Magnificent Matcha: 7 Health Benefits

More than a healthy cup of tea, matcha is abundant in antioxidants and used in products from facial masks to ice cream.

The thin matcha (or usucha) is light and fragrant with a springlike green grassy quality. Benjamin Chasteen/Epoch Times

Matcha has a long and distinguished history and is considered unique in the world of tea. Aside from its significance as part of the traditional Japanese tea ceremony, it’s distinct because the leaves are ground into a fine powder and consumed in their entirety.

The way matcha is grown and harvested also is unique. Only the young leaves from the tea plant (Camellia sinensis) are used, and plants are shaded for about a month before harvesting to improve their flavor and color and to increase the content of bioactive compounds such as theanine, caffeine, chlorophyll, and various catechins. The young leaves are then ground with a stone mill to produce the fine green powder we know as matcha.

Cognitive Benefits

Matcha’s catechins—powerful antioxidants responsible for many of its health benefits—can prevent and treat many chronic diseases, research suggests. A growing number of studies find that green tea can boost cognition, improve memory and focus, elevate mood, and even protect the brain against neurodegenerative disorders such as Alzheimer’s and Parkinson’s.