Is matcha ruined by metal contact? Here’s the reality of this widespread myth.
- There’s a common belief that matcha oxidizes when in contact with metal, affecting its taste and health benefits.
- This myth is often perpetuated by health influencers on social media platforms like TikTok and Instagram.
- Many tea producers also contribute to this misleading information about matcha and metal.
- Experts in the tea industry have weighed in to dismiss these claims and set the record straight.
The notion that contact with metal can oxidize matcha, thereby ruining its taste and health benefits, is widely held. This theory is based on the idea that catechins in tea bond with ions in stainless steel, causing the metal to leach into the tea. Catechins are known for their antioxidant properties, a major health benefit.
However, this fear seems unfounded. People have been consuming various teas from metal thermoses for a long time. If the myth had any substance, surely there would have been widespread reports of metal poisoning by now. Moreover, all teas oxidize when exposed to oxygen, irrespective of the container material.
Additionally, matcha comes into contact with metal during multiple stages of its production process. It’s also often packaged in metal bags and tins. The claim that metal contact causes oxidation becomes less credible given these facts.
It’s important to note that matcha is meant to be consumed immediately after whisking. Letting it sit for a long time, regardless of the container, would lead to oxidation. Also, while metal forks and whisks are not ideal for making matcha, it’s due to their inefficiency compared to bamboo chasens, not because they cause oxidation.
Experts have further debunked this myth. SC from Naoki Matcha stated that stainless steel utensils or canisters do not affect tea’s taste. Key factors like temperature, humidity, and light have a more significant impact on oxidation. Ian from Yunomi noted that leaching occurs more with acidic foods, yet matcha is slightly alkaline, making chelation less probable. Lauren from Mizuba Tea Co. mentioned that oxidation occurs when matcha is mixed with water, especially hot water. Consuming it right after preparation is ideal to avoid oxidation, regardless of the container material.
In conclusion, the myth that matcha oxidizes when in contact with metal is debunked by both logic and experts in the field.
Source: Teaformeplease
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