Nutritionist Reveals Truth Behind Matcha Health Trend and Its Modern Variants

Matcha, a powdered green tea originating from 12th-century Japanese Buddhist tea ceremonies, has recently surged in popularity in Israel, often seen as a healthful beverage. Traditionally, matcha is made by shading tea leaves before harvest to increase chlorophyll and amino acids, then grinding them into a fine powder. When prepared with hot water, it delivers the entire leaf's nutrients, including high levels of antioxidants like EGCG, which have anti-inflammatory properties.

The drink also contains a unique combination of caffeine and L-Theanine, an amino acid that promotes calm, focused energy and may improve concentration and memory. Some small studies suggest benefits for cognitive function and sleep quality, especially in older adults with mild cognitive decline. However, there is no strong scientific evidence that matcha prevents cancer, protects the heart, cures chronic diseases, or is superior to regular green tea. Weight loss claims are also unsubstantiated.

Modern matcha beverages, especially popular lattes served in cafes, differ significantly from traditional matcha. These often contain minimal amounts of matcha powder, diluted with large quantities of milk or milk substitutes high in starches and oils, and are frequently sweetened with 4 to 8 teaspoons of sugar. This high sugar content negates potential metabolic benefits and can cause blood sugar spikes, effectively turning the drink into a dessert rather than a health tonic.

Clinical dietitian Adi Bezalel from Clalit Health Services in Jerusalem advises that consuming one to two cups of traditional matcha daily is generally safe for most people, but the caffeine content is comparable to a small cup of coffee, which may be a concern for children or caffeine-sensitive individuals. The health benefits depend on consuming sufficient quantities of high-quality matcha powder without excessive additives. In contrast, the trendy green-colored drinks widely consumed today often provide little real nutritional value and function more as a marketing phenomenon than a genuine superfood.

In summary, authentic matcha prepared properly offers real antioxidant and cognitive benefits, but many commercial versions popular in Israel are diluted, sweetened, and far less beneficial than perceived.