Drinking matcha: what benefits for skin and hair?

Matcha is a form of Japanese green tea made from finely ground leaves that are 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 several bioactive compounds. This method particularly promotes the accumulation of catechins, polyphenols 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 for their potential effects on the skin.

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

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

In fact, in a double-blind, placebo-controlled study, 60 women consumed for twelve weeks a beverage rich in green tea polyphenols, providing about 1,400 mg of catechins per day. The researchers evaluated various parameters related to the structure and function of the skin at the beginning of the study, then after six and twelve weeks. An improvement in hydration, associated with a reduction in transepidermal water loss, an indicator of proper skin barrier function, as well as an increase in skin density were observed.

These results, however, concern brewed green tea and not matcha specifically. Nevertheless, given that matcha involves consuming the entire tea leaf in powdered form, it is theoretically a more concentrated source of catechins. It is therefore very likely that these findings observed with green tea are also relevant for matcha.

Key takeaway : Thanks to its high content of antioxidant catechins, matcha may help support skin hydration and the skin barrier, while protecting it from oxidative stress, although clinical data remain limited.

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

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

Oxidative stress is indeed involved in several hair-related conditions. 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 graying of hair fibers, linked to the gradual decline in the activity of melanocytes, the cells located in hair follicles. These cells produce melanin, which is responsible for hair color, but they are particularly sensitive to reactive oxygen species. When antioxidant defense 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 or gray hair.

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

That said, there is currently no scientific evidence regarding 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 hair.

Although this is not its primary use, matcha can also be applied topically to the skin or hair. We are, moreover, beginning to see the gradual emergence of cosmetic products containing matcha on the market, particularly in face masks and hair masks. To date, however, clinical studies specifically examining the topical application of matcha remain scarce. In contrast, numerous studies have investigated the effects of green tea extract applied to the skin, demonstrating antioxidant, moisturizing, soothing, and anti-inflammatory properties. Since matcha is a particularly concentrated form of green tea, one can hypothesize that it exhibits similar effects, although this still needs to be confirmed.

At home, matcha powder is sometimes used to make skin or hair masks. It is generally mixed with a base that provides a texture easier to apply, such as a plant oil, honey, or clay, depending on the desired effect. Plant oils can provide a nourishing effect, honey is valued for its soothing properties, while clay can help absorb excess sebum in certain face or scalp masks. For example, for a matcha hair mask, one option is to mix one teaspoon of matcha powder with one tablespoon of castor oil and one 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 follow certain hygiene precautions.

The utensils used must be clean, hands must be washed before preparation and application, and it is preferable to prepare the mixture just before use. Indeed, these mixtures do not contain any preservatives and should not be stored for long periods, 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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