Matcha – a Superfood - by Richard Isaac
Matcha is certainly among the earth’s “Superfoods”. Matcha is a stone ground green tea, traditionally used in Japanese tea ceremony since about 2000 years ago. In the world of tea Matcha surpasses other kinds in its health promoting content. Why? When you drink steeped green tea, much of the antioxidants remain in the tea leaves, never to be consumed. While drinking Matcha, the whole leaf is being consumed so with it, all the antioxidants (catechin polyphenols), chlorophyll, vitamins, trace minerals and L-theanine is being consumed as well.
How is Matcha Produced?
Not any tea leaf can be ground, turn into powder and be called Matcha. It has to go through a specific process. The process starts with a selection of good green tea varieties. Most Matcha is made from Yabukita varietal, the most popular in Japan, although very good quality of Matcha also comes from samidori or okumidori varietals. The area where the tea is grown has a fundamental importance. Good green tea growing prefectures in Japan will produce the best...
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