KUALA LUMPUR: Matcha, a powdered Japanese green tea that once dominated the beverage scene, particularly at trendy cafes, before making its way to roadside stalls, is now gaining wider popularity in the culinary industry.
No longer confined to lattes, fancy drinks and desserts, matcha is increasingly being incorporated into a variety of savoury dishes, including nasi lemak, burgers and even fried catfish.
While such combinations may sound unusual, they have found their own following, with some consumers embracing the notion that 'the greener, the healthier'.
But does this growing trend of matcha-infused dishes represent creative culinary innovation and a healthier way of eating, or is it simply a marketing strategy to attract attention and gain popularity on social media?
Innovation or health eating?
Senior lecturer at the Department of Science and Mathematics, Universiti Tun Hussein Onn Malaysia, Dr Adnin Afifi Nawi, views the current phenomenon primarily as a form of culinary creativity aimed at attracting customers.
He said that although matcha has antioxidant properties, various factors must be considered before labelling matcha-containing dishes as 'healthy' options.
"If a food item goes viral because of its attractive colour or unique taste, there is nothing wrong with giving it a try. However, we should not immediately conclude that it is healthy simply because it contains matcha," he told Bernama.
Noting that consumer preferences have evolved, he said uniqueness and visual appeal, particularly when shared on social media, had become priorities among young people.
"In the past, we chose food based on taste and quality, but purchasing behaviour has changed. Today, being 'unique' and 'beautiful' enough to post on TikTok or Instagram has become a priority. In the digital economy, consumer attention is a goldmine.
"The more unusual or extraordinary a dish is, the greater its potential to be shared and go viral.
"Matcha's vibrant green colour makes it highly photogenic. If a food picture or video manages to captivate netizens within the first three seconds, the dish is likely to become highly sought after," he said.
He added that international media had reported the growing global popularity of matcha, with demand for the ingredient outstripping supply.
"Reports by the South China Morning Post have also revealed that some traditional producers in Japan are struggling to meet surging global demand, fuelled by the influence of social media," he said.
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Understanding matcha
Explaining the health benefits of matcha from a scientific perspective, Professor Dr Norsham Juliana Nordin, an expert in chronophysiology and chrononutrition at the Faculty of Medicine and Health Sciences, Universiti Sains Islam Malaysia, said matcha is a powdered green tea derived from the Camellia sinensis plant and contains catechins, which are potent antioxidants.
Consuming foods containing catechins may help reduce inflammation in the body, boost metabolism, support weight management, and promote heart and blood vessel health. Matcha also has natural antibacterial and antiviral properties.
However, the nutrition expert stressed that the health value of a dish cannot be determined solely by the presence of a single ingredient considered beneficial.
Instead, she said, a balanced approach to healthy eating requires consideration of the overall composition of a meal, including portion size, preparation methods, frequency of consumption and timing.
"Matcha does have a sound nutritional basis because it contains polyphenols, particularly catechins such as epigallocatechin gallate (EGCG), as well as L-theanine and caffeine. Its use is therefore not merely a gimmick.
"However, when matcha is added to nasi lemak, burgers, noodles, traditional cakes or desserts, we cannot automatically assume that the entire dish has become a 'health food'.
"The nutritional value is still determined by the overall dish. If only a small amount of matcha is added while the food remains high in calories, sugar, saturated fat or sodium, the overall nutritional impact does not change dramatically," she told Bernama.
Matcha nasi lemak and fried catfish
On viral food creations such as matcha nasi lemak and matcha-marinated fried catfish, Norsham Juliana said matcha had strong sensory appeal, with its green colour, umami flavour and slight bitterness lending dishes a premium image.
However, adding the ingredient to nasi lemak or fried catfish does not necessarily make either dish healthier.
"For nasi lemak, the calorie, fat and sodium content, as well as portion size, still depend on the amount of coconut milk, sambal, anchovies and oil used, and how much is consumed. Adding matcha to the rice may contribute some polyphenols and introduce a variation in flavour and colour, but it does not 'neutralise' the coconut milk, salt or excess calories.
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"A more meaningful way to make nasi lemak more balanced is to control portion size and the amount of coconut milk, oil and sodium used, while adding vegetables or cucumber. Choosing healthier cooking methods for the accompanying dishes would also help. Matcha can then be included as a creative addition.
"In other words, matcha may add value, but it is not a licence to disregard the nutritional composition of the entire meal," she said.
The same applies to catfish prepared using matcha as a marinade.
She said matcha could contribute phenolic compounds, flavour and colour to the fish, but clinical evidence remained insufficient to claim that matcha-marinated catfish offered greater health benefits than conventionally prepared catfish.
"The greater difference to health usually comes from how the fish is cooked. Catfish marinated in matcha but deep-fried in large amounts of oil is still affected by the quantity of oil used, frying temperature, portion size and accompanying sauces.
"By contrast, grilled, baked or roasted fish prepared with controlled amounts of oil and salt generally has a better nutritional profile," she explained.
At the same time, Norsham Juliana cautioned that exposing matcha to excessively high temperatures could reduce some of its beneficial properties.
"Catechins are not immune to heat. A study on matcha-enriched biscuits found that baking reduced the total catechin content by about 19 per cent compared with the dough. A bread study, meanwhile, showed that a substantial proportion of certain catechins could be retained after baking, although EGCG and epigallocatechin (EGC) were more susceptible to degradation than some other catechins," she said.
"More precisely, cooking can reduce or alter some of matcha's bioactive compounds, but it does not necessarily eliminate all of them. The higher the temperature and the longer the exposure, the greater the likelihood of changes occurring," she added.
The risks of too much matcha
While enjoying matcha-infused dishes, consumers should also be aware of the potential risks associated with excessive consumption of foods containing the ingredient.
"Many people assume that 'this cake contains matcha, so it must be healthier', or that 'this drink is green, so I can drink it frequently'. Another common mistake is overlooking the quantity consumed.
"In reality, the benefits and risks depend on the dose. A small serving is not the same as drinking several strong matcha beverages a day in addition to eating matcha desserts," Norsham Juliana explained.
Citing the European Food Safety Authority, she said consuming 800 milligrammes or more of EGCG daily through food supplements had been associated with increased liver enzyme levels.
"High doses or the use of highly concentrated green tea extracts should not be regarded in the same way as ordinary food consumption. Safety assessments indicate that liver injury is rare, but particular attention is given to supplements or concentrated extracts containing high doses of EGCG, especially when taken as a large single dose," she stressed.
She also advised consumers to consider matcha's caffeine content and the timing of consumption, particularly if they were sensitive to caffeine.
"A third common mistake is overlooking timing. From the perspective of chrononutrition and chronophysiology, both what we consume and when we consume it matter. Drinking matcha in the morning has different implications for sleep compared with consuming a caffeinated matcha beverage late at night," she said.
She added that excessive matcha consumption could cause caffeine-sensitive individuals to experience headaches, palpitations, restlessness and difficulty sleeping.
"There is nothing wrong with enjoying matcha, but do not eat with your eyes alone. Its green colour is appealing, but health cannot be judged by colour or a single ingredient.
"If you choose a matcha drink, reduce the amount of sugar and syrup. If you opt for matcha cake or pastries, remember that they are still desserts and keep your portions under control," she advised.
She recommended that consumers practise moderation rather than blindly subscribing to the notion that 'the greener, the healthier'.
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