Supercharged green. Exploring matcha's journey from Japanese tradition to global phenomenon

Matcha - A Booster for Health

Matcha is produced from dried and pulverized tea leaves. These leaves are cultivated under precise conditions, and this green powder they produce is replete with numerous vitamins and minerals, including Vitamins C and E, beta-carotenes, magnesium, potassium, calcium, and iron.

Matcha far exceeds most other products in antioxidant content. Particularly noteworthy is its catechin content, especially EGCG, which exhibits strong antioxidant and antitumor properties and boosts metabolism. In fact, there are as many as 137 more antioxidants in matcha tea than in regular green tea!

Regular consumption assists brain function, promotes heart health, and lowers harmful cholesterol levels.

For those in search of an alternative to coffee, matcha may be the ideal solution. While it does contain caffeine, its effects are more subdued and long-lasting than coffee.

The presence of L-theanine, an amino acid, elevates the activity of alpha brain waves, improving concentration, memory, and learning ability. Additionally, it possesses relaxing properties and decreases stress.

These attributes make it the perfect choice for people engaged in mental work.

When selecting matcha, a few factors should be considered: it should hail from organic cultivation, be stored properly (in a dark place), and exhibit an intensely green color. Also, the country of origin is important - the most exceptional matcha originates from Japan.

Preparing matcha at home is straightforward.

Begin by blending half a teaspoon of powder with a small quantity of warm water (temperature between 158-176 degrees Fahrenheit), mixing thoroughly. Once a paste consistency is achieved, add another 0.85 cups of warm water and mix again. Matcha pairs excellently with plant milk and honey for those who prefer some sweetness.