The process of turning tea leaves into a powder is not new. Matcha was the primary way to consume tea in China during the Tang Dynasty (600-900AD).
From the green tea family Matcha comes from the Camellia sinensis plant. However, it is grown differently and has a unique nutrient profile.
Famers grow matcha by covering their tea plants 20- 30 days before harvest to avoid direct sunlight. This increases chlorophyll production, boosts the amino acid content in particular thianine, and gives the plant a darker green colour.
Once the tea leaves are harvested, the stems and veins are removed and the leaves are ground up into a fine powder known as matcha.
Matcha contains the nutrients from the entire tea leaf, which results in a greater amount of caffeine and antioxidants than are typically found in green tea.
Matcha is claimed to protect the liver, promote heart health and even aid in weight loss.
Matche is rich in catechises, a natural antioxidants.
When you add matcha powder to hot water to make tea, the tea contains all the nutrients from the entire leaf. It will tend to have more catechises and antioxidants than simply steeping green tea leaves in water.
The catechises in matcha is up to 137 times greater than in other types of green tea.