How much matcha is too much? And who should not be drinking it?

Twenty-four-year-old Egyptian expat Shahenda Elsayed wasn’t impressed with her first sip of matcha, which has been touted as green gold for some time.

“I felt like I was drinking blended up seaweed,” she laughs. “But I came to know how to distinguish between high quality (better known as ceremonial grade) and low quality matcha, and now I love it!” (Experts agree that the quality of the powder makes a huge difference in taste, texture, and health benefits.)

Matcha is a fine powder made from green tea leaves from the Camellia sinensis plant. It’s grown in the shade before being harvested, steamed, dried, and ground up. The lack of direct sunlight allows the plant to develop extra chloroplasts – cells that transform light into chemical energy. The result is a bright and earthy collection of powdered tea leaves, rich in anti-oxidants.

Surprisingly, while Japan has used and is famed for the green drink, its roots lie in China; it can be traced back all the way to the Tang Dynasty (7th-10th centuries). A monk is credited with introducing the product to Japan where over the years it got its own ceremony, one that called for calm and concentration.

For the ceremony, the tea was powdered, whisked in a deep bowl with a bamboo brush, and the resulting frothy water was sipped.

The name itself comes from the Nipponese words matsu, which is ‘to rub, to daub, to paint’, explains Britannica, and cha, which translates to tea.

“When I was 20, I was in Japan for an exchange programme,” recalls Dubai-based Filipino-Chinese expat Shanna Uy. “I couldn’t understand what all the fuss was about. I stayed away from it for years.”

It was time that changed things, adds the reformed matcha drinker. “When I returned to Tokyo at 28, my friends convinced me to give it another shot, and surprisingly, I actually enjoyed it this time. It felt smooth, earthy, and somehow calming, and I finally got what people meant when they said it was comforting. Since then, it’s become my go-to drink.”

As it has for many people. Matcha has been slowly but steadily making its way into health clubs and cafes, becoming a more mainstream drink. Now with the rise of a social media-wielding, health conscious Generation Z and the far-flung reach of mediums such as TikTok, the quiet beverage has gained fans across the world. So much so, that people have begun to experiment, using it as an ingredient in everything from ice cream and cake to pancakes. “I think Kitkat matcha is the best chocolate,” says Brazilian expat Aline de Albuquerque Pereira.

Elisha Dsouza, too, is a fan. The 26-year-old Indian says: “I love matcha and all the creative concoctions the F&B industry keeps innovating with it.”

As with all superfoods, the benefits must be compared to known alternatives, in this case tea and coffee. And according to one expert, matcha wins the race to healthiest drink. Dr Shamsheer Kote, Medcare Al Safa, explains: “Matcha provides a more sustained and gradual energy boost compared to coffee, which often gives a sudden rush followed by a crash.” Its other advantages are:

• It also contains antioxidants, which tea or coffee may not provide in the same concentrated form.

• It is often consumed with plant-based milk like coconut or almond milk, making it suitable for those with lactose intolerance.

Pereira finds the drink soothing. “I like it because it offers a focused, calm energy unlike the jitters that come with coffee; and since I am naturally energetic, the calmness rituals really come in handy,” she explains.

Raghda Adi, Clinical Dietician and Nutritionist, Medcare Hospital Sharjah, calls for a caffene check. “Matcha is a finely ground powder made from green tea leaves, which means it contains a concentrated amount of caffeine and bioactive compounds. One cup of matcha can contain up to three times more caffeine than a regular cup of green tea.

"For individuals who are sensitive to caffeine, this can lead to side effects such as increased heart rate, anxiety, irritability, and sleep disturbances. Over time, excessive caffeine consumption can also contribute to dehydration and may interfere with certain medications or medical conditions such as high blood pressure or arrhythmia.”

One cup of matcha has about 70mg of caffeine, compared with 140mg in coffee. It is, however, more caffeine than you’ll find in other types of green tea, which contains between 30mg and 50mg.

“Two cups a day provides the antioxidants and other benefits without causing harm,” says Dr Kote.

The levels of caffeine also impact how it’s metabolised by the body. “Women, particularly during pregnancy or while taking oral contraceptives, may metabolise caffeine more slowly, which can make them a little more sensitive to its effects,” explains Dr Celia Antony, General Practitioner, Aster Clinic, Sharjah.

She adds that it may also slightly reduce iron absorption from plant-based foods. “From a safety perspective women with higher iron needs or those who are pregnant should monitor matcha intake to avoid potential nutrient absorption issues and heightened caffeine sensitivity,” she says.

This responsiveness to caffeine is also something people on psychotropic medications such as antidepressants or anti-anxiety pills should bear in mind. “Matcha contains both caffeine and L-theanine, two naturally occurring compounds that gently influence the nervous system. L-theanine promotes calmness and focus, while caffeine enhances alertness and energy,” says Dr Antony.

For most people, the after-effects are a calm wakefulness. However, she warns, “Anyone on prescription medication should check with their doctor to ensure that matcha fits comfortably within their treatment plan. As even natural compounds can interact with prescription drugs, personalised advice ensures safe and effective use.”

Dr Kote adds: “If you are on certain medications such as for hypertension, statins or anticoagulants it’s better to space matcha consumption by about two hours from your medication to avoid any interaction.”

Dsouza, who has loved matcha from first sip, says: “The first time I drank matcha, I found it to be such an interesting drink compared to other milk-based ones that are usually sweet.”

Twenty-four-year-old Indian Akshara Thomas finds comparisons between her green drink and coffee annoying. “I never understood why people compare matcha to coffee - they’re two completely different drinks. Trends don’t define taste - they just give people a reason to try something new. Taste is subjective; just because you don’t like it doesn’t mean it’s bad. I’ve tried matcha from places that made it horribly, but that doesn’t change how much I love it - it just means that I’m just never going to order matcha from that place ever again. Simple. At the end of the day, everyone’s got their drink - mine just happens to be green.”

Matcha is no longer just for eating or drinking – it is slowly slipping into the space of beauty and healthcare. “Matcha can be a wonderful natural ingredient for skin and hair care when used correctly. The antioxidant effect is at least 10 times more than the normal green teas,” says Dr Mathew Thomas, Specialist Dermatology and Cosmetology at Aster Clinic in Sharjah.

“It gives a deep cleansing and hydrating effect to the skin and hair. Its rich antioxidant content helps protect against environmental stress, while its gentle anti-inflammatory properties can calm redness and irritation.”

He suggests using a face mask that combines a small amount of matcha powder with soothing ingredients such as yoghurt, honey, or aloe vera. “It can also be added to hair masks with nourishing oils to support scalp health and shine. While these treatments can enhance the glow and vitality of skin and hair, they should complement—rather than replace—regular skincare and sun protection,” he adds, along with a warning.

He says: “Always patch test first. Anyone with sensitive skin or specific conditions should check with a dermatologist before trying new skincare products.”