What is Matcha?Matcha is made with very specific tea leaves that have been covered a few weeks prior to harvesting, to slow growth and thus produce a greater share of amino acids. The leaves are then laid out flat on the ground to dry. Once dried, they are called tencha. Tencha can then be made into the stone-ground matcha. Only tea that is first tencha can become matcha.
Health Benefits of Matcha- Increases energy/metabolic rate
- Promote anti-aging and immunity
- Stabilize cholesterol and blood sugar level
- Cleansing and detoxifying effects
- Improves mental/physical alertness
- Helps weight loss…and more!!!
Research continues to support the many health benefits of green tea. Very high in antioxidants, green tea helps to control free radicals, which are a natural consequence of cell metabolism in the body. Polyphenols are found in high concentrations and help in the prevention of heart disease and cancer. Catechins, which are a category of polyphenols, reduces LDL cholesterol and suppresses the chemicals in the body that trigger the constriction of blood vessels, thereby helping in the prevention of high blood pressure. Research has shown that green tea catechins also inhibit the growth of various types of cancer cells and have proven to be antibacterial and antiviral. Theanine is an amino acid that produces a tranquilizing effect in the brain and is found in the leaves of green tea. It helps the brain produce more alpha waves, which make it effective against tension and stress and it increases mental focus and improves concentration. With matcha, the actual tea leaf is consumed, which gives higher concentrations of catechins and vitamins.
Matcha – Nutritional Information| | Matcha | Green Tea | Black Tea | Coffee | Polyphenol
(Tannin) | 1.0g | 0.07g | 0.1g | 0.25g | | Protein | 3.1g | 0.2g | 0.1g | 0.2g | | Fiber | 3.9g | --- | --- | --- | | Calcium | 42mg | 3mg | 1mg | 2mg | | Iron | 1.7mg | 0.2mg | 0mg | --- | | Potassium | 270mg | 27mg | 8mg | 65mg | | Vitamin A | 480ug | --- | --- | --- | | Vitamin B1 | 0.06mg
| --- | ---
| --- | | Vitamin B2 | 0.14mg | 0.05mg | 0.01mg | 0.01mg | | Vitamin C | 6mg | 6mg | --- | --- | | Carotene | 2900ug | --- | --- | --- | | Caffeine | 0.3g | 0.02g
| 0.03g | 0.06g |
*Per serving - By Standard Table of Food Composition in Japan (5th ed., 2000)
How to make Matcha
 | 1. To make a smooth, tasty Matcha, you need; Matcha, a tea strainer, a tea spoon, a bamboo whisk, and a bowl. |  | 2. In a bowl, sift about 1 teaspoon matcha using a tea strainer. |  | 3. Whisk matcha with hot water using bamboo matcha whisk, moving the whisk vigorously in “M” motion. |  | 4. For freshness, keep matcha in an air-tight container after opening. | 
| 5. Soak bamboo whisk in water before making matcha to prevent breakage. |
We use the freshest quality matcha from Nishio, Japan, the number 1 city of matcha production in Japan.
Matcha Recipes
MATCHA BASIC
Blend 1 tea spoon of matcha with hot water (add milk, soy, honey, or sweetener to taste)
*We recommend you to use bamboo whisk for a smooth matcha.
MATCHA LATTE
Add steamed milk (soy, almond or rice milk) to MATCHA BASIC
Also enjoyed cold as ICED LATTE
MATCHA SMOOTHIE
Using a blender, mix 1-2 teaspoon of matcha with ice cubes, fresh fruits or juice of your choice.
GREEN TEA ICE CREAM
Mix matcha with vanilla ice cream or soy ice cream
Matcha can be used widely in cooking and baking as well…just be creative and enjoy!
Matcha Harvesting
Green tea and Matcha harvesting starts in early May every year. Prior to the harvesting, matcha fields are covered with tarpaulin shading to protect them from being exposed to direct sun. This cover cuts 90% of the sunlight. Covering tea trees helps keep the amount of Theanines, a set of amino acids found in green tea. Theanines adds a sweet taste and body to matcha. Catechin, similar to polyphenol as in red wine, is also found in green tea. It is famous for its antioxidant and antibacterial effects.
 
For the first annual harvesting in May (there are three harvestings a year), our green tea leaves are carefully picked by hand, not by machine. It is to pick only the fresh, best leaves from this year.
  
Once tea leaves are picked, they are transferred to the processing plant. Tea leaves must be processed on the same day for the maximum freshness.
The Process of Matcha Making
1) Steaming: The picked leaves are steamed for 20 seconds
2) Blow drying: The leaves are quickly dried
3) “Tencha”: Stems and veins are removed, and tea leaves become matcha flakes called “Tencha”
4) Storing: The matcha flakes are is stored in cold units (-5~10 C) for the maximum quality
5) Grinding: The matcha flakes are stone-ground upon a customer’s order, packaged and shipped
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About Matcha
