Matcha fascinates as much as it intrigues. This vibrant green powder, long reserved for the Japanese tea ceremony, has found its way into cups, pastries, and drinks around the world. But behind the hype, one question keeps coming up: is matcha really good for your health, or is it just a passing trend? This guide takes stock of matcha's genuine benefits, its caffeine content compared to coffee, and the best way to enjoy it.
What is matcha, this green tea ground into powder
Matcha is a Japanese green tea ground into a fine powder. Unlike classic green tea, whose leaves are steeped and then discarded, matcha is consumed in its entirety: the ground leaf is dissolved in water, meaning you ingest all of the plant's compounds.Its cultivation is distinctive. A few weeks before harvest, the tea plants are shaded to protect them from direct sunlight. This shading forces the plant to produce more chlorophyll, hence matcha's bright green colour, and increases its concentration of amino acids. The leaves, called tencha, are then dried and slowly stone-ground.
The health benefits of matcha according to science
Because you consume the whole leaf, matcha is particularly rich in antioxidants. It contains a high concentration of catechins, notably EGCG (epigallocatechin gallate), a polyphenol studied for its role in neutralising free radicals.
Research points to several promising avenues. Green tea catechins are associated with metabolic support and cellular protection. The abundant chlorophyll contributes to the detoxifying effect often attributed to matcha. Caution is warranted, however: many of these effects are observed in populations or in the laboratory, and a cup of matcha replaces neither a balanced diet nor medical advice.
Matcha and caffeine: how it differs from coffee
Matcha contains caffeine, but its effect feels different from coffee. A serving of matcha generally delivers less caffeine than an espresso, while offering steadier, longer-lasting energy.
The reason lies in how tea's caffeine is released in the body. Where coffee often triggers a rapid spike followed by an energy crash, matcha releases its caffeine more gradually. The result: less jitteriness, no abrupt mid-morning slump.
L-theanine, the molecule that sets matcha apart
If matcha provides that sense of calm energy, it is largely thanks to L-theanine. This amino acid, especially concentrated in shade-grown teas like matcha, promotes a state of relaxed alertness.
L-theanine stimulates the production of alpha waves in the brain, associated with relaxation without drowsiness. Combined with caffeine, it tempers the stimulating effects and prolongs focus. This synergy explains why Buddhist monks drank green tea to sustain long meditation sessions.
How to enjoy matcha properly
Preparing a good matcha takes a little method. The water should never boil: a temperature around 70 to 80°C preserves the aromas and avoids bitterness. Pour a small amount of water over the sifted powder, then whisk vigorously with a chasen (the traditional bamboo whisk) in a zigzag motion until a fine foam forms.
Matcha is enjoyed plain, in its usucha (thin) or koicha (thick) version, but it also lends itself to countless variations: matcha latte with hot or plant-based milk, iced versions in summer, or folded into pastries. The key is to dose it carefully so as not to mask its vegetal, gently umami notes.
Ceremonial or culinary matcha: how to choose
Not all matcha is equal. Ceremonial grade, made from the earliest harvests and the youngest leaves, offers a smooth flavour and an intense colour: it is the one to favour for drinking plain. Culinary grade, bolder and sometimes slightly bitter, is designed for cooking and pairing with other ingredients.
To explore green tea culture and its variations in a Parisian setting, curious enthusiasts will find plenty to dig into among the best tea houses in Paris, where the tradition of brewed tea meets the pleasure of slow tasting.
Matcha, then, is far more than a trendy colour on social media: it is a green tea of rare richness, at once invigorating and soothing, whose virtues stem from the unique way it is grown and consumed. Well chosen and well prepared, it fully earns its place among the world's great teas.