The Molecular Mechanisms of Matcha Madness
In the past, people have relied on coffee, energy drinks, or perhaps simply sheer willpower to stay awake. Now, however, matcha has whisked its way into the social media spotlight, and it seems it is time for those alternatives to take their leaves. But what is behind this matcha madness, and why is it suddenly everywhere?
Matcha has been around for centuries, most often used in traditional Japanese tea ceremonies. However, in the post-pandemic health and wellness boom on social media, matcha emerged as the perfect “it” drink. Its skyrocketing popularity has even led to a global matcha shortage.
Not only is it a very aesthetic shade of green, but it also possesses several health benefits that stem from its unique chemical composition and preparation.
Matcha is made from the leaves of Camellia sinensis, the same plant used to produce regular green tea. The difference between the two lies in their production.
For matcha, the tea leaves are grown covered in shade starting around 6 weeks before harvest, gradually decreasing the amount of sunlight they receive. This forces the plants to produce more chlorophyll, which is the pigment in plants that absorbs energy from sunlight. This is what gives matcha its rich green color.
Another response to the lack of sunlight is the production of L-theanine, an amino acid that acts as a stress protectant in plants. L-theanine is the key to most of matcha’s desirable effects for several reasons.
Firstly, L-theanine gives matcha a rich umami component that adds depth and balances out its natural bitterness. Secondly, L-theanine on its own is known to promote relaxation and focus. Its real power, however, comes when it is paired with the caffeine also found in matcha.
A common issue that comes with drinking coffee is that the caffeine makes you hyperactive for a while, followed by a crash in energy. While matcha also does contain caffeine, L-theanine slows its release into the bloodstream. This allows for a more consistent and sustained boost in energy as compared to coffee’s spike and crash.
Additionally, L-theanine is also known to reduce cortisol, which is the stress hormone. This, along with the slowed release of caffeine into the bloodstream, reduces the jitteriness and anxiety that may come with drinking coffee.
Moreover, because matcha is consumed in its powdered form (as compared to green tea coming from steeped leaves), it contains higher levels of protective compounds called antioxidants. These protect our cells from free radicals, which are unstable molecules that can damage our cells and contribute to diseases and aging. Our bodies generate free radicals naturally and in response to environmental factors such as ultraviolet rays, air pollution, and tobacco smoke, so a diet rich in these compounds would be beneficial for our health.
The antioxidants in matcha are called catechins, and in matcha specifically, the prevalent catechin found is called epigallocatechin gallate (EGCG). EGCG has anti-inflammatory properties, which some studies suggest support both heart and brain health, further fueling the notion of matcha as a “superfood.”
It is important to note, however, that the various benefits of matcha may be compromised by excessive additives. For example, adding too much refined or artificial sugar can cause a blood sugar spike and an eventual energy crash, potentially negating the sustained energy boost that matcha provides. Thankfully, there is still a more guilt-free method to sweeten your matcha. Natural sweeteners, such as honey or maple syrup, may be used in moderation as alternatives that have less of a tendency to spike blood sugar levels.
Dairy products, such as cow’s milk, may also interfere with matcha’s benefits due to the presence of casein. This is a protein that can bind with catechins (such as EGCG) and reduce their absorption into the bloodstream.
Although using cow’s milk doesn’t particularly result in any side effects, alternatives such as soy, almond, and oat milk allow for better absorption of beneficial catechins into the body.
Overall, this aesthetically pleasing drink does actually improve the performance of your body, thanks to the interactions between L-theanine and caffeine, and the presence of catechins. So, the next time someone accuses you of being performative and just joining the matcha bandwagon, you can tell them that it’s for your health. Or perhaps, use the lock-in powers provided by this powdered powerhouse and actually get to reading the books in your tote bag.
References:
https://doi.org/10.5281/zenodo.15300499
https://breakawaymatcha.com/blogs/masterclass-in-matcha/how-matcha-is-produced
https://www.health.harvard.edu/staying-healthy/understanding-antioxidants
https://www.jstage.jst.go.jp/article/cookeryscience/50/5/50_182/_pdf
https://www.healthline.com/nutrition/egcg-epigallocatechin-gallate
https://www.healthline.com/health/l-theanine#benefits-and-uses
