Drinking matcha is an experience that transcends the simple act of consuming a beverage; it is a sensory experience. The moment it touches your lips, you’re met with a unique taste that is earthy and sweet—a delicate balance that is unmistakably matcha. As you savor each sip, a gentle wave of energy washes over you, and that is the hallmark of matcha's natural caffeine release. This harmonious blend of taste, texture, and feeling makes drinking matcha not just a refreshment, but a ritual that connects you, whether you know it or not, to a centuries-old tradition of mindfulness and well-being.

Matcha is a concentrated form of green tea. It is made from finely grinding Camellia sinensis tea leaves, and differs from regular green tea in its growing and preparation process. The tea bushes are shielded from sunlight for about 20–30 days before harvest, which increases chlorophyll levels, deepens the green color of the leaves, and boosts amino acid production. After harvesting, the stems and veins are removed, and the leaves are stone-ground into a fine, bright green powder. Matcha’s unique preparation style allows you to ingest the entire leaf, which provides a higher concentration of active substances such as caffeine, catechins (powerful antioxidants), chlorophyll, and theanine. This composition can offer more health benefits than regular green tea, including improved heart health and enhanced antioxidant properties. 

The L-theanine in matcha is key to the calm yet alert sensation that accompanies each sip, balancing the natural caffeine release and enhancing focus without jitters. This balanced energy has been valued for centuries, especially in meditation, where monks found it sharpened their concentration and brought clarity to their practice. By the 12th century, it was a ceremonial drink, valued for its energy-enhancing effects by monks and warriors alike. Though forgotten in China, it became a symbol of mindfulness and spiritual devotion in Japan, celebrated worldwide today.

Matcha is rich in antioxidant catechins, containing one of the highest antioxidant levels among superfoods. Antioxidants help by stabilizing free radicals, preventing them from creating more cellular damage. Among the catechins is EGCG, epigallocatechin gallate, a powerful anti-cancer compound. Laboratory studies were conducted in which the studies found that EGCG inhibits the growth of cancer cells. The rich antioxidant content helps support overall wellness by reducing cholesterol and lowering blood pressure. Drinking matcha also supports liver function, aiding detoxification and promoting a clearer, healthier complexion thanks to its chlorophyll content.  

Matcha originated in China during the Tang dynasty, when tea leaves were steamed and compressed into bricks for preservation and travel. The process evolved during the Song dynasty. This dynasty added the process of milling the steamed tea leaves into a powder. Matcha was introduced to Japan by a Zen Buddhist monk Eisai who brought the tea seeds and cultivation back to Japan. Zen Buddhist monks seamlessly adopted matcha into their practices, over time developing a ceremony known as Chado, The way of tea. 

The centuries-old tradition of drinking matcha is rooted in mindfulness and well-being, and its benefits extend into modern life. Whether you're enjoying it in its traditional form or adding it to smoothies or baked goods, each taste of matcha is a journey into a deeper sense of vitality, connecting you to its ancient origins while promoting heart health, mental clarity, and overall balance.

This blog was written by Markedra Mann and edited by Alexis Millsaps.