Matcha

Matcha is a finely ground powder made from shade-grown green tea leaves. The tea plants are covered for about 20-30 days before harvesting, which increases chlorophyll production and gives matcha its vibrant green color. After harvesting, the leaves are steamed, dried, and ground into a fine powder.

Origin: Japan Plant: Camellia sinensis
Processing: Shade-grown, steamed, dried, and ground into powder

Grades:

• Ceremonial Grade: Highest quality, used in traditional tea ceremonies
• Premium Grade: High-quality, suitable for daily consumption
• Culinary Grade: Used for cooking and baking

Flavor Profile: Matcha has a rich, umami flavor with a slight sweetness and a pleasant bitterness. It has a full-bodied texture and can have grassy or seaweed-like notes.

Health Benefits: Matcha is unique because the whole leaf is consumed, resulting in a higher concentration of nutrients compared to steeped green tea:

• Extremely high in antioxidants, particularly catechins
• May enhance calm alertness due to the combination of caffeine and L-theanine
• Potential to boost metabolism and aid in weight loss
• May help protect liver health and improve heart health

Preparation: Traditional preparation involves whisking the powder with hot (not boiling) water using a bamboo whisk until frothy. For regular consumption, use about 1 teaspoon of matcha powder per cup of water at 175°F (80°C). Matcha is also popularly used in lattes, smoothies, and various culinary applications.