The Health Benefits of Matcha — Dr. Andrew Weil

Summary

In this insightful conversation, the speaker reflects on their personal journey with matcha, from its introduction to them in Japan in 1959 to their efforts in bringing high-quality matcha to the West in the 1980s. They explain the unique health benefits of matcha, including its high antioxidant content and calming amino acid, L-theanine, which moderates caffeine's effects. The speaker also delves into the cultivation process, where plants are shaded to enhance flavor and nutritional properties, and shares their commitment to quality sourcing through their own matcha company. A special discount for podcast listeners is also offered.

Takeaways

• 😀 The speaker's first encounter with matcha in 1959 during a traditional tea ceremony in Japan sparked a lifelong fascination with the tea.
• 😀 In the 1970s and 1980s, the speaker began introducing matcha to the U.S., long before it became popular, by importing it from Japan.
• 😀 Matcha is different from regular tea as it uses the whole leaf, meaning it contains more antioxidants and L-theanine, which is a calming amino acid.
• 😀 The speaker emphasizes the importance of storing and preparing matcha correctly to prevent oxidation, which can ruin its color, flavor, and overall quality.
• 😀 L-theanine in matcha modifies the effects of caffeine, making the stimulation smoother and less jittery compared to coffee.
• 😀 Coffee tends to cause a 'jangling' effect and a crash later, while matcha offers a more sustained, calming effect, with no withdrawal symptoms.
• 😀 The high levels of L-theanine in matcha come from a unique growing process: the plants are shaded for three weeks before harvest to boost the production of this amino acid and antioxidants.
• 😀 The shading process not only increases the levels of L-theanine and antioxidants but also results in matcha’s vibrant, phosphorescent green color.
• 😀 The speaker highlights the significance of matcha’s color as a sign of quality—high-quality matcha has an extraordinary green hue, unlike anything found in other teas.
• 😀 Matcha.com, the company the speaker founded, prides itself on offering high-quality matcha with a careful focus on sourcing, and provides a special discount for podcast listeners using the code 'tim'.

Q & A

Why did the speaker decide to dedicate their energy to matcha?

The speaker was introduced to matcha during a visit to Japan in 1959. After experiencing a traditional tea ceremony and tasting matcha, they were captivated by the color, the preparation process, and the flavor. This initial interest eventually led them to promote matcha in the U.S. starting in the 1980s.

What was the speaker’s initial experience with matcha?

The speaker's initial experience with matcha occurred when their host mother in Japan introduced them to a neighbor who was a tea ceremony practitioner. During the ceremony, the speaker was impressed by the color, the whisk, and the taste of matcha.

Why did the speaker start selling matcha in the U.S.?

The speaker wanted to make high-quality matcha accessible in the U.S. because they realized that many people had never tasted good matcha. They noticed that improperly prepared or stored matcha often turned bitter and lost its bright green color, so they aimed to provide high-quality matcha to change people's experience.

What challenges did the speaker face in bringing matcha to the U.S.?

The main challenge was that matcha was not widely known in the U.S. at the time, and people lacked access to high-quality matcha. Additionally, matcha oxidizes quickly if not stored and prepared properly, which can result in a bitter taste and loss of flavor.

What makes matcha unique compared to other types of tea?

Unlike other teas, matcha involves consuming the whole leaf, which means you get all the nutrients and antioxidants. It also has a higher concentration of L-theanine, a calming amino acid, which helps modify the effects of caffeine.

How does L-theanine affect the caffeine in matcha?

L-theanine helps to calm the jittery effects of caffeine, providing a more balanced and sustained energy boost. Unlike coffee, which can cause a crash after its stimulating effects wear off, matcha offers a smoother, less abrupt experience.

Why does matcha contain more L-theanine than other types of tea?

Matcha contains more L-theanine because the tea plants are shaded for about three weeks before harvest. This shading process reduces sunlight exposure, causing the plants to produce more L-theanine and antioxidants in response to the stress, which also results in larger, thinner leaves.

What is the significance of the shading process in matcha cultivation?

The shading process, which reduces sunlight exposure by 70-80%, encourages the plants to produce more L-theanine and antioxidants. It also leads to an increase in chlorophyll production, which gives matcha its bright green color.

What is the relationship between the shading process and matcha's bright green color?

The shading process increases chlorophyll production in the tea leaves, which accounts for matcha’s vibrant, phosphorescent green color. The higher chlorophyll content also contributes to the higher levels of antioxidants and L-theanine in matcha.

What makes the matcha sold by the speaker’s company stand out?

The speaker’s company focuses on high-quality sourcing of matcha, ensuring that the matcha is free from pesticides and other contaminants. They are particularly proud of acquiring the URL 'matcha.com' and offer listeners of their podcast a generous discount.