As well as being one of the most precious types of green tea in the world and used in traditional tea ceremonies in Japan since the 7th century, matcha has undoubtedly peaked the interest of superfood fans the world over – for its supposed health benefits as well as that Instagrammable green froth. But is it really a healthier alternative to my beloved coffee?

I’ve been thinking a lot about my coffee consumption lately, and how it might be impacting my wellbeing. Having heard a lot about the health-promoting properties of matcha, I decided to try giving up my daily oat cappuccino for two weeks and opting for a matcha latte instead.

What is matcha?

Matcha is a finely-ground powder made from the green tea leaves of the Camellia sinensis plant, which grows in the shade. Thanks to this growing method, the tea gets its bright green colour from a high chlorophyll content, which means it offers a wealth of nutrients.

In contrast to conventional green tea, the whole leaf is consumed with matcha, which apparently allows the full potential of antioxidants, vitamins and minerals to be extracted. Just like coffee, matcha contains caffeine – but many report that because of its high L-theanine levels, it can provide a lasting, gentle alertness without the typical jitteriness that coffee can cause.

Swapping my coffee for matcha

Before this experiment, I would say I counted myself as an indulgent coffee drinker. I don’t need caffeine to feel awake and energised – I just look forward to my morning ritual of a hot, creamy cappuccino with oat milk because it tastes so good. Turns out, I had no clue.

From eleven o’clock in the morning on the very first day of giving up coffee, I could only think about one thing: my desperate need for my oat cappuccino. I feel sluggish, foggy-headed and low in energy. Maybe this would be harder than I thought.

“For those who want to avoid the dreaded caffeine withdrawls, a hot matcha latte could be the answer,” Louisa Birkhahn, founder of Matcha Union, tells me. So for my self-test, I choose the brand’s Ceremonial Grade matcha, which tastes mild and smooth and works perfectly with milk and milk alternatives.

I have to admit: with deadlines approaching and a jam-packed day-to-day life, I wimped out on the first day of the experiment. By the afternoon, I couldn’t take it anymore and had a cup of coffee. But the caffeine kick didn’t very last long, and neither did my happiness. So I promised myself I would commit from then on.

During the first week, I drink a matcha latte with oat milk in the morning and sometimes a second one in the afternoon – occasionally with ice instead, which almost tastes better.

The first thing I notice is that my new matcha ritual is much more time-consuming, but also a pleasant change. When I make my coffee, I simply press the coffee machine button and froth some milk – but my new five-minute routine is surprisingly calming. My cravings for coffee last for a few more days, but can be quickly satisfied with my new matcha blend.