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Good quality matcha has a spring pea color and a fresh, vegetal and umami (brothiness) flavor. There are several grades of matcha, which are determined by how much of the veins and stems of the leaves have been removed during processing. The main grades include Ceremonial, Daily, and Culinary/Cooking. Ceremonial matcha is the most refined and expensive and is usually reserved for special occasions where it is consumed in the traditional way. All veins and stems have been removed to yield a cup with natural sweetness and no bitterness. Daily grade matchas are for daily drinking and may include some veins and stems. This grade is sometimes referred to as Premium; however, some companies reserve Premium for a grade even higher than Ceremonial, so it is extremely important to understand how the matcha you are purchasing has been produced. This grade can be consumed traditionally or used in lattes or other matcha-based beverages, as it has a stronger taste and may contain some bitterness. The Culinary, or Cooking, grade matcha is the least refined and least expensive. It includes some veins and stems and this grade tends to be very strong. It is not to be consumed in the traditional way and is meant to be used solely as an ingredient in ice cream, cakes, cookies, smoothies, lattes, and other matcha-based foods and beverages. These main grades of matcha can be further categorized, with some categories being company specific. Price is always a good way to get a feel for the grade within a company's product line.
As a result of being shade-grown, the chemistry of matcha leaves are a little different from that of other teas and certain health benefits may be attirbuted to these changes. Some of these differences include: polyphenol levels decrease; caffeine content and chlorophyll increase; and amino acids, especially L-theanine, also increase. As a result, matcha delivers a stronger and smoother energy than other teas. The increase in theanine may result in increased mental clarity and focus and less stress and anxiety. Another benefit of drinking matcha is that the entire leaf is consumed, along with all of the nutrients and compounds contained within it. This provides a higher level of catechins that are consumed, of which EGCG (epigallocatechin gallate) is the most studied tea bioactive for its health-promoting benefits. Recent research has shown that all of the constituents within the tea leaf work together synergistically to provide the greatest benefits. Researchers found that the polyphenols in tea are more beneficial when taken with the fiber that is also present in the leaf, thereby providing greater blood sugar stability, antioxidant and anti-inflammatory benefits. I'm saving a deeper dive into tea's overall health benefits for a near-future newsletter, so stay tuned!
Regarding latte preparation and maximizing the benefits of matcha - the proteins in cow's milk will bind with some of the antioxidants in the tea thereby reducing their ability to be absorbed and reducing their benefits. This effect does not occur if using plant-based milk alternatives.
Those prone to kidney stones should consume matcha in moderation or not at all, depending on the severity of the condition. Tea leaves, like dark green leafy vegetables, contain high levels of oxalates. Since matcha requires the consumption of the entire leaf, all the oxalates are consumed; whereas not all oxalates get extracted during the infusion process used to prepare other leaf teas. Generally, matcha is used in small quantities; however, counting it as a serving of a dark green leafy vegetable would be a good strategy to incorporate it into a healthy lifestyle, while reducing potential kidney stone issues.
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