WHY MATCHA?

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Matcha is one of the noble Japanese teas that offer significant benefits to our bodies.  Its production is a highly intricate process that requires manual labor. Unlike typical green teas, when you drink matcha, you're consuming not only the tea leaf extract but also all its valuable nutrients and antioxidants.

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HISTORY

The origin of this unique beverage traces back to its first appearance in China. Later in the late XII century, it was brought to Japan by Buddhist monks. It was there in Japan where the art of growing, harvesting, and preparing matcha reached its perfection.
Shaiding

Shaiding

The tea leaves are shaded for several weeks before harvest, which slows their growth and increases the concentration of chlorophyll and tannins. This process results in the vibrant green color and robust flavor of the final product.

Processing

Processing

After picking, the tea leaves undergo a steaming and drying process,  during which the veins are removed. Subsequent drying and fermentation also take place in shaded environments, whether outdoors or in well-ventilated spaces.

Grinding

Grinding

Grinding is the last stage of production. The finest grades of matcha are carefully ground by hand using special stone millstones.

What to consider when purchasing matcha?

When picking out matcha, the first thing you should do is look at its appearance:

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The powder should be a vibrant, rich shade of green. Pale or brown materials are a sign of either poor quality raw materials or improper storage practices.  Also, make sure there are no clumps in the product, as these can make it harder for matcha to dissolve in water.

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Other crucial elements – the sort of tea and its place of origin.

Traditionally these are classified into three types:

  • CEREMONIAL

    The highest grade and most expensive type. It is crafted from the earliest tea leaves harvested from the top of the bush, specifically the tender, young leaves. This type is typically served in traditional Japanese tea ceremonies,  but it can be very challenging to find it outside of Japan.

  • PREMIUM

    Made from older leaves, slightly less flavorful than ceremonial matcha but higher in catechin content.

  • CULINARY

    Primarily used for culinary purposes such as making dough, noodles, or Japanese sweets like wagashi. Nowadays, culinary matcha is also used in desserts such as macarons, cakes, or chocolates.
WHO SHOULD AVOID DRINKING MATCHA TEA?

Even though matcha doesn't have many contraindications it could be wise to restrict or avoid consumption if:

1.You have high blood pressure (hypertension). Under such circumstances, it is recommended to avoid drinks, such as green tea, that may raise blood pressure. However, individual responses can differ depending on factors like caffeine sensitivity.

2.You have increased blood clotting that requires anticoagulants.