Overview
- Expert Stefan Kabisch warns that most antioxidant and anti-inflammatory matcha claims rely on in vitro or animal research and lack reliable human trial results.
- He explains that Teein and the amino acid Theanine in matcha deliver a gentler, longer-lasting energy boost than coffee.
- In typical culinary servings, matcha is safe, but high doses or concentrated extracts may strain the liver.
- Using water below boiling temperature for preparation protects oral and throat mucosa from damage that can increase cancer risk.
- Experts recommend omitting sugar and allowing brewed matcha to cool slightly to enhance safety and flavor.