Matcha powder

Matcha is whole green tea reduced to powder — unlike classic steeped leaves, which only release a fraction of their active compounds, matcha means you consume the entire leaf. You therefore absorb 3 to 10 times more L-theanine, catechins (EGCG) and chlorophyll than with an ordinary steeped green tea. The EGCG (epigallocatechin gallate) content, the powerful antioxidant of green tea, is up to 137 times higher in matcha versus standard steeped green tea. It is this concentration that justifies its status as an anti-ageing superfood.

This is a fundamental distinction for quality. Ceremonial grade (shading the tea plants 3 to 4 weeks before harvest, first picking of young leaves, stone-ground on granite millstones) produces a matcha with an intense bright green colour, a smooth umami taste with no bitterness. Culinary grade is more economical but more bitter and less well-dosed in L-theanine. Check the Kiki Health packaging for the grade, the origin (Uji, Nishio or Kyushu in Japan for the finest terroirs) and the vivid colour.

This is the unique combination that has made matcha famous. L-theanine is an amino acid that crosses the blood-brain barrier and induces alpha brain waves — a state of relaxed alertness without drowsiness. By combining with the caffeine in matcha (approximately 35 mg per serving, versus 80–100 mg in a coffee), it moderates the stimulating effect and eliminates the stress spikes and energy crashes that follow coffee. The result: long-lasting, clean energy without anxiety or palpitations. This is what Zen Buddhist monks have used for centuries to meditate.

The standard dose is 1 to 2 g (approximately ½ to 1 teaspoon) per serving, 1 to 2 times per day. Do not exceed 3 g per day to avoid excess caffeine (approximately 100 mg beyond this). Sift the powder to avoid lumps. Whisk with hot water (maximum 70–80°C — not boiling; excessive heat destroys L-theanine and catechins) using a matcha chasen whisk or a small electric frother. For a matcha latte, add frothed warm plant milk. Consume in the morning or before the afternoon to avoid disturbing sleep.

Ceremonial-grade matcha displays one of the highest ORAC (Oxygen Radical Absorbance Capacity) scores of all known foods — approximately 1,384 ORAC units per gram, 13 times more than blueberries (around 100 ORAC/g) and 125 times more than ordinary green tea. The EGCG in matcha is 25 to 100 times more potent than combined vitamins C and E as an antioxidant. These antioxidants neutralise free radicals involved in cellular ageing and chronic inflammation.

Studies show that the caffeine + L-theanine synergy significantly improves cognitive performance: working memory, reaction time and sustained attention. A study published in Nutritional Neuroscience (2017) demonstrated that the combination of 100 mg L-theanine + 50 mg caffeine (typical ratios in matcha) improved accuracy and speed in complex cognitive tasks versus placebo. Nootropic enthusiasts regard matcha as one of the rare natural nootropics with an excellent benefit-to-risk ratio.

Matcha contains caffeine — not recommended for people sensitive to caffeine, or those suffering from anxiety, cardiac arrhythmias, uncontrolled hypertension or insomnia. Pregnant or breastfeeding women should limit total caffeine intake to 200 mg/day (one serving of matcha represents approximately 35 mg). Matcha contains vitamin K which may interfere with anticoagulants (warfarin) — consult your doctor. Matcha contains tannins that can reduce the absorption of non-haem iron — take it away from iron-rich meals.

SuperKure is the official distributor of Kiki Health in France. Order at superkure.fr with 24–48h delivery from our French warehouse. No customs fees, free delivery from €60. For a complete morning wellness and cognition ritual, pair Kiki Health Matcha with Kiki Health adaptogenic mushrooms (Lion's Mane for cognition, Cordyceps for energy), available on superkure.fr.