Matcha gained significant popularity around 2015 when independent coffee shops and cafés began featuring the bright green beverage, celebrated for its wellness advantages. Unlike most fleeting fitness trends, matcha tea has profound ties to Japanese tradition. Here’s an exploration into why this age-old tea has captured a global audience.
What Is Matcha?
Matcha consists of finely powdered leaves from the Camellia sinensis plant, the same species producing all conventional green teas. Its distinctiveness lies in its cultivation and processing methods.
Before harvesting, matcha plants undergo shading for several weeks. Only the youngest leaves are handpicked and steamed to halt oxidation, which enhances chlorophyll and phytochemical content, resulting in its vibrant green hue. The dried leaves are then ground using traditional stone mills into a fine, bright powder, allowing you to consume the entire leaf, which results in a richer concentration of caffeine and antioxidants compared to steeped options.
The origins of matcha’s global appeal trace back to the early 12th century when a Buddhist monk introduced tea seeds to Japan from China. This new shading technique significantly improved the tea’s flavor profile and overall quality.
From Ceremonial Tea To Iced Lattes
Matcha is traditionally prepared in a ritualistic manner, primarily through two variations — usucha and koicha. In Japanese tea ceremonies, known as chanoyu, koicha, or “thick tea,” is made from higher-grade ceremonial matcha. Culinary-grade matcha can create a bitter taste, making it unsuitable for this premium preparation, which is reserved for special occasions. In contrast, usucha, or “thin tea,” is more commonly brewed for everyday enjoyment and sharing.
A chasen, or bamboo whisk, is utilized to mix matcha with mineral water heated to approximately 175 degrees Fahrenheit, typically in a rounded tea bowl called a chawan. Ceremonial-grade matcha is crafted from the youngest tea leaves, resulting in a naturally sweet, smooth flavor with minimal bitterness.
If you envision the trendy two-toned beverage, you are likely picturing a matcha latte—a delightful mix of matcha powder, chilled milk, and ice. This modern twist caters to younger taste buds, particularly those who might find matcha’s natural grassy flavors overwhelming. Today, it has transformed into various contemporary concoctions, often made with culinary-grade matcha that boasts a bolder flavor profile. It’s prevalent in everything from smoothies and baked goods to salad dressings and snacks.
Enjoying Matcha Without Waste
With the surge of these modern interpretations, chains like Starbucks have made matcha widely accessible, yet this shift poses certain challenges.
Although matcha is a natural, plant-based product, its current presentation in disposable cups with single-use straws and lids raises sustainability concerns. In the U.S., approximately 50 billion coffee cups are discarded each year, with only a few recycling facilities capable of processing plastic-lined cups. The convenience of a cold matcha latte typically comes at an environmental cost.
If you are mindful ofyour personal health and the environment, consider these sustainable matcha consumption tips:
- Opt for reusable cups and straws when purchasing iced matcha lattes.
- Brew matcha at home using a traditional bowl or a reusable travel mug.
- Support cafés that utilize compostable or biodegradable packaging.
- Purchase ceremonial or culinary-grade matcha in bulk to minimize packaging waste.
Some coffee establishments are adopting compostable disposable cups to mitigate the rising issue of beverage waste. In contrast to standard paper cups lined with fossil-fuel-based plastic, compostable alternatives can be added to household compost and decompose more easily even when placed in a landfill.
The Global Matcha Market
The rising fascination with matcha is evident in the expanding global market, valued at $4.3 billion in 2023. This growth is propelled by heightened health awareness and a growing interest in sustainable, plant-based diets. The market encompasses powdered, liquid, and ready-to-drink options, broadening the scope beyond traditional tea to include food items and even cosmetic products.
While Japan remains the leading producer and exporter of matcha, countries such as the U.S. and Canada are experiencing rapid consumption growth. Despite an impressive 185% boost in production from 2010 to 2023, a worldwide matcha shortage is emerging. More than half of the green powder produced is exported for ceremonial and culinary purposes. Culinary-grade matcha is categorized into segments such as premium, café, ingredient, kitchen, and classic varieties.
The Science Behind Matcha’s Health Benefits
The acclaim for matcha is indeed justified. The catechins found in matcha are associated with lowering blood pressure and reducing LDL (bad) cholesterol levels. Additionally, it contains L-theanine, an amino acid that fosters relaxation while maintaining alertness, allowing for focus without the jittery crash that often accompanies coffee.
For caffeine enthusiasts, matcha contains between 38 to 176 milligrams of caffeine per serving—more than typical green tea but less than a standard cup of coffee. This gradual caffeine release offers a gentle, sustained energy lift, making matcha a favorite among those seeking calm concentration.
Tradition Meets Trend In A Cup
Currently, matcha is enjoyed in many diverse formats extending beyond its traditional serving practices. Once a beverage reserved for sacred rituals, it is now celebrated worldwide for its health benefits. As it continues to evolve, each sip remains a nod to its rich heritage while serving as a nourishing elixir for modern lifestyles.
Author Bio
Jane is an environmental enthusiast and the founder and editor-in-chief of Environment.co, where she focuses on sustainability and eco-conscious living.