The popularity of matcha surged around 2015 as independent cafés and coffee shops began to offer this vibrant green beverage, renowned for its numerous health advantages. Unlike fleeting fitness trends, matcha tea has an extensive heritage in Japanese culture. Here’s a look at why this age-old drink has captivated audiences on a global scale.
What Is Matcha?
Matcha is crafted from finely ground leaves of the Camellia sinensis shrub, the same plant that yields traditional green teas. Its distinctiveness lies in its cultivation and processing methods.
The cultivation of matcha involves shading plants for several weeks before harvest. Only the youngest leaves are selected by hand and steamed to halt oxidation. This method boosts the levels of chlorophyll and phytochemicals, resulting in a brilliant green hue. The dried leaves are ground into a fine powder using traditional stone mills. Since you consume the entire leaf, matcha provides a more potent source of caffeine and antioxidants compared to steeped teas.
Matcha’s initial global spread began in the 12th century when a Buddhist monk introduced tea seeds from China to Japan. The novel shading technique enhanced the tea’s unique flavor profile and overall quality.
From Ceremonial Tea To Iced Lattes
Ceremonial matcha is prepared through an intricate process, mainly using two styles—usucha (thin tea) or koicha (thick tea). In traditional chanoyu, or Japanese tea ceremonies, koicha is made with higher-grade ceremonial matcha, as using culinary-grade matcha can result in bitterness. Given its cost and quality, koicha is typically reserved for special events. Usucha is more commonly used for casual servings.
A bamboo whisk, or chasen, is employed to blend matcha with mineral water heated to about 175 degrees Fahrenheit, typically in a rounded bowl known as a chawan. Ceremonial matcha is created from the youngest tea leaves, which impart a naturally sweet and smooth taste with minimal bitterness.
If you imagine a trendy two-toned beverage, you’re likely thinking of a matcha latte—a creamy concoction of matcha powder, cold milk, and ice. This Western adaptation caters to modern tastes, particularly for those who may find matcha’s traditional earthy flavor overwhelming. Over time, the matcha latte has evolved into numerous modern variations, often utilizing culinary-grade matcha with a more robust taste. It’s now a common ingredient in smoothies, baked goods, dressings, and even popcorn.
Enjoying Matcha Without Waste
With the rise of matcha in places like Starbucks and other cafés, its accessibility has increased tremendously. However, this modern approach presents some environmental challenges.
While matcha is inherently a natural, plant-derived product, its serving methods can be unsustainable. Approximately 50 billion coffee cups are disposed of each year in the U.S., and only a small fraction of paper mills can recycle plastic-coated cups. The convenience of enjoying an iced matcha latte on the move often comes at the expense of the environment.
For those mindful of their health and the planet, here are some sustainable ways to enjoy matcha:
- Opt for reusable cups and straws when ordering iced matcha lattes.
- Brew your matcha at home using a traditional bowl or a sustainable mug.
- Choose cafés that provide compostable or biodegradable packaging.
- Purchase ceremonial or culinary-grade matcha in bulk to minimize packaging waste.
Some coffee shops are now using compostable single-use cups to combat beverage waste. Unlike standard paper cups lined with plastic, compostable options can be added to home compost and decompose more easily, even if they end up in landfills.
The Global Matcha Market
The increasing allure of matcha is evident in the thriving global market. As of 2023, the industry is valued at $4.3 billion, spurred by a growing awareness of health and plant-based diets. The market encompasses powdered, liquid, and ready-to-drink offerings, extending beyond traditional teas into food products and cosmetics.
Japan remains the chief producer and exporter of matcha, although consumption is rapidly rising in the U.S. and Canada. Despite a remarkable 185% surge in production from 2010 to 2023, there is currently a global shortage of matcha. Over half of the green powder produced is exported for various ceremonial and culinary purposes, with culinary-grade matcha categorized into various segments including premium and café-grade.
The Science Behind Matcha’s Health Benefits
The rising popularity of matcha is well justified; it contains catechins known to lower blood pressure and decrease LDL (bad) cholesterol. Additionally, matcha boasts L-theanine, an amino acid that fosters relaxation and alertness simultaneously, enabling focus without the jitters often linked to coffee.
For caffeine enthusiasts, matcha delivers between 38 to 176 milligrams of caffeine per serving—more than regular green tea but less than a cup of coffee. This gradual caffeine release provides a steady energy boost, making matcha a favored choice for those seeking calm concentration.
Tradition Meets Trend In A Cup
Today, matcha is enjoyed in an array of forms beyond its original ceremonial preparation. No longer reserved for sacred rituals, it has gained global recognition for its wellness benefits. As it continues to adapt, each sip remains a reflection of its rich heritage and serves as a nourishing elixir fit for modern lifestyles.
Author Bio
Jane is an environmental writer and the founder and editor-in-chief of Environment.co, specializing in sustainability and eco-friendly living.
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