The popularity of Matcha is growing by leaps and bounds not only among purist consumers of green tea, but also among those who like tea and who have gradually come to realize its profound benefits in terms of health. Considering that compared to traditional green tea Matcha can be expensive, the question of whether it is really worthwhile and the answer is definitely yes!
Matcha is made from the tea plant Camellia sinensis, which grows exclusively in the mountains of Japan, where soil and climate lend themselves to the production of the highest quality tea leaves. Before the harvest season, the plants are covered and only the smallest shoots of the upper part of the plant are harvested by hand and destined for the production of Matcha tea.
After having been deveined and after removing the stem, the leaves are put to dry, either in the shade or indoors to prevent the heat from changing its nutritional properties. Slowly they are pulverized in a stone mill, almost artisanal. This selective method in its cultivation, harvest and production are the factors that contribute to increase the cost of the final product.
Unlike conventional tea, which can be prepared with hot water, the leaves of Matcha tea are consumed in the form of a finely ground powder that provides a lush, earthy flavor, along with a healthy dose of the powerful and unique EGCG antioxidant.
Possibly one of the most outstanding qualities of Matcha green tea is the fact that at the same time that it naturally calms the body and the mind, it gives you a natural increase of energy. This balance is achieved thanks to the natural incidence of two of its compounds that work harmoniously together: caffeine and L-theanine. The light caffeine content of Matcha tea (approximately 16 milligrams per serving) helps keep you focused at the same time that the amino acid L-theanine gives your body serenity.
Thanks to the presence of the amino acid L-theanine, its fresh aroma is also highlighted. The flavor itself is clean and easy to drink, offering a pleasant balance between natural sweetness and plant elements, without any bitter characteristics.