, Switzerland), 26(1), 85.
      2. McKay, D. L., & Blumberg, J. B. (2002). The role of tea in human health: an update. Journal of the American College of Nutrition, 21(1), 1–13.
      3. Cabrera, C., Artacho, R., & Giménez, R. (2006). Beneficial effects of green tea—A review. Journal of the American College of Nutrition, 25(2), 79-99.
      4. Unachukwu, U. J., Ahmed, S., Kavalier, A., Lyles, J. T., & Kennelly, E. J. (2010). White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles. Journal of food science, 75(6), C541–C548
      5. Balentine, D. A., Wiseman, S. A., & Bouwens, L. C. (1997). The chemistry of tea flavonoids. Critical reviews in food science and nutrition, 37(8), 693–704.
      6. Dufresne, C. J., & Farnworth, E. R. (2001). A review of latest research findings on the health promotion properties of tea. The Journal of nutritional biochemistry, 12(7), 404–421.
      7.  Li, X. (2024). Analysis of the Aesthetics of Japanese Tea Ceremony. Critical Humanistic Social Theory, 1(2), 6–12.
      8. Horie, H., Ema, K., Nishikawa, H., & Nakamura, Y. (2018). Comparison of the Chemical Components of Powdered Green Tea Sold in the US. Jarq-japan Agricultural Research Quarterly, 52, 143-147.
      9.  Haskell, C. F., Kennedy, D. O., Milne, A. L., Wesnes, K. A., & Scholey, A. B. (2008). The effects of L-theanine, caffeine and their combination on cognition and mood. Biological Psychology, 77(2), 113–122.
      10. Nagle, D. G., Ferreira, D., & Zhou, Y. D. (2006). Epigallocatechin-3-gallate (EGCG): chemical and biomedical perspectives. Phytochemistry, 67(17), 1849–1855.
      11. Haskell, C. F., Kennedy, D. O., Milne, A. L., Wesnes, K. A., & Scholey, A. B. (2008). The effects of L-theanine, caffeine and their combination on cognition and mood. Biological Psychology, 77(2), 113–122.
      12. Zillich, O. V., Schweiggert-Weisz, U., Eisner, P., & Kerscher, M. (2015). Polyphenols as active ingredients for cosmetic products. International journal of cosmetic science, 37(5),
      13. Koch, W., Zagórska, J., Marzec, Z., & Kukula-Koch, W. (2019). Applications of Tea (Camellia sinensis) and its Active Constituents in Cosmetics. Molecules (Basel, Switzerland), 24(23), 4277. 
      14. Nagle, D. G., Ferreira, D., & Zhou, Y. D. (2006). Epigallocatechin-3-gallate (EGCG): chemical and biomedical perspectives. Phytochemistry, 67(17), 1849–1855.
      15. Haskell, C. F., Kennedy, D. O., Milne, A. L., Wesnes, K. A., & Scholey, A. B. (2008). The effects of L-theanine, caffeine and their combination on cognition and mood. Biological Psychology, 77(2), 113–122.
      16. Martins, T., Barros, A. N., Rosa, E., & Antunes, L. (2023). Enhancing Health Benefits through Chlorophylls and Chlorophyll-Rich Agro-Food: A Comprehensive Review. Molecules (Basel, Switzerland), 28(14), 5344. 
      17. Koláčková, T., Kolofiková, K., Sytařová, I., Snopek, L., Sumczynski, D., & Orsavová, J. (2020). Matcha Tea: Analysis of Nutritional Composition, Phenolics and Antioxidant Activity. Plant foods for human nutrition (Dordrecht, Netherlands), 75(1), 48–53. 
      Back to blog