Milky matcha offers the benefits of matcha, like
antioxidants, caffeine for focus, and potential weight management support, along with the creamy texture of milk, but mixing milk with matcha can interfere with the absorption of some antioxidants. While some studies suggest milk proteins bind to catechins, reducing their bioavailability, plant-based milks may be a better option, particularly for those with lactose intolerance. The overall health benefits also depend on the preparation, like added sugars and fats. 
 
 
Matcha's general benefits
 
High in antioxidants: Matcha is rich in catechins like EGCG, which fight oxidative stress and inflammation.
Calm, focused energy: It contains both caffeine and the amino acid L-theanine, which promotes alertness without the jitters often associated with coffee.
May support weight management: Some research suggests matcha can help by boosting metabolism and fat burning, especially when combined with exercise, but it is not a weight loss solution on its own.
Supports cognitive function: The combination of caffeine and L-theanine may improve attention, memory, and other cognitive functions.
May support liver health: Studies indicate matcha may help protect the liver, though more research is needed. 
 
 
How milk affects the benefits
 
Potential for reduced absorption: Casein protein in cow's milk can bind with matcha's catechins, making it harder for the body to absorb them.
Plant-based alternatives: Using plant-based milks (like oat or almond) is often recommended to avoid potential interference from cow's milk proteins, especially for those who are lactose intolerant.
Preparation matters: Adding sugar and fat from milk and sweeteners can increase the calories significantly, so it's important to consider the overall preparation when looking for health benefits.