Matcha Tea

Matcha green tea, which originated in Japan and has been cultivated since the 12th century, is made from handpicked tea leaves that are ground with a stone into a fine powder.

The leaves are never exposed to sunlight and are kept in the shade even during the picking, preparation, and shipping processes.

The fine green tea powder is used for brewing hot tea, as well as for cooking natural foods. To add delicious flavor and color, matcha is a key ingredient in some recipes for ice cream, biscuits, noodles, sweets, and smoothies.

Health Benefits

Brewed matcha tea contains about 10 times more polyphenols and antioxidants than regular teas, making one cup equal to 10 cups of regular green tea. This is thought to be, at least in part, because the entire tea leaf is ingested.

Studies indicate this tea has twice the antioxidants found in a glass of red wine, four times the beta-carotene found in carrots, and almost nine times the beta-carotene found in spinach.

Drinking this tea is thought to help with mood and with insulin levels in the blood. Additionally, it is high in fiber and offers antioxidant protection. Antioxidants are thought to help reverse the aging process and may help to fight cancer.

Matcha may also help to detoxify your body, improve concentration, and enhance mood. Yet, be sure to check with your physician prior to ingesting this tea if you are using it for medicinal purposes.

Match tea is not brewed like traditional teas. Instead, the fine, green-colored powder is mixed with water and whisked until it froths. There is no straining and nothing is leftover – all the powder is dissolved. There are typically two types of matcha – Usucha and Koicha.

• Usucha tea has a thinner or lighter consistency. It is made by using a small amount of matcha power, approximately a half teaspoon, per 3 ounces of water. To prepare, simply boil water and cool for four to five minutes. Then, whisk in the green tea power to complete your brew.

• Koicha is a thicker, sweeter type of matcha green tea. It calls for six teaspoons of matcha to six ounces of water. As with Usucha preparation, boil your water and cool for four to five minutes. Then, blend in the green tea power slowly – without whisking.

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