Blue Matcha: What It Is and Whether You Should Drink It

Does this dreamy powder offer the same health benefits as green matcha?

Blue matcha has emerged as a captivating trend, gracing teacups, juice glasses, and smoothie bowls with an enchanting allure reminiscent of mystical mermaid realms. The vibrant and ethereal aesthetics of these beverages not only satisfy visual senses but also trigger curiosity about the essence of blue matcha itself. The intriguing question arises: What truly defines blue matcha, and does it boast comparable health benefits to its well-known green matcha counterpart?

In delving into the captivating world of blue matcha, it’s imperative to first comprehend the foundations of traditional matcha. Traditional matcha finds its origin in the Camellia sinensis plant, the very source of a plethora of caffeinated teas. While conventional green tea is created by steeping leaves in hot water before their subsequent removal, matcha undergoes a distinctive process. The leaves undergo meticulous grinding, culminating in the creation of a splendid emerald powder, which is then harmoniously blended with other components.

Central to the uniqueness of matcha lies in its unconventional cultivation methodology. Tea plants are cultivated under the shelter of shade, resulting in elevated levels of chlorophyll within the leaves. This infusion of chlorophyll not only imparts a vibrant green hue but also enhances the nutritional potency, as elucidated in a 2021 article in Frontiers of Plant Science.

Steeped in the history of Japanese tea ceremonies, matcha’s popularity has transcended borders, finding its place in the hearts of enthusiasts across the United States and beyond. Its widespread acclaim can be attributed in large part to the diverse array of health-enhancing compounds it encapsulates. Among these constituents, the spotlight shines on antioxidants, a category of compounds known as catechins, explored in a 2021 Molecules review examining matcha’s health benefits. Antioxidants bring forth a host of health advantages, spanning from metabolic optimization and blood sugar regulation to blood pressure moderation, as well as safeguarding against cancer and cardiovascular afflictions.

Yet, the mystique of blue matcha unfolds with a twist that sets it apart from its verdant counterpart. Contrary to the perception of blue matcha as a chromatic variation of traditional green matcha, it emerges as an entity in its own right. This uniqueness stems from its source: the butterfly pea plant. Originating from Asia, this plant bestows its blooms, which, upon drying and grinding, metamorphose into the captivating blue matcha powder. A 2019 Plant Metabolism and Chemodiversity article underscores its historical role as a natural food coloring agent.

In the context of potential benefits, blue matcha embarks on a distinct trajectory, diverging from the attributes associated with its green sibling. As aptly articulated by Cynthia Sass, a respected registered dietitian nutritionist, blue matcha does not mirror the caffeine and L-theanine content of traditional matcha. Furthermore, available evidence regarding its antioxidant content remains limited. However, this divergence doesn’t overshadow blue matcha’s unique merits. A 2019 study featured in Biology uncovered that extracts derived from the butterfly pea plant exhibited the capacity to modulate the body’s response to high-fat meals. Notably, this study involved a modest participant pool of 16 individuals classified as overweight or obese.

In essence, while the name “blue matcha” might evoke parallels to its green counterpart, their essence and attributes diverge significantly. Green matcha, sourced from the Camellia sinensis plant, embodies a symphony of health-enriching elements, including antioxidants, caffeine, and L-theanine. On the other hand, blue matcha, rooted in the butterfly pea plant, stands as a distinct entity. While it may not replicate the multifaceted health benefits of its green counterpart, embracing the charm of blue matcha offers an avenue for exploration. While its health-bestowing attributes might not mirror those of green matcha, the realm of experimentation remains open, inviting the creation of aesthetically pleasing beverages and confections that echo the allure of its aquatic-inspired hues.

In conclusion, the phenomenon of blue matcha has added a new dimension to the world of beverages, captivating not only the taste buds but also the visual and even emotional senses. Its association with mermaid aesthetics invokes a sense of fantasy and enchantment. While its vibrant color and exotic appeal have garnered attention, the core question that arises is whether blue matcha aligns with the health benefits that have made green matcha a sought-after elixir. By delving into the world of traditional matcha and contrasting it with the captivating blue matcha, a deeper understanding emerges of their origins, compositions, and potential advantages.

Traditional matcha, derived from the Camellia sinensis plant, takes a unique path from tea leaves to a fine powder, intertwined with the nuances of Japanese tea ceremonies. Its growth under shaded conditions and rich chlorophyll content contribute not only to its vivid green hue but also to its nutrient density. This, coupled with a profusion of antioxidants known as catechins, has cemented matcha’s reputation as a health-enhancing elixir. The benefits span from metabolic boosts and blood sugar regulation to mitigating blood pressure and shielding against cancer and cardiovascular ailments.

However, the entrancing allure of blue matcha pivots on a different axis. It distinguishes itself from its green counterpart not just in color but also in origin. Rather than emanating from the Camellia sinensis plant, blue matcha finds its source in the butterfly pea plant, indigenous to Asia. The transformation of its blooms into a captivating blue powder through drying and grinding has historical roots in food coloring applications.

Blue matcha’s unique attributes take center stage as its properties differ substantially from those of green matcha. While green matcha boasts caffeine, L-theanine, and a range of antioxidants, blue matcha charts its own path. Cynthia Sass, a renowned dietitian nutritionist, elucidates that blue matcha is not a mere chromatic variant of green matcha. Its composition stems from the butterfly pea plant, and evidence is lacking to substantiate its caffeine, L-theanine, or antioxidant content.

Despite this distinction, blue matcha has its own potential benefits to offer. Research from 2019, featured in Biology, indicates that butterfly pea extract might modulate the body’s response to high-fat meals. The study’s focus on overweight or obese participants adds a specific dimension to the potential implications of blue matcha consumption.

In essence, the name “blue matcha” may evoke a connection with its green counterpart, yet their composition and attributes unveil significant differences. Green matcha, a product of the Camellia sinensis plant, encapsulates a symphony of health-boosting elements, including antioxidants, caffeine, and L-theanine. In contrast, blue matcha, originating from the butterfly pea plant, emerges as a distinctive entity. While it might not replicate the multifaceted health benefits of green matcha, the allure of blue matcha beckons exploration. Although its health-bestowing attributes may differ from those of green matcha, the world of experimentation beckons, inviting the creation of visually captivating beverages and confections that reflect the charm of its aquatic-inspired hues.

To embark on a journey of blue matcha experimentation is to step into a realm where color meets health potential, where tradition intertwines with innovation. The tantalizing prospect of vibrant blue beverages and culinary creations opens doors to not only a feast for the eyes but also potential benefits for the body. As blue matcha’s popularity continues to rise, its unique characteristics and possible advantages cast a spotlight on the diversity within the