Matcha began gaining popularity around 2015 when independent cafés and coffee shops started offering the striking green beverage, celebrated for its numerous health benefits. Unlike many fleeting fitness trends, matcha tea has a long-standing heritage in Japanese culture. Here’s a look at why this ancient tea has captivated the world.
What Is Matcha?
Matcha is derived from the finely ground leaves of the Camellia sinensis plant, which is also the source of all traditional green teas. Its distinctiveness lies in its cultivation and processing methods.
Before harvest, matcha plants are shaded for several weeks. Only the youngest leaves are handpicked and steamed promptly to prevent oxidation, a technique that boosts chlorophyll and phytochemicals, leading to its vivid green hue. The dried leaves are then ground into a fine, vibrant powder using traditional stone mills. Unlike steeped teas, consuming the whole powdered leaf offers a more concentrated source of caffeine and antioxidants.
The journey of matcha’s global fame began when a Buddhist monk introduced tea seeds to Japan from China in the 1110s. The unique shading method contributed to the tea’s exceptional flavor and quality.
From Ceremonial Tea to Iced Lattes
Making ceremonial matcha involves a ritualistic process, typically utilizing one of two styles: usucha or koicha. In traditional Japanese tea ceremonies, koicha, or “thick tea,” is prepared using high-grade ceremonial matcha. Culinary-grade matcha may produce a bitter flavor, so only ceremonial-grade matcha is suitable for these occasions. Due to its premium quality and cost, koicha is typically reserved for formal events. In contrast, usucha, or “thin tea,” is more frequently enjoyed in casual settings.
A chasen, or bamboo whisk, is used to blend the matcha into mineral water heated to approximately 175 degrees Fahrenheit, usually served in a rounded bowl known as a chawan. Ceremonial-grade matcha, made from the youngest and most delicate leaves, provides a naturally sweet and smooth flavor with minimal bitterness.
If you envision the trendy two-toned drink, you’re likely thinking of a matcha latte—a creamy fusion of matcha powder, chilled milk, and ice. This modern creation aims to cater to contemporary tastes, particularly for those who might find matcha’s traditional earthy notes overwhelming. Today, it has transformed into various contemporary forms, often using culinary-grade matcha, which has a bolder flavor. You can find it in a wide range of products, including smoothies, baked goods, salad dressings, and even popcorn.
Enjoying Matcha Sustainably
Starbucks and other cafes have made these modern interpretations accessible to many. However, this convenience carries environmental implications.
While matcha itself is a natural, plant-based product, the contemporary practice of serving it in disposable cups with single-use straws and plastic lids is unsustainable. The U.S. alone discards around 50 billion coffee cups each year, and very few paper recycling mills can handle plastic-coated cups. The ease of sipping an iced matcha latte on the go often comes at a significant environmental cost.
For those who care about their health and the planet, here are some tips for enjoying matcha sustainably:
- 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 offer compostable or biodegradable packaging.
- Purchase ceremonial or culinary-grade matcha in bulk to minimize packaging waste.
Some coffee shops have started using compostable single-use cups to help combat the increasing volume of beverage waste. Unlike conventional paper cups lined with petroleum-based plastic, compostable cups can be added to home compost and decompose more easily, even if they end up in a landfill.
The Global Matcha Market
The surging interest in matcha is evident in its booming global market, valued at $4.3 billion in 2023, driven by a rise in health awareness and interest in sustainable, plant-based diets. The market encompasses powdered, liquid, and ready-to-drink products, extending beyond traditional teas to include food items and cosmetics.
While Japan continues to lead in matcha production and exportation, countries like the U.S. and Canada are experiencing rapid consumption growth. Despite an 185% rise in production from 2010 to 2023, a global shortage of matcha looms. More than half of this green powder is exported internationally for ceremonial and culinary applications, with culinary-grade matcha categorized into divisions such as premium, café, ingredient, kitchen, and classic.
The Science Behind Matcha’s Health Benefits
Matcha’s growing acclaim is well-founded. Its catechins have been linked to lower blood pressure and reduced levels of LDL (bad) cholesterol. Additionally, it contains L-theanine, an amino acid known for promoting both relaxation and alertness, enabling you to focus without the crash associated with coffee.
For caffeine enthusiasts, matcha contains between 38 to 176 milligrams of caffeine per serving—more than regular green tea but less than a cup of coffee. This gradual release of caffeine provides a gentle, sustained energy boost, making matcha popular among those seeking calm focus.
Tradition Meets Trend in a Cup
Today, matcha is enjoyed in numerous forms beyond its traditional preparation. Once confined to sacred rituals, it’s now embraced globally for its wellness benefits. As it continues to evolve, each sip remains a homage to its rich heritage as well as a nourishing drink to savor.
