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    Matcha History More than 800 years ago, Buddhist monks were first to use Matcha during their meditation. Matcha tea helped them reach a serene state of mind, kept them alert and much focused. Matcha was soon embraced by the Japanese culture and it became an integral part of the Japanese formal ritualized tea ceremony, Cha-no-yu. Matcha Process Prior to its powdered form, Matcha is called “Tencha. When the new shoots on the tea bush have two or three leaves, they are shaded from sunlight with straw or cloth screens for two or three weeks. In the processing of tencha, the leaves are dried after being steamed but are not rolled. During the drying process of the leaf, veins and stems are removed before the leaves are ground into a fine powder in a mill. .,” Matcha Tea & Nutrition Matcha tea completely dissolves in the water when well whisked and thus the tea leaf is consumed in its entirety, providing more nutrients, vitamins and minerals. Matcha tea has no colorants, sweeteners or flavoring agents. It is all natural and rich in antioxidants (especially EGCg), polyphenols, catechins and amino acids found only in tea such as L-theanine. The Vitamin C in Matcha tea is resistant to heat, and can withstand temperatures as high as 176◦ F. This vitamin is known to be essential for good skin tone and youthful elasticity. Matcha tea clears the head and refreshes the body and mind. The caffeine in it is milder than that present in coffee because it is combined with catechins. Unlike the regular brewed tea where most of the tea leaves go to waste, and since matcha tea is consumed in its entirety, it is highly recommended that matcha tea be organic. |
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