Matcha green tea powder is made with finely ground green tea leaves
that are rich in phytochemicals, most particularly catechins. Matcha is
the type of green tea served in formal ceremonies in Japan.
After harvesting, the stems and veins are removed, leaving the leaves
which are the only the edible portion. Matcha remains palatable due to
the development of theanine, a mellow flavor stemming from amino acids.
Teas grown and cultivated in full sun, on the other hand, develop
catechins, which add an astringent flavor to the tea.
The leaves used in this premium tea are cultivated in shaded areas,
increasing their chlorophyll content and producing a rich source of
antioxidants. The powder is most commonly used in green tea beverages
but can also be featured in a variety of other ways such as matcha ice
cream and matcha cupcakes.
Credited with benefits that range from aiding weight loss and building
muscle to cancer prevention and reducing cholesterol, this superfood is
one of the most potent nutritionals available today.
But unlike other types of tea that are steeped in bags, matcha is a
finely milled powder made from the whole leaf and dissolved in water to
release the full health properties of the leaves. In fact, one cup of
matcha has as many antioxidants as 10 cups of regular green tea.
There are two major regions where matcha is produced –Uji of Kyoto, and
Nishio, in the Aichi-prefecture, Japan.
What is matcha?
Technically, any liquid intended for drinking is a beverage so named by a word derived from French and Latin verbs meaning ‘to drink.’ Healthy beverages are beverages with health benefits that attribute by its nutritional value. The use of healthy beverage for promoting health and relieving symptom is as old as the practice of medicine.
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