Write an article about Favoured the world over, the health benefits of a matcha latte depends on how the beverage is prepared and how much of it is consumed. (Envato Elements pic)
KUALA LUMPUR: It’s a guilty pleasure among foodies all over the world – matcha latte, the soft green-hued beverage made from finely ground Japanese green tea powder and combined with milk.
Its vibrant, photogenic presentation makes it a hit on social media, and its association with an active and “healthier” lifestyle makes it appear to be the preferred choice for many over coffee.
But just how beneficial is this beverage, whose base ingredient hails from the Land of the Rising Sun and is currently facing global shortages?
According to dietitian Nur Adilah Muhammadun Basar, the finely ground powder made from high-quality green-tea leaves may contain plenty of antioxidants, but its effects still depend on how the beverage is prepared and how much of it is consumed.
“Matcha is indeed rich in antioxidants compared to regular green tea, but when it’s made into a latte with sweetened milk, syrups and whipped cream, it reduces the health benefits.
“In fact, it could even encourage unhealthy eating habits and higher calorie intake,” she told Bernama.
Nur Adilah Muhammadun Basar.
She said a glass of latte without added sweeteners contains 90 to 200 calories depending on the type of milk used. Loaded with syrups and flavourings such as caramel drizzle, this can easily spike to about 400 calories – the equivalent of about 1.5 bowls of white rice.
As such, regular consumption could lead to health issues such as obesity, diabetes, heart problems and fatigue. These, of course, go against the very benefits matcha is supposed to offer, such as increased energy and mental focus, and support for the immune and metabolic systems.
Nur Adilah also pointed out that a cup of matcha latte is estimated to contain more than twice the caffeine content of regular green tea, reaching up to 70mg. This is still less than the 120mg of caffeine found in a serving of coffee.
Nevertheless, the combination of L-theanine and caffeine in matcha makes it a more suitable option for those who wish to stay focused without the jitters or post-caffeine crash associated with drinking coffee.
“The type of milk used in matcha lattes also plays a role. Cow’s milk, for instance, can interfere with the absorption of antioxidants, compared with plant-based milks like soy, oat or almond, which are more matcha-friendly,” Nur Adilah added.
Real, high-grade matcha has a unique identity – a subtle umami taste, slightly bitter but refreshing, with an earthy aroma. (Andrea Rhiannon Edmonds @ FMT Lifestyle)
Meanwhile, academic Hairi Jalis agrees that the use of sugary syrups and additional flavourings not only drowns out the benefits of matcha but can also ruin its authentic taste.
“Real, high-grade matcha has its own unique identity: a subtle umami taste, slightly bitter but refreshing, with a naturally earthy aroma.
“In Malaysia, however, our palates tend to favour sweetness, especially among those who are accustomed to drinks like teh tarik, frappés and boba desserts,” said the senior lecturer from UiTM’s department of gastronomy and culinary arts, .
He noted that oat milk goes well with matcha lattes owing to its natural sweetness and texture: it doesn’t overpower the taste of the green tea and makes it easier to create latte foam “art”, resulting in more visually appealing presentations.
Hairi added that the challenge in preparing the beverage lies in ensuring it is neither too bitter nor too flat, which depends on the quality of the matcha powder and proper mixing techniques.
“The ideal water temperature must be between 70°C and 80°C, and the milk should not be too hot to preserve its natural sweetness. It’s best to use a bamboo whisk, or chasen, to achieve a smooth mixture without clumps,” he concluded.
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Favoured the world over, the health benefits of a matcha latte depends on how the beverage is prepared and how much of it is consumed. (Envato Elements pic)
KUALA LUMPUR: It’s a guilty pleasure among foodies all over the world – matcha latte, the soft green-hued beverage made from finely ground Japanese green tea powder and combined with milk.
Its vibrant, photogenic presentation makes it a hit on social media, and its association with an active and “healthier” lifestyle makes it appear to be the preferred choice for many over coffee.
But just how beneficial is this beverage, whose base ingredient hails from the Land of the Rising Sun and is currently facing global shortages?
According to dietitian Nur Adilah Muhammadun Basar, the finely ground powder made from high-quality green-tea leaves may contain plenty of antioxidants, but its effects still depend on how the beverage is prepared and how much of it is consumed.
“Matcha is indeed rich in antioxidants compared to regular green tea, but when it’s made into a latte with sweetened milk, syrups and whipped cream, it reduces the health benefits.
“In fact, it could even encourage unhealthy eating habits and higher calorie intake,” she told Bernama.
Nur Adilah Muhammadun Basar.
She said a glass of latte without added sweeteners contains 90 to 200 calories depending on the type of milk used. Loaded with syrups and flavourings such as caramel drizzle, this can easily spike to about 400 calories – the equivalent of about 1.5 bowls of white rice.
As such, regular consumption could lead to health issues such as obesity, diabetes, heart problems and fatigue. These, of course, go against the very benefits matcha is supposed to offer, such as increased energy and mental focus, and support for the immune and metabolic systems.
Nur Adilah also pointed out that a cup of matcha latte is estimated to contain more than twice the caffeine content of regular green tea, reaching up to 70mg. This is still less than the 120mg of caffeine found in a serving of coffee.
Nevertheless, the combination of L-theanine and caffeine in matcha makes it a more suitable option for those who wish to stay focused without the jitters or post-caffeine crash associated with drinking coffee.
“The type of milk used in matcha lattes also plays a role. Cow’s milk, for instance, can interfere with the absorption of antioxidants, compared with plant-based milks like soy, oat or almond, which are more matcha-friendly,” Nur Adilah added.
Real, high-grade matcha has a unique identity – a subtle umami taste, slightly bitter but refreshing, with an earthy aroma. (Andrea Rhiannon Edmonds @ FMT Lifestyle)
Meanwhile, academic Hairi Jalis agrees that the use of sugary syrups and additional flavourings not only drowns out the benefits of matcha but can also ruin its authentic taste.
“Real, high-grade matcha has its own unique identity: a subtle umami taste, slightly bitter but refreshing, with a naturally earthy aroma.
“In Malaysia, however, our palates tend to favour sweetness, especially among those who are accustomed to drinks like teh tarik, frappés and boba desserts,” said the senior lecturer from UiTM’s department of gastronomy and culinary arts, .
He noted that oat milk goes well with matcha lattes owing to its natural sweetness and texture: it doesn’t overpower the taste of the green tea and makes it easier to create latte foam “art”, resulting in more visually appealing presentations.
Hairi added that the challenge in preparing the beverage lies in ensuring it is neither too bitter nor too flat, which depends on the quality of the matcha powder and proper mixing techniques.
“The ideal water temperature must be between 70°C and 80°C, and the milk should not be too hot to preserve its natural sweetness. It’s best to use a bamboo whisk, or chasen, to achieve a smooth mixture without clumps,” he concluded.
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