Matcha or ube latte: Why aren't they the same drink?
It's hard to have missed it over the past few months: the ube latte, with its striking purple color, has spread through countless coffee shops, to the point that some present it as the new matcha latte. But behind a color that stands out beautifully in a photo, ube and matcha have almost nothing in common. Origin, taste, benefits, role in a routine: here's what really sets them apart, and why one doesn't replace the other.
Where does ube come from?
Ube is a purple yam, known scientifically as Dioscorea alata, native to the Philippines. It has been grown there for centuries, where it serves as a staple ingredient in iconic desserts like halo halo or ube halaya, long before becoming a trendy drink in the West.
One point deserves clarifying, since the confusion comes up so often: ube is neither taro, a plant from a completely different family (the colocasia), nor purple sweet potato, native to South America (Ipomoea batatas). All three look alike in photos, with their purple or mauve flesh, but they're three different plants, with tastes and textures that have nothing to do with one another once cooked.
What does ube taste like, and what are its benefits?
Ube has a mild, sweet taste, with notes reminiscent of vanilla and hazelnut, quite far from matcha's umami and slightly vegetal profile. Prepared as a latte, it makes for a rather comforting drink, closer to a liquid dessert than a stimulant.
As for benefits, ube shouldn't be overlooked. It's rich in anthocyanins, the same antioxidant pigments found in blueberries or red cabbage, which help protect cells against oxidative stress. It also provides fiber, useful for digestion and satiety, as well as vitamins A and C, though this should be nuanced: cooking and processing into powder reduce some of these. And since it naturally contains no caffeine, it suits those looking for a hot or iced drink without that stimulant, at any time of day.
Why ube latte doesn't replace matcha
On paper, the two drinks look alike: a natural powder, a striking color, a latte-style preparation. But their function is entirely different, which makes the comparison shaky from the start.
Matcha owes its popularity to a specific effect, the combination of caffeine and L-theanine, which gives steady energy, without the spike and crash you get with coffee, a mechanism we detail in our article on matcha or coffee. Ube, on the other hand, contains no caffeine at all. Replacing it with matcha doesn't just change the flavor, it completely removes the function that many people drink matcha for in the first place.
Antioxidants aren't interchangeable either. Matcha contains catechins, a family we detail in our article on matcha's benefits for the body, while ube provides anthocyanins. Catechins are stable molecules that neutralize free radicals thanks to several hydroxyl groups spread across their structure. Anthocyanins work on a similar principle, but their chemical structure is also what gives ube its purple color, and it makes them more sensitive to heat, light and acidity: they break down more easily when cooked. Two different families, with similar mechanisms but very uneven stability: saying they're equivalent just because they're both antioxidants is like confusing an orange with a carrot because both contain vitamin A.
The process and the history behind each drink have nothing in common either. Matcha is a tea leaf, shaded, steamed, de-veined then ground on a stone mill, with grades ranging from ceremonial to culinary, inherited from centuries of Japanese tradition that we tell in our history of matcha. Ube is a tuber that's boiled or dried into powder to be used as a natural coloring and flavoring in Filipino desserts. Its latte version is a recent invention from Western coffee shops, not a preparation passed down through generations.
A trend driven mostly by color
If the ube latte is spreading so fast, it's mainly for one simple reason: its purple color is spectacular in photos. It joins a family of drinks designed above all for social media, alongside the pink latte, the blue latte or the golden latte, where aesthetics often matter more than taste or function. There's nothing wrong with that in itself, but it remains a trend built on a filter rather than on a use rooted in tradition.
Matcha also has its photogenic side, with its vibrant green. But its popularity wasn't built in a few months on social media: it rests on centuries of real use, a specific function, and know-how that continues to evolve. Two trends that look alike in photos, but that don't start from the same place.
In summary
Ube and matcha are two beautiful colors that don't tell the same story. One is a caffeine-free Filipino tuber, comforting and sweet, carried by a recent and highly photogenic trend. The other is a Japanese tea leaf, rich in caffeine and L-theanine, heir to centuries of know-how. Two drinks to enjoy each for what it is, without trying to pit them against each other.
Have a question about matcha or our products? Feel free to contact us, we'll be happy to answer.
