By: Nika Bigelow

After drinking your morning coffee, have you ever felt anxious or undergone an energy crash midway through your day? For those who have experienced the unfavorable side effects of their morning cup of joe, an easy switch could fix the issue: matcha.

Matcha is a finely ground powder of green tea leaves and was first used during the Tang Dynasty in China (around 600-800 CE). At the time, tea leaves were condensed into bricks, roasted, crushed, and added to hot water to make tea. About 300 years later, during the Song Dynasty, the method of using steam-dried tea leaves and whipping the tea powder with hot water was popularized.

Zen Buddhism and this method of preparing powdered green tea were brought to Japan by 1200. Matcha became a fixture of Zen Buddhist monasteries; the tea soon dissipated from China and continued its evolution in Japan. In the modern day, matcha is consumed worldwide, whisked into hot water for a traditional matcha or added to milk for a matcha latte (Britannica).

It is easy to be drawn in by the vibrant color, but the appeal of matcha extends past its striking appearance. Coffee can provide a near-instantaneous energy kick. According to the New York Times, the body quickly absorbs the caffeine and results in peak concentration in the bloodstream within 15 minutes. On the other hand, matcha contains half as much caffeine as coffee and also has L-theanine, an amino acid that can reduce stress, increase alertness, and allows our bodies to gradually absorb the caffeine in matcha. These factors result in a sustained 3-6 hour period of energy without the jitters that may come with coffee. Michelle Wang ’25 explains “I like matcha because it has the perfect balance of milk and tea flavors.” Another ’25 student states “I prefer matcha to coffee because… it doesn’t give me caffeine-induced headaches.” Matcha is accessible in grocery stores, coffee shops, and on Amazon – so next time you have a third period test, try opting for matcha instead of coffee!