# Matcha phenomenon: fashionable trend or real benefit
Green has become a symbol of something more than just nature in recent years. It appears in Instagram photos, in cafés, on pharmacy counters and on the shelves of health food stores. Matcha – a fine powder made from ground tea leaves – has transformed into one of the most prominent wellness trends of our time. But behind every trend lies a question: is this just a passing fashion wave, or are there real reasons behind this green craze?
The answer is surprisingly complex. Matcha is not a new invention – its roots stretch back to 7th-century China, and it arrived in Japan around the 9th century, where it became part of the traditional tea ceremony. Japanese monks drank it for focus during meditation, samurai for energy before battle. It was only in the last decade that the world outside Asia truly discovered it – and with unprecedented intensity.
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What matcha actually is and why it differs from regular green tea
Many people think matcha and green tea are the same thing. In reality, they are brothers, not twins. Both come from the same plant, Camellia sinensis, but the way they are grown and processed differs fundamentally. Tea bushes destined for matcha are shaded for several weeks before harvest, which causes increased production of chlorophyll and the amino acid L-theanine. The resulting leaves are then dried and ground into a fine powder – and because the entire leaf is consumed at once, the body receives a far greater quantity of nutrients than with conventional steeped tea.
This is where one of the key arguments for matcha's genuine benefits lies. When preparing regular green tea, a large portion of the beneficial compounds is simply discarded along with the steeped leaves. With matcha, nothing is thrown away. This difference is not negligible – according to research published in the Journal of Chromatography, matcha contains up to 137 times more catechins (a specific group of antioxidants) than regular green tea.
Antioxidants generally act as a kind of protector in the body – they neutralise free radicals that damage cells and contribute to ageing and the development of various diseases. Matcha is considered one of the richest natural sources of these compounds in existence. Specifically, epigallocatechin gallate (EGCG) is a catechin that has been intensively studied for its potential anti-inflammatory and anti-cancer effects. Research in this area is ongoing, but the results so far are interesting enough to keep scientists pressing forward.
Caffeine in matcha: why it doesn't unsettle us the way coffee does
One of the most frequently discussed topics is the comparison between matcha and coffee. Both beverages contain caffeine, but their effects on the body differ significantly – and this is one of the biggest reasons why so many people have turned their backs on coffee and reached for the green alternative.
A cup of matcha latte contains approximately 70 mg of caffeine, while an espresso contains around 60–80 mg. The amounts are therefore comparable, yet the resulting effect is different. Matcha contains the aforementioned amino acid L-theanine, which slows the absorption of caffeine into the bloodstream and simultaneously supports the production of alpha brain waves – that is, a state of alert relaxation, focus without anxiety. The result is energy that comes on more slowly, lasts longer, and does not lead to the typical mood swings or the "crash" feeling that follows coffee.
It is no coincidence that Japanese Zen Buddhist monks drank matcha precisely so they could sit for hours in calm yet alert concentration. As the writer and tea master Kakuzo Okakura wrote in his celebrated work The Book of Tea: "Tea is the art of concealing beauty so that it may be discovered; it is the subtle secret of laughing in the midst of seriousness." Behind this poetic description lies a physiological truth – matcha offers a balance that coffee can only rarely provide.
For people who are sensitive to caffeine, suffer from anxiety, or have trouble sleeping after an afternoon coffee, switching to matcha can be a genuine change for the better. At the same time, it is important not to overdo it – matcha is also a source of caffeine, and excessive consumption can have unwanted effects.
Matcha latte and trendy drinks: when it's about health and when it's just aesthetics
It cannot be ignored that a large part of matcha's popularity is purely visual. Its vivid green colour stands out photogenically in every photograph, and so matcha latte has become a symbol of the modern wellness lifestyle on social media. But this is where the problem arises – not every green drink labelled "matcha" actually delivers the promised benefits.
Commercially sold matcha lattes in cafés or powdered mixes from supermarkets often contain minimal amounts of actual matcha, but considerable quantities of sugar, artificial flavourings and cheap fillers. High-quality ceremonial grade matcha is a bright green colour, has a delicate fragrance and tastes mildly sweet with a herbal bitterness – cheap substitutes are dark green to brownish and taste bitter and grassy.
Consider Markéta, a thirty-year-old graphic designer from Brno, who started drinking matcha latte every morning after being drawn in by posts on Instagram. She bought ready-made mixes from the supermarket, added oat milk and sugar – and after a month wondered why she felt no difference. It was only when she switched to high-quality Japanese ceremonial grade matcha and began preparing it the traditional way with a bamboo whisk called a chasen that she understood the difference. Energy without anxiety, better concentration at work, and moreover a preparation ritual that helped her slow down and begin the day more mindfully.
This example shows that matcha works as a healthy drink – but only when it is genuinely matcha, and not a green-coloured imitation of it.
How to prepare and use matcha properly
Preparing a quality matcha latte is not complicated, but it requires a few simple rules. The water must not be boiling – the ideal temperature is around 70–80 °C, otherwise the matcha will scorch and lose some of its beneficial compounds along with its delicate flavour. The powder is first sifted through a strainer to prevent lumps from forming, then whisked with a small amount of warm water into a smooth paste. Only then is heated plant-based or cow's milk added.
For those who want to try matcha at home, a simple basic recipe can serve as a starting point:
- 1–2 teaspoons of quality ceremonial grade matcha
- 60 ml of warm water (70–80 °C)
- 150–200 ml of heated milk of your choice
- optionally a teaspoon of honey or maple syrup
Matcha can also be used in cooking – it is added to smoothies, porridge, baked goods and desserts. Its flavour pairs well with vanilla, coconut and citrus.
When it comes to dosage, most experts recommend 1–2 cups per day. More than three cups a day could cause excessive caffeine intake and, in extreme cases, place a burden on the liver – particularly with very cheap products, which may contain higher levels of heavy metals from contaminated soil. For this reason, when choosing matcha it is important to opt for certified producers from Japan, ideally from the regions of Uji, Nishio or Kyushu, where matcha has the longest tradition and the strictest quality standards.
The World Health Organization and European food agencies have not yet issued specific recommendations for matcha itself, but general guidelines for caffeine intake (a maximum of 400 mg per day for healthy adults) apply here as well – as stated, for example, by the European Food Safety Authority.
Is matcha truly for everyone?
Despite all its benefits, matcha is not a universal solution for everyone. People with caffeine sensitivity, pregnant women, those taking blood-thinning medications or with liver problems should consult a doctor before consuming matcha. Those prone to kidney stones should also be cautious – matcha contains oxalates, which in excessive amounts can contribute to their formation.
Wellness trends have a tendency to exaggerate – every superfood becomes a cure-all and every drink a saviour. Matcha is no exception, and it would be naive to expect that one cup a day will change your life. What matcha genuinely can offer, however, is a meaningful alternative to coffee with demonstrable benefits in the areas of antioxidants, concentration and stable energy – provided it is high quality, properly prepared and consumed in moderation.
The matcha phenomenon is therefore not merely a trend, even though the fashionable dimension undoubtedly exists and plays a significant role in its popularity. Behind the green wave, however, lies a thousand-year-old tradition, solid scientific foundations and – for many people – a genuine change in how they experience their day. And that is no small thing.
