HISTORY
Frappuccino was originally developed by Starbucks in 1995. This is a drink that combines cold milk, ice and various syrups or powders, which has become very popular all over the world. Matcha (Japanese powdered green tea) was added to the Starbucks range much later to provide customers with a drink with a unique taste and useful properties.
Matcha became popular due to its antioxidant properties and use in the Japanese tea ceremony. With the development of healthy eating trends and increasing interest in superfoods, matcha began to be actively used in various drinks, including frappuccino.
Useful sides
Antioxidants: Matcha is rich in antioxidants that help fight oxidative stress and strengthen the immune system.
Energy and concentration: Matcha contains caffeine, but its effect is softer than that of regular coffee. It helps to maintain cheerfulness and improve concentration.
Improving metabolism: Some studies show that matcha can speed up metabolism by promoting fat burning.
Useful vitamins and minerals: Matcha also contains B vitamins, vitamins C and E, as well as minerals such as magnesium and potassium.
Fewer calories: If you choose low-calorie options (for example, without sugar and with skimmed milk), frappuccino from matcha can be a less calorie drink compared to other dessert drinks.
Harmful sides
Sugar: Most matcha frappuccinos contain a lot of sugar, which can lead to an increase in the calorie content of the drink and an increased risk of diseases such as diabetes and obesity if consumed often.
Caffeine: Although caffeine in matcha is milder, it can still cause insomnia, nervousness or tachycardia, especially if you drink drinks with caffeine in large quantities.
Lactose and dairy products: If a person has lactose intolerance, milk ingredients can cause digestive disorders.
Potential allergy: In rare cases, people may be allergic to matcha components or other additives, such as flavors or syrups.