what does fermented matcha look like? What does it taste like?
fermented matcha · Matcha and gut health ·

Fermented Matcha Explained: Gut Health Meets Green Tea

by Elara Hadjipateras

Fermented matcha, ever heard of it? This twist on the traditional green tea powder is starting to appear in wellness circles and some niche product launches. But what exactly is fermented matcha, and how does it differ from the matcha we already know? Let’s dig into the science and potential benefits of this new type of matcha.

what is fermented matcha?

What is fermented matcha?

Fermented matcha starts with the same base as regular matcha - shade grown green tea leaves, typically from the Camellia sinensis plant. The key difference lies in what happens before the leaves are ground into powder.

In fermented matcha, the tea leaves undergo a controlled fermentation process using specific strains of microbes, often lactic acid bacteria like Lactobacillus plantarum. This step allows beneficial bacteria and enzymes to partially break down some of the compounds in the leaves. The result is a product that can be gentler on digestion and offer unique nutritional properties compared to non-fermented matcha.

How does fermentation change matcha?

Fermentation can influence the chemical composition of matcha in a few meaningful ways:

  • Improved bioavailability - Certain antioxidants, especially catechins like EGCG, may become easier for the body to absorb after fermentation.

  • Reduced bitterness - The process can mellow the natural grassy or astringent notes of matcha, producing a milder, slightly tangy flavor. Reminder - if your water is the wrong temperature that could be making your matcha bitter!

  • Enhanced gut support - Although fermented matcha doesn’t contain live probiotic cultures (since it’s dried), it may still offer prebiotic benefits or support a healthier gut microbiome indirectly through polyphenol activity.

  • Lower caffeine perception - Some consumers say there’s a smoother energy boost, though the actual caffeine content may not change significantly.

what does fermented matcha taste like?

What does fermented matcha taste like?

Taste can vary depending on how long the tea is fermented and which microbes are used, but generally:

  • It’s less grassy and a bit more mellow than traditional matcha

  • Some varieties develop a slightly tangy or savory edge

  • The texture remains similar - a fine green powder you can whisk or mix into drinks

It’s not exactly kombucha tangy, but the flavor shift is noticeable and may appeal to those who find regular matcha too strong.

Is fermented matcha backed by science?

Research on fermented matcha specifically is still limited. However, studies on fermented green tea (and other fermented functional foods) suggest several benefits:

  • Enhanced antioxidant activity - Fermentation may boost the formation of certain compounds like gallic acid and theaflavins, which have strong free radical fighting properties

  • Anti-inflammatory effects - Fermented tea polyphenols have been associated with reductions in inflammatory markers in early studies

Support for metabolic health - Some research points to improved glucose metabolism and cholesterol levels with fermented tea extracts

is fermented matcha risky?

Are there any drawbacks to fermented matcha?

There’s nothing inherently risky about fermented matcha, but a few things to keep in mind:

  • Taste shift - If you love the classic matcha flavor, fermented versions may take some getting used to

  • Cost and availability - As a newer product, fermented matcha can be more expensive and harder to find

  • Limited regulation - Like many trendy wellness products, quality can vary. Look for organic certification and clear labeling on fermentation methods

And of course, if you’re already drinking high-quality matcha like ours, you’re already getting many of the benefits that fermentation might amplify.

The bottom line

Fermented matcha is still in its early days, but it’s definitely a thing. While more research is needed, early signs suggest it offers real potential without sacrificing the core benefits of traditional matcha. For now, consider it a fascinating offshoot of an already powerful superfood. If you’re curious, it’s worth trying - just make sure to buy from a trusted source.

Disclaimer*
These statements in this blog post have not been evaluated by the Food and Drug Administration. The information provided here is for educational purposes only and should not be considered as medical advice. It's essential to consult with a qualified healthcare professional before making any dietary or lifestyle changes.

Resources:

Hu, T., Shi, S., & Ma, Q. (2022). Modulation effects of microorganisms on tea in fermentation. Frontiers in nutrition, 9, 931790. https://doi.org/10.3389/fnut.2022.931790

Liao, X., Xiao, M., Peng, Z., Hardie, W. J., Du, T., Xiong, S., Dai, Y., Yang, L., Madjirebaye, P., Ren, H., Huang, T., Xiong, T., & Xie, M. (2024). Fermentation with probiotic Lactobacillae enhances the flavor and bioactive metabolites of a commercial green tea extract. Food Bioscience, 58, 103594. https://doi.org/10.1016/j.fbio.2024.103594

Hemarajata, P., & Versalovic, J. (2013). Effects of probiotics on gut microbiota: mechanisms of intestinal immunomodulation and neuromodulation. Therapeutic advances in gastroenterology, 6(1), 39–51. https://doi.org/10.1177/1756283X12459294

 

Back to Journal