Matcha tea is a beverage loaded with health benefits that include boosting energy, improving focus, and increasing antioxidants. However, when you add milk to your matcha drink, the milk may interfere with some of the key benefits of this luxurious tea. So how does milk affect matcha, and should you avoid adding it altogether? Let’s take a look at the reasons why.
1. Effect of milk on antioxidants
One of the biggest benefits of matcha tea is that it contains powerful antioxidants, such as catechins, which help fight free radicals in the body. However, some studies suggest that proteins in milk may bind to antioxidants and reduce their absorption by the body, reducing the antioxidant benefits.
2. The effect of milk on the absorption of vitamins and minerals
Matcha is rich in vitamins and minerals, such as vitamin C and iron. Adding milk, especially whole milk, may hinder the absorption of some of these nutrients. The calcium in milk can interfere with the absorption of iron in the body, reducing the body’s ability to utilize this essential nutrient.
3. Milk and L-theanine
One of the unique benefits of matcha tea is that it contains L-theanine, which promotes a sense of calm and improves concentration. Milk may not completely eliminate this effect, but it can reduce the effectiveness of this substance, especially when using boiled or whole milk.
The Best Way to Enjoy Matcha Milk Without Losing the Benefits
If you’re a fan of matcha milk , you don’t have to give up the habit entirely. Instead of using whole milk or boiling it, try these tips to preserve the benefits of matcha:
- Use plant-based milk : Almond milk, oat milk, or soy milk can be a good alternative. These types do not contain the same proteins found in animal milk that interfere with antioxidants.
- Avoid boiling milk : When preparing matcha with milk, avoid boiling the milk as high heat may destroy some of the vitamins and beneficial compounds in matcha.
- Drinking Matcha with Water : To get the most out of matcha tea , it is best to drink it with hot water (without boiling) and then add cold or lukewarm milk after preparation to preserve the nutritional value.