Matcha’s popularity surged around 2015 as indie cafés and coffee shops began introducing the vibrant green beverage, celebrated for its health benefits. Unlike many fitness trends, matcha tea is steeped in Japanese tradition, making its recent global acclaim particularly intriguing. Here’s a glimpse into why this centuries-old drink has captivated the world.
What Is Matcha?
Matcha is created from the finely milled leaves of the Camellia sinensis plant, which is also the source of all traditional green teas. Its distinctiveness comes from its unique cultivation and processing methods.
Before harvest, matcha plants are shaded for several weeks. Only the youngest leaves are handpicked and then steamed to halt oxidation. This technique boosts chlorophyll content and phytochemicals, resulting in a vibrant green hue. The dried leaves are then ground into a fine powder using traditional stone mills. Consuming the whole powdered leaf provides richer and more concentrated levels of caffeine and antioxidants compared to steeped teas.
The journey of matcha to international recognition began when a Buddhist monk introduced tea seeds to Japan from China in the 1110s. This novel shading technique enriched the tea’s unique flavor and quality.
From Ceremonial Tea to Iced Lattes
Ceremonial matcha is prepared with care, typically in one of two styles: usucha or koicha. In traditional Japanese tea ceremonies, koicha, or “thick tea,” utilizes higher-grade ceremonial matcha, while culinary-grade matcha can result in an unpleasantly bitter flavor, thus making it only suitable for casual use. Due to its cost and quality, koicha is often reserved for special occasions. Usucha, meaning “thin tea,” is more commonly prepared for everyday enjoyment and gatherings.
A bamboo whisk, or chasen, is used to whisk the matcha with mineral water heated to approximately 175 degrees Fahrenheit in a rounded bowl called a chawan. Ceremonial-grade matcha, made from the youngest leaves, has a naturally sweet and smooth flavor profile with minimal bitterness.
If you envision the trendy two-toned drink, you’re likely thinking of a matcha latte—a creamy, refreshing concoction of matcha powder mixed with cold milk and ice. This Western invention aims to entice modern taste buds, especially those who may find matcha’s earthy notes too strong. Today, matcha has evolved into numerous innovative forms, often using culinary-grade matcha, which offers a bolder taste. It’s now featured in everything from smoothies and baked goods to salad dressings and even popcorn.
Enjoying Matcha Sustainably
Coffee chains like Starbucks have made these contemporary matcha variations readily available, but this modernization does come with drawbacks.
While matcha itself is a natural, plant-based product, serving it in disposable cups with single-use straws and plastic lids contributes to unsustainable practices. Around 50 billion coffee cups are discarded annually in the U.S. alone, with only three out of 450 paper recycling facilities capable of processing plastic-coated cups. The convenience of sipping your iced matcha latte on the go often comes at an environmental expense.
If you care about both your health and the planet, consider these sustainable matcha consumption tips:
- Opt for reusable cups and straws when ordering iced matcha lattes.
- Brew matcha at home using a traditional bowl or a reusable mug.
- Support cafés that provide compostable or biodegradable packaging.
- Purchase ceremonial or culinary-grade matcha in bulk to minimize packaging waste.
Some coffee shops are transitioning to compostable single-use cups to help combat beverage waste. Unlike standard paper cups lined with petroleum-based plastic, compostable cups can be added to home compost and decompose more easily, even in landfills.
The Global Matcha Market
The appeal of matcha is evident in the booming global market. In 2023, the market was valued at $4.3 billion, driven by a rise in health consciousness and interest in sustainable, plant-based diets. The market encompasses powdered, liquid, and ready-to-drink products, broadening its reach beyond traditional teas to food items and even cosmetics.
Japan remains the leading producer and exporter of matcha, but countries like the U.S. and Canada are experiencing rapid consumption growth. Despite a 185% increase in production from 2010 to 2023, a global shortage of matcha is emerging. More than half of the green powder is exported internationally for ceremonial and culinary purposes, with culinary-grade matcha divided into premium, café, ingredient, kitchen, and classic categories.
The Science Behind Matcha’s Health Benefits
Matcha’s increasing recognition is well-founded. The catechins in matcha have been linked to lower blood pressure and decreased LDL (bad cholesterol). It is also rich in L-theanine, an amino acid that promotes relaxation while enhancing alertness, allowing for focused energy without the jitters often associated with coffee.
For caffeine enthusiasts, matcha provides around 38 to 176 milligrams of caffeine per serving, which is more than regular green tea but less than a cup of coffee. This gradual release of caffeine offers a smooth, sustained energy boost, making matcha a favorite for those seeking calm focus.
Tradition Meets Trend in a Cup
Today, matcha is enjoyed in various forms far beyond its traditional preparation. What was once reserved for sacred rituals has become a global favorite, celebrated for its wellness benefits. As it continues to evolve, each sip remains a nod to its rich heritage and a nourishing beverage for the modern world.
Author Bio
Jane is an environmental writer and the founder and editor-in-chief of Environment.co, where she focuses on sustainability and eco-friendly living.
