Matcha has experienced a surge in popularity in recent months, leading to reports of global shortages and price increases. If you haven’t been caught up in the craze, matcha is a powdered version of green tea. On a cafe menu you might see a hot or iced matcha latte, or even a matcha-flavoured cake or pastry.
A quick google brings up countless recipes incorporating matcha, both sweet and savoury. Retailers and cafe owners have suggested the main reasons for matcha’s popularity include its “instagrammable” looks and its purported health benefits. But what are the health benefits of matcha? Here’s what the evidence says.
First, what is matcha? Matcha is a finely ground powder of green tea leaves, which come from the plant Camellia sinensis . This is the same plant used to make green and black tea. However, the production process differentiates matcha from green and black tea.
For matcha, the tea plant is grown in shade. Once the leaves are harvested, they’re steamed and dried and the stems are removed. Then the leaves are carefully ground at controlled temperatures to form the powder.
The production process for green tea is simpler. The leaves are picked from the unshaded plants, heated and then dried. We then steep the dried leaves in hot water to get tea (whereas with matcha the whole leaf is consumed).
With black tea, after the leaves are picked they’re exposed to air, which leads to oxidation. This makes the leaves black and gives the tea a different flavour. A.