Most people are surprised to learn that black tea, green tea, white tea, oolong, and matcha all come from the same plant: Camellia sinensis. What makes them different is not the species but the process each leaf undergoes after harvest. Like humans shaped by experience, tea leaves transform depending on how they are handled: how long they are dried, how much they are exposed to oxygen, and how gently or intensely they are treated.
Let’s begin with black tea. It is the most oxidized of them all. After harvest, the leaves are rolled and exposed to air for hours, triggering a chemical reaction that darkens their color and deepens their flavor. This full oxidation creates bold, malty notes and a robust caffeine profile. It’s the kind of tea that pairs well with milk and sugar, and it’s what many people in the West associate with “normal tea.”
Green tea, by contrast, is barely oxidized. The leaves are quickly steamed (Japan) or pan-fired to preserve their natural green color and delicate flavor. The process halts oxidation early, keeping more of the original plant compounds intact, especially antioxidants like catechins. The result is a lighter, more vegetal taste and a gentler energy lift.
Then comes matcha, which is truly in a category of its own. Like green tea, it is unoxidized. But what makes it different is the extraordinary care given to the leaves before and after harvest. Matcha is made from tencha young, tender tea leaves that are shade-grown for about three weeks before picking. Shading the plants increases their chlorophyll content, giving them that deep, vibrant green color. It also boosts levels of L-theanine, an amino acid that promotes relaxation and calm focus.
After harvesting, the stems and veins of the leaves are removed. The leaves are then stone-ground into an ultra-fine powder. This powder is not steeped like other teas; you drink the entire leaf suspended in water. That means you receive a more concentrated dose of everything the plant offers: antioxidants, amino acids, chlorophyll, and caffeine.
This makes matcha particularly unique. When you drink green tea, you’re sipping an infusion. When you drink matcha, you’re consuming the plant. Every nutrient in that leaf becomes part of your cup.
The Science of Calm Energy
Matcha contains caffeine, yes but only about 70 mg per serving, compared to 95-120 mg in a typical cup of coffee. What’s remarkable, however, is how that caffeine behaves in your body. Matcha’s high L-theanine content alters the way caffeine is absorbed and metabolized. Rather than a sharp spike followed by a crash, you get a smooth, sustained flow of energy often lasting 4–6 hours.
L-theanine encourages the brain to produce alpha waves, associated with a state of relaxed alertness similar to the kind of brain activity seen in experienced meditators. You feel calm, clear-headed, and focused, not jittery or on edge. This is especially beneficial in the summer months, when our bodies are already managing heat stress and dehydration. Adding anxiety or overstimulation to the mix, what coffee often brings is counterproductive to feeling good in your skin.
Multiple studies have confirmed L-theanine’s ability to reduce anxiety, improve sleep quality, and support cognitive function. When paired with caffeine, it has even been shown to improve focus and reaction time, particularly in tasks that require sustained attention.
Antioxidants for Body and Skin
Beyond brain health, matcha is one of the most antioxidant-rich foods you can consume. One gram of ceremonial-grade matcha contains significantly more antioxidants than other superfoods, including blueberries and goji berries. The star compound is epigallocatechin gallate (EGCG), a catechin known for its wide range of health benefits.
EGCG has been studied for its ability to: reduce systemic inflammation, support liver detoxification, protect against oxidative stress, and even reduce the growth of certain cancer cells in lab settings.
In the context of summer, when our skin is exposed to more sunlight, pollution, and oxidative damage, matcha’s antioxidant support becomes even more relevant. EGCG helps prevent collagen breakdown, reduces UV-induced skin damage, and even supports clearer, less inflamed skin.
This makes matcha not just a brain-boosting beverage, but a gentle, skin-loving ritual, especially during the sun-drenched season when your skin needs extra support from the inside out.
Matcha vs. Coffee in Summer: Not a Competition, Just Smarter Sips
Let’s get one thing straight, we’re not here to make you choose sides. At Kungul, we love coffee just as much as we love matcha. They both have something beautiful to offer. The real question isn’t which is better, but what does your body need right now?
In the colder months, that rich, hot cup of coffee can feel like a warm hug. But in summer, things shift. Your body is trying to stay cool, hydrated, and balanced. That’s when coffee, especially on an empty stomach can sometimes work against you. It’s acidic, it can raise stress hormones, and if you’re not drinking enough water, it might leave you feeling jittery or drained by midday.
Matcha isn’t here to replace coffee. It’s here to give you options. It’s gentle, soothing, and hydrating, especially when blended with a bit of milk or your favorite plant-based alternative. The caffeine is balanced by L-theanine, a natural compound that helps you stay calm and focused, without the crash. And in the summer heat, a cold matcha latte with some honey and ice can feel like the most nourishing treat.
So no, this isn’t a matcha vs. coffee showdown. It’s just a reminder that both can live happily in your routine as long as you listen to your body and make choices that feel good. That’s what we care about at Kungul. Not pushing trends or banning your favorite drink. Just helping you enjoy what you love in the smartest, kindest way.
A Ritual of Reconnection
Beyond its chemical composition, matcha is a practice. Preparing it encourages slowness. You measure a spoonful. Add warm water, not boiling. Whisk it in circles until it foams. This act is not rushed. It’s a moment of focus, a return to breath. In a world that demands speed and stimulation, matcha reminds us to pause.
This is part of what we cherish at Kungul: matcha is not a quick fix or a trendy hack. It is a time-honored ritual that has nourished minds and bodies for centuries in Japan and beyond. It invites presence and intention, two qualities that modern wellness often overlooks.
Our Recommendation
At Kungul, we’ve carefully reviewed the many matcha brands on the market. We approve only those that are ceremonial grade, tested for purity, free from heavy metals and fillers, and sourced from reputable producers.
The matcha we recommend is vibrant in color, smooth in texture, and delivers both flavor and function. You’ll find it now on our platform KungulApproved.com – Ceremonial Matcha
And if you’re curious to taste it in person, visit Taste by Rubi in Tirana, where matcha is celebrated with creativity, served both traditionally and in surprising, exotic combinations. Whether you’re sipping it hot, iced, or blended with seasonal natural flavors, it’s a beautiful way to experience matcha in all its forms.
Because wellness isn’t about fads, it’s about foundations
Matcha supports your mind without overstimulating it. It supports your skin from within. It encourages hydration, focus, and balance. And in the peak of summer, when the heat rises and the body seeks gentler rhythms, matcha is the better choice.
You don’t need to give up your morning ritual, just upgrade it.
With love,
Entela Celiku, PhD
