Produced solely in Japan, Matcha powder has long been drunk as a tea or used as an ingredient in a variety of recipes.

Production of Japanese Matcha tea

Local farmers in Japan grow the tea using traditional methods, from cultivation to grinding. It is known to be grown on the banks of the Yahagi River, with a misty mist and a microclimate conducive to its growth. A few weeks before harvest during the spring season, the tree plants are covered with bamboo mats. This reduces the sunlight reaching the plants and at the same time increases the chlorophyll content in the leaves, which gives matcha green tea its distinctive green color.

Once it has been harvested, the tea is steamed before being air dried. The next step involves grading before the stems and veins are removed. At this stage, the leaves are known as tencha, and once ground, it is called matcha.

The stone mill grinds the tea grade version and this is finer compared to the industrial version.

Content in Matcha powder

Matcha green tea comes with a number of ingredients including:

• Amino Acids: It is known to contain the amino acid L-theanine, which is helpful in relaxing the mind. It is also what gives tea its distinctive flavor.
• Caffeine – Like other green teas, Japanese matcha tea comes with caffeine, giving drinkers smooth, steady energy.
• Antioxidants: The amount of oxidants in this powder is believed to be higher than in other foods.

The benefits increased by using Matcha

This type of tea comes with a wide variety of benefits for users, some of which include the following:

• Delayed Aging – With the antioxidants in the powder, users will be able to enjoy a number of benefits. One of them is the delay of aging since antioxidants fight against free radicals that are produced in the body and this protects the body from the adverse effects of elements such as external toxins.
• Protection against chronic diseases: The antioxidants found in this product are also helpful in protecting the body against diseases such as cancer. One of the main antioxidants are catechins, known for their anti-cancer properties. It is also known to reduce the risk of heart disease, thanks to the catechins. The drink also has the ability to inhibit a number of enzymes responsible for arthritic inflammation. It also comes with a number of compounds known to protect users against ulcers caused by NSAIDs.
• Cleanse the body: Chlorophyll in the leaves has a number of functions. One of the main ones is to get rid of heavy metals and chemical toxins from the body. This is facilitated by the fact that the powder is completely ingested when consumed.
• Mood Enhancer – This product comes with an amino acid known as L-theanine, which is responsible for relaxing the mind. Over the years, monks have been taking matcha to aid in their meditation. When combined with caffeine, L-theanine provides drinkers with a calm state of alertness that lasts over time.
• Weight Loss: The powder is noted to have the ability to increase energy expenditure and fat oxidation in many people. Consuming this drink will increase thermogenesis and this will help users to reduce weight. The other advantage is that the use of this powder has no side effects compared to the weight loss products available on the market today.

Preparation of Japanese Matcha

Before making this drink, users need to determine which version they want as it is available in a slim style and a chunky style. The basic steps to follow include:

• heating water
• Rinse the tea bowl with hot water before drying it with a cloth
• Rinsing the bamboo whisk
• Once the tools have been prepared, users must sift or sift the powder directly into the container.
• They then need to add water after it has boiled to between 165 and 180 degrees F.
• Using the bamboo whisk, they should quickly whisk back and forth for some time and the Matcha is ready to drink.

When preparing the thin style version, you need to get 2 bamboo sticks of the powder per 3 ounces of water and for the thick style; they should drink between 2 and 4 teaspoons per 1.5 ounces of water.