The superfood frenzy
Over the course of shading, the green tea plant can produce a higher amount of antioxidants, including chlorophyll, theanine, and catechins. These bioactive compounds contribute to the vibrant color, non-bitter taste, and umami of matcha. More importantly, they are linked with various health benefits, including protective effects from cancer, heart disease, cognitive decline, etc. While people are fully convinced by the scientific research on the compounds and rush to their local bar, few realize that more research is needed to conclude the net effects on the human body when they are consumed altogether. What's more, most of the health-promoting effects of matcha are drawn from research on green tea consumption, which is different from consuming powered, whole green tea leaves.
In fact, the food industry has long been labeling foods rich in certain nutrients as "superfoods" to boost sales. Around World War I, the first "superfood" banana was believed to treat celiac disease and diabetes before the real culprit gluten was discovered. In the early 21st century, USDA removed blueberries from the top antioxidant capacity after scientists discovered other functions of antioxidants. As quoted by Harvard T.H. Chan School of Public Health, there was a global 36% increase in 2015 sales of foods labeled as "superfood", "superfruit", or "supergrain".
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