After water, tea is perhaps the most consumed beverage in the world. It has over 3000 varieties and the origin of all these varieties of tea is the Camellia Sinensis plant. These varieties differ due to the changes in processing, growth conditions, and geography.
There are five major categories of tea; two of which are black tea and green tea.
It is very popular both in the east and the west due to its rich compounds and low caffeine levels.
For production of green tea, tea leaves are plucked and left to wither. They are not left to wither for long though and are soon heated either by pan-firing or by steaming to halt oxidation process. In this way, the leaves retain their fresh flavor and color, and their green nature. It produces more delicate flavors as compared to the other tea types and has accents and undertonesmaking it a favorite of many connoisseurs.
Its caffeine levels are lower than that of black tea. 24-40 mg caffeine is consumed byhaving a cup of green tea.
It has many antioxidants such as flavonoids and catechins. Catechins deal with the free radicals (substances that play a role in many diseases), thus protecting cells from damage. Green tea also consists of EGCG (Epigallocatechin Gallate) antioxidant, a catechin which is responsible for numerous medicinal properties of green tea.
For its production, like the green tea, tea leaves are plucked and left to wither. After that, they are crushed, curled and allowed to oxidize prior to being dried. It is 100% oxidized. All the catechins are converted into thearubigins and theaflavins in the process. This turns the tea leaves black and gives them strong flavor as well as strong aroma.
Typically, it has more caffeine than green tea. 14-61 mgcaffeine is consumed by having a cup of black tea.
As for the antioxidant composition, black tea is composed of many types of flavonoids that have both antibacterial and antioxidant characteristics. The flavonoids in black tea help reduce chances of cancer and cardiovascular diseases.
Matcha is the current darling of the tea world. It is finely powdered green tea. However, for preparation of Matcha leaves, the tea plants are kept under shade cloth before they are harvested. This results in improved texture and flavor. The rest of the process is like that of the green tea production except that at the end, the leaves are stone-ground into powder form.
To prepare Matcha tea, the Matcha powder is sifted and whisked with hot water until the concoction froths.
Matcha is a high quality tea that is rich in minerals, vitamins. and antioxidants.
Frequently Asked Questions about Matcha Powder Tea
Matcha tastes fresh and green – similar to green tea, but more brothy and robust. The flavor strikes an appealing balance between mildly sweet and mildly bitter. The highest-quality matcha leans more towards the sweet side, while cut-rate matcha will taste more bitter. Like coffee and other teas, many people choose to add sweetener or some type of milk to their matcha. In fact, if you sweeten it up, it even tastes similar to iced black tea.
Yes, all our Matcha products are 100% USDA Certified Organic.
Purists insist that the only way to mix matcha is with a traditional bamboo whisk. If you don’t have one of these on hand, feel free to use a spoon. To break up lumps, try using a small fork or metal whisk to stir your matcha. In a pinch, a shaker bottle will work as well.
Of course not! While the traditional Japanese tea ceremony uses hot water and a bamboo whisk, you can drink Matcha however you would like. Blend matcha with milk for a morning latte, toss a scoop into your pre-workout smoothie, or mix it with cold water for a refreshing afternoon treat.
You can use either cold or hot water, whichever you prefer. To enjoy a basic matcha tea, mix 1 teaspoon of Matcha Green Tea Powder (culinary or ceremonial) with 6-8 ounces (3/4 cup to 1 cup) of cold or hot water. If you choose hot water, just ensure that the hot water is below boiling, so you don’t lose any of the benefits of drinking matcha (between 160°F – 180° F).
Because of its high content of EGCGs, matcha boosts fat metabolism and can burn up to 25% more calories. It can improve your energy and stamina, and many people enjoy matcha as a pre-workout drink.
Many people find that matcha increases their level of sustained energy for four to six hours. Matcha provides a calm, steady energy that comes from its unique combination of caffeine and L-theanine.
Caffeine affects different people in different ways. The general consensus in the medical community is that a small amount of caffeine (up to 200 milligrams per day) is fine for pregnant women. As with any product that contains caffeine, you should consult your doctor before consuming matcha during your pregnancy.
No. Unlike strong espresso drinks and other energy boosters, matcha has no side effects (just positive ones). Matcha enhances your energy naturally at a sustainable level, without jitters or any kind of “crash.” However, we don’t recommend drinking matcha on an empty stomach. Like other products with caffeine, this could cause your stomach to feel a bit unsettled.
Matcha green tea powder should be stored in an airtight container in a cool, dry, dark place.