Matcha is a stone-ground green tea, mainly grown and produced in Japan. For the last 20 days of growing, the tea leaves are shaded from sunlight. This shading slows the growth of the plant and stimulates an increase in chlorophyll and the production of amino acids, particularly L-theanine. The shading also stimulates the production and increases the levels of caffeine.
Tencha is the type of green tea used to make matcha. The leaves are plucked, then the stems and veins removed. The leaves are then stone ground in a mill to create the fine green powder. Grinding the leaves to powder is a slow process as the stones must not get too warm. If they do, the heat can degrade the matcha properties. It can take up to one hour to grind just 30g of Matcha.
Since you are ingesting the entire leaf when drinking matcha (as opposed to steeping leaves with other teas), your body is taking in the benefit of a hearty leaf plant. Matcha is rich in antioxidants including EGCG, high in amino acids - specifically L-theanine, contains high levels of caffeine (comparable to coffee) and contains fibre, chlorophyll, and other vitamins and minerals.
Matcha has been used for centuries by monks in their meditative practices. During long hours of sitting, they found that matcha provided a state of calm alertness and improved their concentration abilities. Modern science has determined that the caffeine in matcha combined with the amino acid L-theanine helps to induce a state of relaxation, but without drowsiness. The nutrient boost couldn’t have hurt either!
Thay Tea offers a variety of choices for your matcha experience – from Ceremonial Grade (best used when drinking matcha straight), to Latte Grade (great for drinks and cooking) and, flavoured blends. All are organic.
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