Matcha is booming. Especially on social media, the finely powdered green tea is marketed as a miracle cure, and increasingly extraordinary creations are being seen. From Strawberry Ice Matcha Lattes and Matcha Cookies to cosmetics, everything is included. But where does the hype come from and how healthy is Matcha really? The fact check shows: almost all the benefits that Matcha is supposed to have are pure myths.
The taste of matcha is either loved or hated. While some appreciate the slightly sweet, nutty flavor, others only taste the notorious grassy note. Nevertheless, the green powder from Japan has been booming worldwide for several years.
Fact Check: What Matcha Can Really Do
Despite all the hype, one should Don't overestimate the effects of matcha. Although rumors about it are always circulating on social media, there is not enough scientific evidence to support the claim that matcha can prevent diseases such as Alzheimer's and cancer. The idea that matcha helps with weight loss is also a pure myth. Only a calorie deficit leads to shedding pounds.
Furthermore, one should not be deceived when buying matcha. If the packaging of the matcha, for example, advertises it as an immune booster, the manufacturers have added extra vitamin C to the product. Only then is it legally permitted in Europe to label the matcha product as an immune booster. The pure powder is not sufficient for this designation.
The Long Road to Perfect Matcha
As early as the 12th century, a Buddhist monk imported the green powder from China to Japan. There, the preparation of the tea developed into a ritual art form, so that matcha, as we know it today, had already become a Japanese tea tradition by the 16th century.
But it's not just the ritual background that makes matcha special, but also the elaborate cultivation on tea fields in Japan. Matcha is made from the leaves of the Camellia sinensis Tea is harvested from the tea plant. The harvest is complex and time-consuming. The tea plants need a full five years to yield a bountiful harvest. Furthermore, the entire process must be well-planned. To achieve the typically bright green color and distinct flavor, the leaves must be shaded for several weeks before harvesting. After harvesting, the leaves are steamed, dried, de-stemmed, and ground in stone mills. However, often only small quantities of 30 to 40 grams per hour can be produced.
Why Matcha is getting more expensive
The elaborate process limits production volume, even though global demand is growing strongly and the hype around matcha is increasing. While the market value of global matcha production was just under 2.9 billion US dollars in 2023, growth to 4.7 billion US dollars is expected by 2028. This high demand leads to a supply shortage and puts pressure on Japanese tea farmers. Scarcity makes matcha a luxury good and drives up prices. Probably another reason why the tea is so coveted.
A matcha a day keeps the doctor away?
But is it really justified to pay an average of 6.50 Euros for this trendy product in a café? Ultimately, the hype around matcha will continue to grow and further creations will go viral on social media. Daily consumption is harmless and a healthier alternative to a cup of coffee. However, matcha is not a miracle cure and cannot guarantee unconditional health.
So, whether you want to spend 6.50 euros on an Iced Matcha Latte or invest 50 cents in an apple is ultimately up to you…
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