Khaberni - The popularity of the "Matcha Latte" drink has increased in cafes around the world, with growing interest in matcha as a healthy alternative to coffee among many Western consumers.
Despite being classified as a type of green tea, matcha clearly differs from traditional green tea, both in terms of preparation and nutritional concentration.
This drink is prepared from young green tea leaves grown in the shade, which are ground into a very fine powder, then whisked with hot water before consumption, meaning that the consumer gets the whole leaf, not just its infusion, unlike traditional tea.
Professor Tim Spector tackled this topic in the ZOE podcast, joined by chef Andrew Kojima and ZOE co-founder Jonathan Wolf, where they discussed the key benefits of matcha compared to coffee, based on information from 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, not specifically matcha, due to its recent spread in Western countries.
He added that matcha is distinguished by a traditional production method that does not involve substantial industrial processing, helping to preserve its natural nutritional components, and noted that it contains notably concentrated nutrients.
On his part, Chef Andrew Kojima explained that matcha contains caffeine as well as the compound "L-theanine," which works to slow the absorption of caffeine, providing a feeling of energy with a degree of calm and focus at the same time, unlike coffee which may cause a quicker surge of energy.
Regarding health benefits, Spector referred to some studies that observed improvements in cognitive functions in elderly people who regularly consumed matcha, and 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.
In terms of nutritional value, he clarified that matcha contains higher amounts of fiber compared to coffee, in addition to containing proteins and plant compounds such as polyphenols and beneficial fatty acids, which are known for their roles as antioxidants that support body health.
He also pointed out that the compound "L-theanine" found in matcha may contribute to improving sleep quality for some people, with varying responses from individual to individual, noting that its stimulating effect remains moderate compared to coffee.
In the final comparison, Spector considered that coffee still has a stronger scientific base in terms of health evidence, but he described matcha as a good dietary option, especially for those who do not prefer coffee or wish to diversify their daily beverages.
He concluded by emphasizing that combining matcha and coffee in moderation might be a suitable choice, especially during different times of the day, such as consuming matcha in the evening to avoid the stimulating effect of coffee.
