Japanese matcha tea is not like other teas, it differs in that the tea leaves are ground into a fine-grained powder. The leaves are not strained either, instead the matcha powder is whisked into a frothy, chlorophyll green drink. The flavour is almost overwhelmingly full-bodied, rich in umami and algal notes, very different from other types of tea. The tea leaves ground into matcha powder are called 'Tencha' and are protected from the sun in the last weeks before harvesting, which enhances the flavour as well as the levels of chlorophyll and other nutrients. When drinking the tea leaves themselves, the body also absorbs a wide range of nutrients that are otherwise filtered out by the tea leaves - vitamins, minerals, chlorophyll, antioxidants, theanine and caffeine. In Japan, matcha is the most exclusive tea, the star of the mythical tea ceremony dating back to the 16th century. As well as being enjoyed whipped by tea masters, matcha tea is ideal for flavouring and decorating pastries, desserts and dishes. Mix it into dough, pannacotta, sprinkle it over vanilla ice cream or steamed halibut, the sky's the limit. You might think that making matcha is incredibly complicated if you follow the complex ritual of the tea ceremony - but it's actually easy to get started with a simple whisk and a deep bowl. At the same time, it's just as easy to be seduced by the aesthetics and craftsmanship of handmade bamboo whisks and beautifully razor-burnt matcha bowls.
In the world of teas, where each variety carries unique chemical and cultural characteristics, matcha tea stands out as a nutritionally diverse beverage with deep historical roots in the traditions of East Asia. Made from finely ground matcha powder using the whole tea leaf, matcha tea differs from conventional green tea by maintaining an exceptionally high concentration of nutrients, resulting in an intense and nuanced flavour experience.
Effects of caffeine and the tranquilliser L-theanine
Unlike rooibos tea, which is completely caffeine-free, matcha contains a balanced amount of caffeine. Research shows that caffeine in green tea generally has a milder impact on the central nervous system compared to caffeine from other sources. In matcha, this is particularly marked, as its caffeine content is combined with L-theanine, an amino acid shown to reduce stress and improve cognitive focus. This combination creates a stabilising effect that provides a sense of calm energy and prevents the 'crash' often associated with coffee.
Antioxidants and health benefits of organic green tea
Organic matcha, like other green teas, has received a lot of attention in nutrition research because of its bioactive compounds. The high levels of antioxidants, especially catechins, have documented health benefits. The antioxidants fight oxidative stress, a factor that can lead to cell damage and contribute to the ageing process. Regular consumption of green tea, and matcha in particular, has also been shown to stimulate metabolism, promote heart health and strengthen the immune system. Matcha offers a superior composition of nutrients and flavour, making it an ideal choice for those seeking a beverage with both elegance and measurable health benefits. With organic options, consumption also contributes to sustainable development. Rooibos tea can be an excellent decaffeinated complement for the evening hour, when a milder, decaffeinated drink is preferred.
Matcha latte: pleasure and nutrients
For those who desire a daily ritual of both flavour and nutrition, a matcha latte offers an easy and enjoyable way to consume matcha. A simple matcha latte recipe can create a creamy drink where the naturally deep flavour of matcha is balanced with the sweetness of milk, providing both energy and peace of mind.
