You’d can’t walk around New York City and not see a handful of people delightedly sipping bright green elixirs, from green juices to greens powders. And now, more people are getting on the matcha green tea train (I am one of them), and it may be a habit that helps with healthy aging.
Matcha green tea, made from shade-grown tea leaves, has become a growing staple in morning routines for those who crave its smooth taste and energy boost. Research suggests that matcha may also help older adults with cognitive decline have better sleep and emotional awareness.
Older adults in Japan with cognitive decline experienced better-quality sleep and emotional perception when consuming two grams of matcha daily for a year compared to those who did not, according to a randomized controlled trial. The study, published in the journal PLOS One last year, recruited adults between the ages of 60 and 85 with subjective or mild cognitive impairment who had a partner living with them to ensure they adhered to the matcha, or a placebo regimen.
“The present study suggests regular consumption of matcha could improve emotional perception and sleep quality in older adults with mild cognitive decline,” the authors conclude. “Given the widespread availability and cultural acceptance of matcha green tea, incorporating it into the daily routine may offer a simple yet effective strategy for cognitive enhancement and dementia prevention.”
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The global matcha tea marketplace was valued at $3.27 billion in 2021 and is celebrated for its many health benefits. Matcha contains a higher concentration of antioxidants than other green teas, which can help lower blood sugar and cholesterol. The powder can also support brain and heart health, and contains the amino acid L-theanine, which can help enhance feelings of relaxation and boost mood.
“Matcha is traditionally used in Japanese tea ceremonies and is known for its vibrant green color, delicate flavor, and unique health benefits,” , an integrative and addiction psychiatrist and founder of the MINDS Foundation, previously told Fortune. “The shade-growing process increases the chlorophyll and amino acid content of the tea leaves, which gives matcha its distinct umami taste and nutritional properties.”
The study was limited to a small sample size of older adults in Japan with mild cognitive impairment, so further research is needed to extrapolate the results.
