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Matcha What You Need to Know about Matcha    

Matcha has been getting a lot of media attention these days which is a bit puzzling, considering it has been served and enjoyed spiritually, medicinally, and as an uplifting beverage for close to 1000 years, give or take a century or two. In other words, the new trend is an old Japanese tradition.

The Tea Store ensures its customers that our matcha has been certified as an organically grown product. This is true for the majority of products we serve.

Matcha and accessories

Matcha Japanese Tea Accessories

So what’s the deal about Matcha?

Well, for starters, its expensive, but with good reason. Matcha is made from gyokuro, a green tea that has been grown under 90% shade 21 days prior to harvest. Gyokuro is Japan’s highest grade of tea, partly due to the care and attention required in both its growing and harvesting in the tea gardens.

Once gyokuro is harvested, the leaves are processed so that the veins of the leaves are removed. The next step is to grind what remains - traditionally on a stone mill – into a fine powder. The end product is known as matcha.

How do you prepare Matcha?
  • Add 1/4-1/3 tsp to 3/4-1 cup of hot water, not boiling, please!!!
  • The water should be 70-75 degrees Celsius or 1/3 below the boiling point. If the water is too hot, it brings out the bitterness of the tea, as well as destroying some of its medicinal properties.
  • Once water has been added, whisk into a froth until the powder has been integrated with the water. Enjoy!
What are the Benefits of Green Tea?

Green tea contains antioxidants, polyphenols, theanine, as well as a wide variety of vitamins and minerals.

Polyphenols are a class of phytochemicals found in high concentrations in green tea, and have been associated with heart disease and cancer prevention.
Catechins are a category of polyphenols. In green tea, catechins are present in significant quantities, more specifically; epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). EGCG makes up about 10-50% of the total catechin content and appears to be the most powerful of the catechins – with antioxidant activity about 25-100 times more potent than vitamins C and E. A cup of green tea may provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of broccoli, spinach, carrots or strawberries.
An amino acid that produces tranquilizing effects in the brain, theanine is a unique amino acid found in the leaves of green tea. Theanine is quite different from the polyphenol and catechin antioxidants for which green tea is typically consumed. Through the natural production of polyphenols, the tea plant converts theanine into catechins. This means that tea leaves harvested during one part of the growing season may be high in catechins (good for antioxidant benefits), while leaves harvested during another time of year may be higher in theanine (good for anti-stress and cortisol-controlling effects). Three to four cups of green tea are expected to contain 100-200 mg of theanine.
Flavonoids are part of a large class of chemicals that occur naturally in plants. A simple definition describes flavonoids as "any group of substances found in fruits and vegetables essential for processing vitamin C and needed to maintain capillary walls. They may aid in protecting against infection. Deficiency can result in a tendency to bruise easily.
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