I sway gently in the spring breeze, my vibrant green surface alive with chlorophyll. It’s a warm April day in Uji, Kyoto, and the conditions are perfect.

If you haven’t already guessed, I am a matcha leaf. And this is my journey: from a shaded tea field to a powdered cultural icon.

A farmer approaches, her movements calm and focused. She hums a soft tune as she reaches towards me. Then, everything goes dark. But this is not the end of my story – it is just the beginning…

Cultivated in the shadows

About four weeks before I was plucked, my world dimmed – intentionally. Farmers shaded me from direct sunlight using bamboo screens, an ancient practice known as tana cultivation (1). Among this shaded world, photosynthesis slowed and carbohydrates grew scarce. In response, I redirected my nitrogen reserves into free amino acids, favouring the formation of compounds like theanine (2). The shade also awakened genes involved in amino acid transport and theanine biosynthesis, enhancing the pathways responsible for L-theanine production - an amino acid known to induce a state of calm alertness in humans (2). At the same time, the production of catechins, the source of my bitterness, gradually declined (2).

I don’t mean to brag, but the fact that I was chosen, among so many other leaves, meant that I was of exceptional quality.

My glow-up from leaf to powder

Shortly after harvest, I was gently steamed. This critical step deactivated polyphenol oxidase enzymes, stopping the process of oxidation before my leaves turned brown (3). From here, I was then air-dried, my veins and stems removed, and I was ground between granite millstones into an ultra-fine powder – matcha. My transformation into powder amplifies the capacity for the valuable L-theanine, catechins and chlorophyll to be ingested, enhancing my potential effects on the human body (4).

A mindful celebration of my life

I received the highest of honours: to be prepared in a traditional Japanese tea ceremony. In the 12^th century, Zen Buddhist monks first brought powdered green tea to Japan (5). They valued it as a tool for meditation, as much a spiritual discipline as a drink.

The tea master – or chadoka – prepares me with graceful precision. Every movement is intentional; each sip a meditation. The ceremony follows the teaching of ‘ichigo ichie’, a philosophy that refers to the attitude of putting one’s whole spirit into a bowl of tea, since each tea ceremony is a once-in-a-lifetime gathering (6).  My consumption increases alpha brain wave activity, a state associated with relaxed alertness, or focus without stress (7).

My travels to the West

I am one of the lucky ones. Elsewhere, leaves of a lower grade are processed with less care by hurried hands. They are shipped in bulk across continents, their bitterness masked with sugar and milk, where they are sold in Starbucks as ‘green tea lattes’ or in an array of matcha-flavoured sweets, far removed from my cultural roots.

In the West, I’ve become something else entirely. A token of wellness, luxury, even a lifestyle aesthetic. I have become a cultural symbol of Japan, while also gaining status as a ‘health food’ and a marker of social prestige – representing the so-called ‘clean lifestyle’, or even the ideals of the ‘performative male’. Anthropologists describe this phenomenon as cultural food colonialism: the commodification of a food or drink by another society, often without a full appreciation of its historical and cultural roots. I am now enjoyed throughout the world, yet my true value and original purpose are sometimes forgotten, consumed more as a passing trend than with the intention of mindful presence. Sometimes I am added to products by companies eager to capitalise on a fad.

My chemistry 

Science plays a big part in my newfound fame. Research has found that the L-theanine, epigallocatechin gallate (EGCG) and rutin contained within my leaves elicit a variety of physiological benefits.

L-theanine counteracts the stimulating effects of caffeine, giving drinkers a calmer ‘buzz’ and a more gradual release of energy compared to coffee. This unique combination of L-theanine and caffeine may enhance concentration and memory, while also alleviating stress (8). As a result, I am particularly appealing to those who embrace a ‘slow-living lifestyle’ or to individuals who become jittery from coffee due to overstimulation of the nervous system.

Another prominent compound found in my powder, EGCG is renowned for its ability to protect cells from damage, reduce inflammation, and support heart health, while also exhibiting anti-tumour properties. By neutralising harmful free radicals, EGCG further helps to reduce oxidative stress, which is associated with ageing and a range of chronic diseases (9).

I also contain a particularly high rutin content compared to other teas. This polyphenic compound is a potent antioxidant and, in combination with ascorbic acid (vitamin C), contributes to cardiovascular protection by strengthening blood vessels and improving circulation (10). In addition, rutin has demonstrated antidiabetic properties, helping to regulate blood sugar levels and improve metabolic function (10).

A hot commodity and a growing concern

As global demand for my vibrant green leaves continues to soar, tea plantations are expanding rapidly, sometimes at the expense of native ecosystems. My growth often comes with a cost: natural habitats are cleared to make way for me, leading to a loss of biodiversity. Farmers face increased pressure to cultivate larger harvests, striving to meet global demand while upholding sustainable practices. This so-called ‘matcha mania’ has even led to global shortages. Farmers can’t keep up, prices are climbing, and some companies have resorted to limiting purchases to stop people from stockpiling. My rise in popularity is exciting, but it raises an important question: how can we enjoy the benefits I bring while ensuring that my cultivation is ecologically responsible?

My future

I am torn - pulled in two different directions. On one hand, I swell with pride that my fellow matcha leaves and I are travelling across the globe, introducing more people to the calm, focused energy I can bring. I am pleased when coffee drinkers opt for me in search of a gentler buzz, or when someone slows down to whisk me into a beautiful frothy drink, savouring the ritual and satisfaction I was always meant to inspire. But my popularity is not without its complications. Can the old and the traditional truly coexist with the new? I watch, bewildered, as I am mixed with banana pudding, pistachio lattes, and other curious concoctions. Those consuming these drinks delight in their sweetness, but I wonder whether they can appreciate what makes me special under the layers of so many other products. 

I fear that my origins may be overshadowed by trends and novelty. I hope that my tradition is remembered, even as I am enjoyed in new ways around the world. Yet if you pause, every cup offers a quiet invitation. The next time you take a sip of my green goodness, take a deep breath. Let its warmth and aroma envelop you, and consider the long journey I’ve taken to reach your cup. From the shaded tea gardens where I was grown, to the careful whisking that releases my flavour, each sip embodies countless steps, immense human labour, and a story that spans cultures and continents. What seems like an everyday ritual holds so much more. In that stillness, remember how even small acts connect us to the world, to tradition, and to the delicate balance between old and new. 

References

1. Purvis L. Tencha: Why Shade-Growing is Essential to Matcha Green Tea. Mizuba Tea Co. September 26, 2017. https://mizubatea.com/blogs/news-1/it-can-only-be-tencha-why-shade-growing-is-essential-to-matcha

2. Chen X, Ye K, Xu Y, Zhao Y, Zhao D. Effect of Shading on the Morphological, Physiological, and Biochemical Characteristics as Well as the Transcriptome of Matcha Green Tea. International Journal of Molecular Sciences. 2022;23(22):14169. doi: 10.3390/ijms232214169

3. Wang J, Li Z. Effects of processing technology on tea quality analyzed using high-resolution mass spectrometry-based metabolomics. Food Chemistry. 2024;443:138548.  doi: 10.1016/j.foodchem.2024.138548

4. Devkota HP, Gaire BP, Hori K, Subedi L, Adhikari-Devkota A, Belwal T, et al. The science of matcha: Bioactive compounds, analytical techniques and biological properties. Trends in Food Science & Technology. 2021;118:735-43. doi: 10.1016/j.tifs.2021.10.021

5. McNamee GL. Matcha. Encyclopaedia Britannica. September 10, 2025. https://www.britannica.com/topic/matcha

6. Phenimax Legends of Japan. Ichigo Ichie: The Deeper Meaning Behind a Once-in-a-Lifetime Tea Gathering. Phenimax Legends of Japan; December 1, 2024. https://phenimax.com/sw/blogs/japanese-tea-article/onetime-onemeeting

7. Baba Y, Inagaki S, Nakagawa S, Kobayashi M, Kaneko T, Takihara T. Effects of Daily Matcha and Caffeine Intake on Mild Acute Psychological Stress-Related Cognitive Function in Middle-Aged and Older Adults: A Randomized Placebo-Controlled Study. Nutrients. 2021;13(5). doi: 10.3390/nu13051700

8. Mancini E, Beglinger C, Drewe J, Zanchi D, Lang UE, Borgwardt S. Green tea effects on cognition, mood and human brain function: A systematic review. Phytomedicine. 2017;34:26-37. doi: 10.3390/foods9040483

9. Capasso L, De Masi L, Sirignano C, Maresca V, Basile A, Nebbioso A, et al. Epigallocatechin Gallate (EGCG): Pharmacological Properties, Biological Activities and Therapeutic Potential. Molecules. 2025;30(3):654. doi: 10.3390/molecules30030654

10. Kochman J, Jakubczyk K, Antoniewicz J, Mruk H, Janda K. Health Benefits and Chemical Composition of Matcha Green Tea: A Review. Molecules. 2021;26(1):85. doi: 10.3390/molecules26010085