Going Green

Feb 17

You may have noticed matcha listed on the menu at your favorite local coffee shop (ahem – Tala Coffee Roasters) or tasted it in a delicious dessert, dyed a bright hue of green with this special ingredient. Matcha has become an internet sensation over the last decade due to its photo-worthy beauty, unique flavor, and plethora of health benefits. But there’s much more than meets the eye when it comes to this tasty drink. Matcha has a rich cultural significance and a hearty history that spans back over a thousand years in China.

Originally discovered in China in the 12th century by a Buddhist monk, matcha was brought to Japan. At this time, Japan had begun the cultivation of shade-grown tea. This method produces the bright green color we associate with matcha today! You may be reminded from grade school science class that chlorophyll in plants is the cause of their green color; the vibrant green of matcha is a result of the high levels of chlorophyll from being shade-grown. Matcha was used by Zen monks during meditation sessions and tea ceremonies. The process of brewing matcha is a ritual highly revered in Japanese culture and by matcha enthusiasts today. Centuries ago, matcha was a rare drink that was only available to nobility and Buddhist monks.

While you may be familiar with matcha in the form of a creamy latte, it’s actually in the green tea family. Matcha is made from the leaves of the Camellia Sinensis plant, the same one used to make traditional green tea. However, the leaves used to make matcha are grown and processed a bit differently. Unlike green tea, which is steeped with tea leaves and then discarded, matcha is made by crushing the tea leaves into a very fine powder. This powder is mixed into the drink and consumed, letting you soak in all the benefits of the leaves as opposed to the steeped-in benefits that regular tea provides. This is why matcha is often referred to as a “super food” by the wellness community.

When I’m behind the bar in the café, I often hear people questioning the caffeine content in matcha and expressing that they don’t feel the same “jolt” from matcha as they do with coffee. Something the Zen monks knew all those years ago when using matcha during meditation sessions is the same sentiment these customers are trying to articulate. Luckily, science has given us the language to understand this phenomenon. Matcha has a high caffeine content, comparable to coffee, as it is made from concentrated green tea leaves. But matcha also contains significant amounts of L-theanine (due to its shade-grown nature), an amino acid known for its calming and relaxing effects. The L-theanine in matcha enhances alertness without the jitters. Beyond this, matcha is rich in antioxidants and abundant in micronutrients, contributing to overall health and well-being.

Beyond its history and health benefits, matcha is delicious! It contains a more subtle, earthy, and slightly sweet taste with grassy undertones. In comparison, coffee offers a bolder, chocolatey, and nutty profile. Both coffee and matcha are complex in flavor and differ based on their crop, harvesting, and brew method. If you’re a long-time coffee lover, try matcha for a change! You may be surprised… and hooked!

Stop in one of our cafes for a delicious matcha latte! We mix matcha with milk to make a creamy beverage. You won’t be disappointed, and who knows? Maybe you’ll go green!