The popularity of the "matcha latte" has increased in cafes around the world, with growing interest in matcha as a healthy alternative to coffee among many consumers in the West.
Although classified as a type of green tea, matcha differs significantly from traditional green tea, both in terms of preparation method and nutritional concentration.
This beverage is prepared from young, shade-grown green tea leaves, which are ground into a very fine powder and then blended with hot water before consumption. This means the consumer gets the whole leaf, not just the infusion, as with traditional tea.
Professor Tim Spector addressed this topic on the ZOE podcast, with the participation of Chef Andrew Kojima and ZOE co-founder Jonathan Wolff, where they discussed the most prominent benefits of matcha and compared it to coffee, based on what was reported by Surrey Live.
Spector said that scientific research on matcha is still limited, explaining that most current conclusions are based on studies of green tea in general, and not matcha specifically, given its recent spread in Western countries.
He added that matcha is distinguished by a traditional production method that does not involve extensive industrial processing, which helps to preserve its natural nutritional components, noting that it contains remarkably concentrated nutrients.
Chef Andrew Kojima explained that matcha contains caffeine along with the compound L-theanine, which slows down the absorption of caffeine, giving a feeling of energy with a degree of calmness and focus at the same time, unlike coffee which may cause a faster surge of energy.
Regarding health benefits, Spector pointed to some studies that observed an improvement in cognitive functions among older adults who consumed matcha regularly, and also spoke about preliminary indications of its potential role in supporting general health, although there is no conclusive evidence in some aspects such as cancer prevention or weight loss.
Regarding nutritional value, he explained that matcha contains fiber levels that may exceed those of coffee, in addition to containing proteins and plant compounds such as polyphenols and beneficial fatty acids, which are known as antioxidants that support the body's health.
He also pointed out that the compound "L-theanine" found in matcha may contribute to improving sleep quality in some people, with varying responses from one individual to another, noting that its stimulating effect remains moderate compared to coffee.
In the final comparison, Spector saw that coffee still had a stronger scientific basis in terms of health evidence, but he described matcha as a good dietary option, especially for those who do not prefer coffee or want to diversify their daily drinks.
He concluded by emphasizing that combining matcha and coffee in moderation may be a suitable option, especially during different times of the day, such as consuming matcha in the evening to avoid the stimulating effect of coffee.
