It seems to be getting greener. And no, I don’t mean because society has shifted suddenly toward clean energy use and fossil fuel reduction, or that California has emerged from its drought phase with rolling, grassy hills to prove for it. 

As many might be aware from Dulce’s day-to-day lines, matcha has taken the helm of the cafe scene, toppling “for-you” pages across social media platforms. From home set-ups with Smiskis adorning the walls to K-town cafe runs with eight-dollar drink fees piling up, matcha seems to be growing in popularity. 

The green tea powder, differentiated between its culinary and ceremonial grades and known for its clunky Starbucks aftertaste and wide range in color, is a polarizing topic. Are you a matcha person or a coffee person? Can you be both?

While there are many differences between the two popular beverages—one is green while the other is brown, for example—the main biochemical difference lies in the presence/absence of L-theanine, an amino acid commonly found in tea leaves. These amino acids, the building blocks to bigger molecules, have essential roles in synthesizing proteins, which in turn carry out activities essential for life: sustaining metabolism, maintaining homeostasis, and more. More specifically, L-theanine has known benefits of improving sleep quality, reducing stress, and boosting mental clarity.

Interestingly, when paired with epigallocatechin gallate (EGCG) and a complex molecule known as caffeine, L-theanine has an effect of increasing alertness and reducing drowsiness. On the other hand, when paired with substances such as gamma aminobutyric acid (GABA), a chemical messenger that inhibits signals from being sent between nerve cells, L-theanine can induce drowsiness. Where caffeine is a stimulant for neural activity, indicating an increase in neural chemicals associated with heightened alertness and energy, L-theanine is normally regarded as a depressant, having the opposite effect as described. 

Unlike coffee, matcha brings an alleged boost in energy that is sustained over a longer duration of time. What’s more, the beverage has less mg of caffeine per cup and does not result in the agitation and jitteriness thought to be side-effects of drinking coffee. This physiological response can be attributed to both the presence of L-theanine and catechins—a class of compounds called polyphenols—like EGCG. 

Matcha’s abundance of these polyphenols has led researchers to consider the substance to harbor antioxidant, and anticancer properties. In addition, matcha has been shown to reduce stress, lower weight gain, and improve the gut microbiome, as tea catechins can modulate the host’s intestinal microbiota. 

Across numerous studies, matcha has been deemed a substance with diverse health benefits to prove its worth. Yet whether it can be concluded that the powder is “better” than coffee—on a health or opinion level—is still highly contestable and must be contextualized in a broader discourse inclusive of other tea types. Thus, while its popularity may be skyrocketing, the green tea’s health impacts must still be researched. For the matter of preference, both matcha and coffee offer numerous benefits; it really is up to the consumer whether they choose to “turn green.”