A Matcha Made in Heaven


By Miriam Ambrosino

When cold weather hits, most of us crave a cozy warm drink like our Pumpkin Spice Latte or creamy Hot Chocolate. But there’s another drink that could offer you more than just a tasty cup of comfort during cancer treatment, and its key ingredient is matcha.

In Japanese, “matcha” means “powdered tea.” Matcha powder is comprised of 100 percent ground green tea leaves that can be dissolved in water and ingested directly. Matcha powder’s bright green color is completely natural and comes from chlorophyll, the pigment that gives plants their green color.

With its naturally creamy texture and sweet-savory flavor, matcha can be a soothing drink to enjoy during cancer treatment. A high-quality matcha doesn’t have the bitter flavor often associated with green tea. It’s earthy yet mellow taste is less likely to overwhelm your taste buds, which may be particularly sensitive if you’re undergoing chemotherapy.

As a drink, matcha can simply be dissolved in water and consumed like a tea. If you’re feeling a bit fancy, then a Matcha Latte is perfect — just add the matcha powder to warm milk or your favorite non-dairy alternative. Additionally, it can be enjoyed during the warmer summer months as a delicious iced beverage.

Matcha, and green tea in particular, has been shown to have the potential to enhance health, and when consumed in moderation, reduce the risk of developing chronic diseases. However, no one component can be a magic bullet; a poor diet with matcha is still a poor diet.

Eating a whole foods diet including fruits, vegetables, whole grains and legumes has shown to provide the best protection against the risk of developing chronic diseases, including cancer. In addition to enhancing the flavor of foods, there are many benefits to consuming a variety of herbs and spices for their wealth of phytonutrients.  Drinking matcha may certainly be an added benefit to an already nutrient-rich diet.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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