History of Matcha
Matcha is a traditional Japanese powdered green tea originating from China. It was brought to Japan by Zen monks in the 12th century, and became an important part of the tea ceremony (cha-no yu). Since then, it has been actively used both for meditation and as a drink for cheerfulness.
Matcha Latte is a more modern invention that appeared in the 2000s on the wave of popularity of "healthy" coffee alternatives. It is a mixture of matcha powder, hot water and milk (more often vegetable: almond, oatmeal, coconut, etc.).
✅ Useful properties of Matcha Latte
Antioxidants
Matcha contains a large number of catechins, especially EGCG, which help fight free radicals, slow down aging and reduce the risk of certain diseases.Cheerfulness without nervousness
Unlike coffee, caffeine from matcha is absorbed slowly due to the amino acid L-theanine. This gives a soft, long-lasting effect of cheerfulness and improves concentration.Improving metabolism
There is evidence that matcha can accelerate metabolism and burn fat.Immunity support
Due to the high content of vitamins A, C, E and minerals.Good for the skin
Antioxidants also help the skin look fresher and younger.
⚠️ Possible harm and contraindications
Caffeine content
Despite the "softness", the matcha still contains caffeine, and in large quantities can cause insomnia, anxiety, rapid heartbeat.Oxalates
A high content of oxalates can affect kidney function with regular and excessive use.Quality matters
Cheap or low-quality matcha may contain heavy metals or pesticides. It is better to choose an organic ceremonial variety.With additives
In the Matcha Latte cafe, they are often made with syrups and sugar - then the benefits are reduced due to the large amount of sugar.