It’s safe to say that most of us are a little happier with our morning java or tea. (I mean, what else is going to power us through the worst traffic in America – yikes!) Though our morning caffeine decisions may differ, the health facts don’t lie, especially when it comes to coffee and Matcha.

 

Energy Boost

Why do we opt for a caffeine fix in the first place? For starters, the energy boost. To put it into perspective, on average, one cup of coffee boasts a whopping 95 mg of caffeine, while one cup of Matcha contains 68 mg. However, it isn’t the lack of caffeine in Matcha that allows for a steady boost of energy.

Matcha’s shade-grown process creates the amino acid, L-theanine. When L-theanine is combined with the natural caffeine found in tea, it metabolizes more slowly, releasing the caffeine over a longer period of time and providing a stable 3-6 hour long energy boost (versus coffee’s 1-2 hour long energy boost). Ultimately, when it comes to Matcha, there is no spike or crash like with coffee.

 

Nutrition

Both coffee and Matcha are amazing powerhouses of antioxidants and nutrients. In a single cup of coffee, vitamins like riboflavin, potassium, and magnesium (to name a few) hold a decent percentage of the recommended daily amount. Plus, thanks to recent research, coffee intake has been associated with lower risks of both heart failure and cirrhosis of the liver.

Since Matcha’s leaves are ground into a fine powder, drinkers are essentially consuming and receiving 100% of the benefits of the entire tea leaf – antioxidants, amino acids, vitamins, minerals, fiber, and more. (You would need to steep 10 cups of green tea to receive the same amount of antioxidants found in one serving of Matcha!) Not to mention, Matcha contains higher antioxidant levels on a per gram basis than any other known natural fruits or vegetables – 1,384 ORAC units, to be exact! (Think 15x the antioxidants available in wild blueberries.) All in all, opting for Matcha is an easy step toward great health, disease prevention, and an antioxidant-rich diet.

 

Flavor

The beauty of each beverage lies within its individually unique flavor profiles. Coffee stems from two main coffee plants – Arabica and Robusta. Based on the region of cultivation and processing methods, different types of varietals and roasts are produced. After preparation, the final result is often described as fragrant and slightly acidic, though it differs per roast type.

Like coffee, not all Matcha are the same. Since no formal regulations exist about specific Matcha blends, different grades of Matcha are available for consumers. (Yes, that inexpensive “ceremonial Matcha” might be low quality or even worse!) To ensure you have an enjoyable experience, check out our tips on how to tell the difference between a high quality and low quality Matcha. With a high quality whisked Matcha, the end product is a sweet, mild, and earthy traditional cup of hot tea.

At the end of the day, though both are great sources of energy and nutrients, it all comes down to preference – happy drinking!