The article by Prof. Renald Blundell and Emma Camilleri, published in The Malta Independent on 7 January 2024, delves into the growing global fascination with matcha — a finely milled powder made from specially cultivated green tea leaves.
Originating in Japan, matcha has long been a central part of traditional tea ceremonies and is celebrated today for its remarkable health benefits.
Unlike regular green tea, where leaves are steeped and removed, matcha involves consuming the entire leaf, offering a more concentrated dose of nutrients. The article emphasizes matcha’s rich antioxidant profile, particularly its high levels of catechins such as EGCG, known for their potential to fight cancer, boost heart health, and support metabolism. Matcha also contains L-theanine, an amino acid that encourages relaxation while maintaining alertness — balancing the stimulating effects of caffeine without the usual jitters.
The versatility of matcha in modern cuisine is another key theme. No longer limited to traditional tea ceremonies, matcha now features in a wide range of dishes, from lattes and smoothies to desserts and savoury recipes. Its vibrant green hue and distinct flavour have made it a favourite among chefs and food enthusiasts. However, the article notes that matcha quality varies, with ceremonial grade matcha — known for its bright colour, smooth texture, and subtle sweetness — considered the highest standard.
Blundell and Camilleri also describe the careful process of cultivating matcha. Tea plants are shaded before harvest to enhance chlorophyll and nutrient levels, after which the leaves are steamed, dried, and finely ground. This painstaking method contributes to matcha’s premium price, particularly for top-quality varieties.
Ultimately, the article presents matcha as a powerful combination of tradition, health, and culinary innovation. With its deep roots in Japanese culture and increasing global appeal, matcha is set to maintain its reputation as a true "green elixir" for both wellbeing and flavour.
