Japanese Matcha Tea
Green tea powder
The world recently discovered what Asia knew ages ago!!
"Drinking Matcha will calm you down, when you feel a bit frazzled"
"Drinking Matcha will energise you, when you feel a bit sluggish"
Taking Matcha is stimulating and invigorating as the caffeine content is almost as high as coffee, but the big difference is slow release. Coffee caffeine releases quickly, while Matcha caffeine releases slowly, over a 2-3 hour period due to its chemical properties:
L-Theanine, a relaxing amino acid and Catchechin EGCG, a powerful antioxidant.
Drinking Matcha is more potent than a pure tea infusion because Matcha is powdered leaf.
Only the finest, smallest, youngest, topmost leaves from the tea bush are plucked for making the highest grades of Matcha. This grade is rare and expensive and such leaves are also blended with larger leaves to make a range of Matcha grades.
Japan has developed a unique production method for Matcha.
When the new leaves start to bud, the crop is 90% shaded from sunlight until harvest, giving a very different taste than Sencha, which is grown in 100% sunlight.
The buds and leaves are hand picked, steamed, then de-stemed and de-veined to become known as Tencha.
The Tencha leaves are then slowly ground to a superfine Matcha powder, in a slow turning granite stone mill.
Superfine Matcha powder will degrade quickly when exposed to sunlight so correct packaging and storage is vital to preserve Matcha qualities.