Matcha – Green tea stone ground into a fine powder; typically used in traditional Japanese tea ceremonies.
• Range of plant-based amino acids, like L-Theanine and L-isoleucine, that induce a calm meditative state, repair cell damage, boost brain health and support a healthy metabolism. Matcha contains up to 20% protein building amino acids.
• Full of chlorophyll and catechins, a class of antioxidants only found in tea.
• High levels of EGCG (epigallocatechin gallate), a catechin which studies show to have cancer fighting properties.
IS IT HEALTHIER THAN TRADITIONAL TEA?
Matcha contains a higher content of amino acids and antioxidants than normal tea due in part to how it is grown and harvested. The leaves are shade-grown, to ensure the highest level of antioxidants, and harvested before reaching maturity, to capture the most robust plant-based vitamins.
Matcha green tea originated in China during the Song Dynasty (10-13th century). The practice of grinding dried Camilla sinensis leaves into powder that was water whisked to prepare tea began in the late 12th century as a ritual among Zen Buddhists. As legend has it, as matcha spread into Japan, the tea caught the eye of the shogun, who told samurai to use it before training.
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