Why Matcha is Green: Chlorophyll Explained
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Quality matcha is green. Truly green. An emerald green that catches the eye and, even before you drink it, tells you something exceptional is about to happen.
This color is no artifice. It's the direct consequence of rigorously controlled cultivation, harvesting, and processing choices. And it tells you everything about what's in the cup.
Chlorophyll: much more than a pigment
Chlorophyll is the molecule that gives plants their green color. In tea leaves, it plays several roles simultaneously: absorbing sunlight for photosynthesis, protecting the leaf from UV radiation, and concentrating a multitude of nutrients.
Matcha contains three times more chlorophyll than classic brewed green tea. The reason: you consume the entire ground leaf, not just an infusion. Nothing is lost.
Shading: the secret to intense color
In the weeks leading up to harvest (2 to 4 weeks depending on the producers), matcha plantations are progressively shaded by 90-95%. This partial darkness triggers a fascinating mechanism in the leaf.
Deprived of direct light, the leaf reacts by massively increasing its chlorophyll concentration — to capture the little light available. It also synthesizes more L-theanine and reduces its production of bitter catechins (like simple EGCG).
Result: a greener, sweeter leaf, richer in noble amino acids.
Did you know?
The color of matcha is an indicator of freshness as well as quality. Chlorophyll slowly degrades in light and air. Properly stored matcha (away from light, in a protected atmosphere) retains its color for more than 12 months.
The benefits of chlorophyll in matcha
The chlorophyll in matcha is not passive. It actively contributes to several beneficial effects:
- Detoxifying action — chlorophyll binds to certain heavy metals and facilitates their elimination
- Anti-inflammatory properties — reduces inflammation markers in several studies
- Support for intestinal health — promotes the balance of gut flora
- Alkalizing effect — helps balance the body's pH in an acidic diet
How to read the color to judge quality
Vibrant, bright emerald green: high-quality matcha, well-shaded, fresh harvest. This is what you're looking for.
Dull dark green: average quality or older matcha. Usable in cooking.
Yellow-green or brownish-green: advanced oxidation or very poor quality. To be avoided.
The color doesn't lie. Before opening a package, the first visual inspection of the powder will tell you a lot about what you're about to drink.
Frequently asked questions
Is a very green matcha necessarily better?
Not necessarily, but it's a good indicator. The color should be vibrant AND the powder should smell good (fresh, herbaceous, floral). Artificial color (dyes) is often detected by an abnormal taste.
Why does my brewed matcha sometimes turn yellowish?
Chlorophyll is sensitive to heat and acid. Water that is too hot (over 85°C) can slightly alter it. Stay at 70-80°C to preserve the color and taste.
