Drinking matcha: what benefits does it have for the skin and hair?

Matcha is a form of Japanese green tea obtained from finely ground leaves, consumed in their entirety as a powder. Its cultivation relies on a specific technique in which the tea plants are shaded for several weeks before harvest, which stimulates the synthesis of various bioactive compounds. This method particularly promotes the accumulation of catechins, polyphenols that are characteristic of green tea, as well as theanine, caffeine and chlorophyll. Among these molecules, epigallocatechin gallate (EGCG) is the most abundant and the most extensively studied for its biological effects. While matcha is best known for its antioxidant and anti-inflammatory effects, its regular consumption has also been associated with benefits for cardiovascular, metabolic and cognitive health.

The bioactive compounds in matcha have also attracted researchers’ interest because of their potential effects on the skin.

Catechins, and EGCG in particular, are being studied for their ability to limit oxidative stress, a mechanism involved in skin sagging as well as pigmentary alterations. In addition, these molecules are associated with anti-inflammatory effects, which could be relevant for reducing skin redness or irritation. Nonetheless, caution is warranted. The data currently available on matcha come from biochemical analyses and cell models. Clinical trials are, for the time being, absent from the scientific literature. To better understand the potential effects of matcha, researchers often rely on studies carried out on conventional green tea, from which it is derived.

Several studies carried out on green tea already suggest interesting effects on the skin, which indicates that matcha could also provide dermatological benefits.

Indeed, in a double-blind, placebo-controlled study, 60 women consumed for twelve weeks a drink rich in green tea polyphenols, providing around 1400 mg of catechins per day. The researchers assessed various parameters related to the structure and function of the skin at the start of the study, then after six and twelve weeks. An improvement in hydration, associated with a reduction in transepidermal water loss, an indicator of the proper functioning of the skin barrier, as well as an increase in skin density, were observed.

These results, however, relate to infused green tea and not specifically to matcha. Nevertheless, given that matcha involves consuming the whole tea leaf in powdered form, it is theoretically a more concentrated source of catechins. It is therefore very likely that the observations made with green tea are also relevant to matcha.

Key point : Owing to its richness in antioxidant catechins, matcha may help support skin hydration and barrier function, while protecting it from oxidative stress, although clinical data remain limited.

As with the skin, the potential effects of matcha on hair may be linked to its high content of antioxidant polyphenols.

As a reminder, the hair follicle is a biologically very active structure, characterised by high metabolic activity and substantial cell turnover. This activity makes it particularly sensitive to oxidative stress, that is, the accumulation of free radicals capable of damaging cells and their components. When these phenomena become too significant, they can disrupt the hair cycle and affect hair pigmentation.

Oxidative stress is indeed involved in several hair-related disorders. In particular, it can contribute to hair loss by damaging the cells of the hair follicle and disrupting their growth phase. It is also associated with premature greying of hair fibres, linked to the gradual decline in the activity of melanocytes, the cells located in the hair follicles. These cells produce melanin, which is responsible for hair colour, but they are particularly sensitive to reactive oxygen species. When antioxidant defence mechanisms become insufficient, the accumulation of hydrogen peroxide in the follicle can inhibit tyrosinase, the enzyme that converts tyrosine into melanin during melanogenesis. These various effects gradually contribute to the appearance of white hair.

The antioxidant properties of matcha could theoretically help protect hair follicles against oxidative stress.

That said, there is currently no scientific evidence concerning the effects of matcha consumption on hair. While the antioxidant properties of matcha and the role of oxidative stress in certain hair-related conditions are well established, specific clinical studies are needed to determine whether its consumption can actually lead to measurable benefits for the hair.

Even though this is not its primary use, matcha can also be applied topically to the skin or hair. We are in fact beginning to see the gradual appearance of cosmetic products containing matcha on the market, particularly in face and hair masks. To date, however, clinical studies specifically examining the topical application of matcha remain scarce. In contrast, numerous investigations have examined the effects of green tea extract applied to the skin, demonstrating antioxidant, moisturising, soothing and anti-inflammatory properties. Given that matcha is a particularly concentrated form of green tea, it is reasonable to hypothesise that it exerts similar effects, although this still needs to be confirmed.

At home, matcha powder is sometimes used to prepare masks for the skin or hair. It is generally mixed with a base that gives a texture easier to apply, such as a vegetable oil, honey or clay, depending on the desired effect. Vegetable oils can provide a nourishing effect, honey is valued for its soothing properties, while clay can help absorb excess sebum in certain masks for the face or scalp. For example, for a matcha hair mask, one can mix a teaspoon of matcha powder with a tablespoon of castor oil and a teaspoon of coconut oil, then apply the mixture to the scalp for about fifteen minutes before shampooing.

As with any homemade cosmetic preparation, it is important to observe certain hygiene precautions.

All utensils used must be clean, hands washed before preparation and application, and it is preferable to carry out the preparation immediately before use. Indeed, these mixtures do not contain any preservatives and must not be stored for long, in order to limit the risk of microbial contamination. As for the vegetable oils themselves, make sure to keep them protected from light and heat, in tightly closed containers, to prevent their oxidation.

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