Matcha (抹茶) is a powdered green tea and is traditionally stone ground from Camellia Sinensis plants. Matcha is widely recognized by its vibrant green color and strong flavor. In Japanese culture, it holds a centuries old leading role in tea ceremonies. Most recently, matcha has become an international sensation and can be found in most Japanese tea rooms, coffee houses and now as flavoring and  as an ingredient in sweets, confections and baked goods.

Several weeks before harvesting, farmers cover the tea plants with tarps or bamboo mats causing a reduction in sunlight. This old tradition of covering slows the process of photosynthesis and increases the amount of chlorophyll giving the leaves an intense green coloring. The harvested leaves are steamed, air dried and sorted for grade quality. The stems and veins are removed making the leaves tencha, the step before becoming matcha.

In typical Japanese tradition, the leaves are then stone ground into matcha. Stone grinding is the age-old method of achieving a fine quality powder compared to machine ground matcha which produces an inferior product.  Stone ground matcha produces superior quality ceremonial powder that gives the finest feeling and best tasting matcha powder. This process produces a bold umami, or body, and sweet flavor.

The Japanese not only consume matcha as part of ceremonial tradition, but also as medicine to improve their health. While many people enjoy their matcha for its unique taste, matcha is widely recognized for its impressive health benefits. Matcha contains a variety of nutrients and provides improved health. It is known that matcha boosts metabolism and at the same time provides a calming effect thereby, improving sleep and relaxation. In Japan, the scent or aroma, of matcha is also enjoyed for its therapeutic properties.

Matcha is high in antioxidants, leading to younger looking skin and fighting the negative effects of UV radiation. According to the ORAC (oxygen radical absorbance capacity) method,  matcha provides more than 5 times as many antioxidant.  

Matcha is high in Catechins which are the most potent forms  of antioxidants found in green teas. One specific form of powerful catechin is the EGCg (epigallocatechin gallate). Scientists have found that matcha contains over 100 times more EGCg than other teas. It is mostly known by nutrition experts for its cancer fighting properties. EGCgs make up to 60% of catechins that are found in matcha teas.

We now know that amino acid L-Theanine is contained in the leaves made to produce matcha. This amino acid promotes the body’s production of alpha waves in  brains which in turn, helps to relax without drowsiness. We now see how, for over a 1,000 years, Japanese Zen Buddhist monks and Chinese Daoists have consumed matcha tea for relaxation and meditation while staying alert. L-Theanine also helps in the boosting of memory and concentration by producing dopamine and serotonin thereby, improving mood that can benefit all.

According to Japanese history and tradition, Samurai warriors drank matcha tea prior to going into battle specifically for the tea’s clean energy properties. The L-Theanine property effects produce increased endurance and one bowl of matcha can give up to six hours of lasting energy. Matcha tea drinkers usually do not feel side effects of hypertension and increased nerves.

If you need help losing or maintaining a healthy weight, matcha’s high catechin properties have a positive effect on the body mass index (BMI) and overall waistline. One study found that matcha’s EGCg property boosts metabolism during exercise and can increase fat burning capabilities by up to 17%.

Step 1.  Sift 1-2 teaspoons of matcha into a cup.

Step 2. Add 2 ounces of hot water. Water must be under a boil for best taste results.

Step 3. Whisk in a zig-zag motion until frothy

Enjoy your matcha tea. Yum Yum!!