By Vanessa Ascencao and Kira Jacobs
As its popularity has been steadily on the rise in recent years, matcha has decidedly shifted from a trend into the mainstream. Derived from the leaves of the Camellia sinensis plant, matcha is a type of green tea with origins in tea ceremonies in Japan. Today, matcha has expanded beyond traditional applications, finding its way into culinary and nutritional uses. To understand the specifics, we spoke with two experts well-versed in using it. Cape Town-based product development chef Kira Jacobs and functional nutritionist Vanessa Ascencao to learn what makes matcha so special, how it can be used, and what it can offer for body and mind.
While matcha and green tea both come from the same plant, matcha is cultivated differently. The plants are covered with bamboo mats for most of their growth cycle, which boosts chlorophyll production in the leaves, resulting in matcha’s vibrant green colour. “This means you consume the entirety of the tea leaf – all of the benefits of the whole plant are consumed,” says Vanessa. “The way it is grown, harvested and milled ensures delivery of all its valuable nutrient content from the whole plant.” In addition to the characteristic green, the tea powder boasts a unique history, taste, and a host of health benefits, making it a powerhouse ingredient in both the kitchen and wellness world.
Matcha’s broad health benefits include anti-inflammatory properties, which are shown to combat cellular damage and boost immunity and hormone balance. “These benefits stem from the rich supply of catechins, namely EGCG, regarded as the most powerful of polyphenols providing brain and body with strong anti-oxidant protection,” explains Vanessa. “One of the reasons I love matcha is that it contains L[1]theanine, an amino acid that supports relaxation and a sense of calm and yet enhances mental focus, so you get the benefits of caffeine without the jitters.”
From a flavour and ingredient point of view, matcha is just as impressive. “High[1]quality ceremonial grade matcha offers a balanced flavour profile of bright citrus acidity, grassy undertones, and a subtle bitterness,” explains Kira. “It’s a beautifully complex ingredient on its own, but it’s best used simply.” This delicate balance of flavours makes matcha a versatile ingredient, and Kira says that home cooks shouldn’t be scared to experiment with it. “In general, as long as you have a delicious base recipe, matcha can only be a beautiful vibrant addition, and the quantity needed is usually so small that it doesn’t make a significant difference to the composition of the recipe.” Kira says to maintain matcha’s vibrance she likes to use it in recipes that require minimal heat. “Instead of adding to a dish that requires cooking, I prefer to use it as a way of finishing a dish. For example, stirring it into sauces and dressings, or lightly dusting it over a dish just before serving.” Matcha also lends itself very well to creamy desserts, such as gelato or folded into double[1]thick yoghurt or whipped cream.
If you’re just starting out with matcha, Vannessa says even adding it to your morning smoothie is a good way to get comfortable using it. “I love to use the ceremonial powder in my morning smoothie as a functional food, and often I have it in the afternoon with organic raw milk and cinnamon; I love the ritual of making it.” The one thing to be aware of is the quality you buy. “When looking for matcha, you’ll most likely come across the term ‘ceremonial grade’. This essentially means it’s the highest grade of matcha, appropriate for use in traditional tea ceremonies,” adds Vanessa.
While matcha is a nutritious addition, both experts emphasise moderation and mindful consumption. “Matcha contains caffeine, so it’s best enjoyed in moderation, especially for those sensitive to stimulants,” Vanessa advises. Additionally, she recommends caution for individuals with specific health conditions, such as liver concerns, and suggests that pregnant or breastfeeding individuals consult their doctor about matcha consumption. Kira adds that how you store matcha is also very important. “Light, oxygen, and heat are enemies of matcha … ensure you store it well, try to add it as close to serving as possible, or use it as a finishing ingredient.”
Whatever your reasons, there’s no denying matcha deserves a spot in your daily routine. Whether it’s starting slow and adding it to your smoothie or going all in and creating experimental desserts, you’ll find a use for matcha that works for you, and the sooner you do, the sooner you’ll begin to reap the benefits.
