Matcha is made from Camelia Sinensis, the same plant that is used to make all types of tea. The difference is that the way it is cultivated and processed that makes matcha so special. The best premium quality matcha comes from Japan and is made from the highest quality shade-grown leaves that are stone-ground to green tea powder. The tealeaves are covered with bamboo for 3 to 4 weeks before the first flush harvest in spring. The tealeaves are handpicked and the entire tealeaves are carefully stone-ground.
To fill one canister of 40 gr Aki or Miyuki with ceremonial matcha takes more than 1 hour.
Matcha has been found to fortify the immune system with the help of antioxidant powerhouses like Vitamin C, Zinc, and Chlorophyll. Matcha’s additional antioxidants may also reduce oxidative stress and combat the free radicals known for causing diseases like cancer. It also contains an other antioxidant EGCG that is know to have a positive effect on mood, memory function, and cognitive functions.
Matcha means “powdered tea” in Japanese. With matcha you are drinking the entire tealeaf instead of the infusion of green tealeaves.
Buddhists in China have used matcha over 800 years because they knew that matcha gives them energy, focus and relaxed awareness for hours. The Zen Buddhists brought the methods of preparing matcha to Japan in 1192 and it became an important item in monasteries and the high society. Also samourai have used matcha on the battle fields, in the Japanese Siebold Huis and Volkenkunde Museum you can find different accessories from the buddhist and samourai. High quality matcha gives a sense of well-being and relaxed awareness for over three to five hours whist reducing the desire to eat or drink short term energy boosters like coffee.