The Secrets of Matcha Green Tea, Beloved by China and Japan for Millennia

With numerous benefits and a unique taste, green tea Matcha is categorized as a superfood, rich in countless antioxidants. It is increasingly being added to many people's diets in the form of irresistible beverages or as an ingredient in tempting desserts, not only for its vibrant green color but also for its health benefits.

Matcha is suitable for green tea enthusiasts who replace their morning cup of coffee with a dose of energy from leafy greens. Green tea, like coffee, is believed to contain caffeine, as well as catechins – natural polyphenols renowned for being up to 100 times more effective than vitamin C in fighting free radicals. This makes the recently popular Matcha Latte a preferred invigorating drink with which one can start their day and provide their body with a host of beneficial substances.

If one finds it difficult to choose between a regular cup of tea and a cup of green tea Matcha, this superfood will win with its many times higher nutritional value compared to all other teas in the world. This is due to the fact that the leaves of the plant are ground into a powder, which aids in the full absorption of matcha's nutrients.

WHAT IS IT?

Green tea Matcha is obtained by grinding the leaves of the "Camellia sinensis" plant – a shrub from which black, white, and other types of green tea are also derived. Unlike them, however, strictly specific and unique techniques are used in the cultivation of the plant for matcha production.

Traditional practices involving matcha date back centuries to China and Japan, where special methods such as shading and covering tea fields were first used for cultivating the plant.

These unique cultivation methods are responsible for matcha's distinct taste, which can be described as umami. Shading the leaves creates a balance between catechins, which cause matcha's bitter taste, and the amino acid L-theanine, which has a sweet undertone. Covering the plant helps concentrate these important nutrients in the leaves, which are then ground into powder and later consumed.

Matcha was first discovered by the monk Myoan Eisai, who brought green tea to Japan. He concluded that consuming matcha aided his meditations by making him calmer – an effect attributed precisely to the interaction between catechins and L-theanine.

As more benefits are discovered and attributed to matcha, its use becomes more widespread, and it becomes a central part of the "Chado" tea ceremony. This daily practice involved offering a bowl of the green powder in honor of the monks' god – Buddha. The practice has been passed down from generation to generation and has managed to endure through time, serving today as an occasion for people with common interests to meet, exchange experiences, and connect with ancestral traditions.

Matcha has a rich and earthy taste that pairs with a variety of plant-based milks, with soy and oat beverages being the most preferred combinations.

BENEFITS OF MATCHA CONSUMPTION
- Regarding cardiovascular health – the incredible array of beneficial micronutrients in matcha includes the unique epigallocatechin-3-gallate (EGCG). Scientific studies show its presumed benefits on the cardiovascular system as a prevention of atherosclerosis, cardiac hypertrophy, myocardial infarction, diabetes, and more. Matcha consumption can reduce plaque buildup in blood vessels, thickening of the heart wall, and help prevent heart attacks;

- A cup of green tea Matcha contains numerous antioxidants that help eliminate free radicals from the body. Additionally, matcha reduces oxidative stress caused by an imbalance between free radicals and antioxidants in the body. The catechins in matcha can reduce inflammation in the body, as well as combat bacteria from the external environment;

- Matcha consumption positively affects both the internal environment of the body and externally, as it can improve skin condition. The nutrients in matcha can support the regeneration of skin cells, wound healing, and improve various conditions such as acne, rosacea, etc. Even more interestingly, in addition to being a beverage, matcha can contribute to more radiant skin when used to make a homemade face mask that reduces redness and restores skin's glow;

- Improves cognitive functions: according to a study, matcha has the highest content of L-theanine among all types of tea. It favorably affects cognitive functions by improving focus, concentration, and memory.

HOW TO CONSUME IT?

Powdered matcha is consumed as a tea beverage that is prepared in no time. To make it, you need 1 teaspoon of powdered matcha and about 150 ml of warm water, which are stirred until fully dissolved using a special Japanese bamboo whisk, Chasen, or a regular whisk.

Also, more modern chefs integrate matcha into various recipes for baked goods and raw desserts. It contributes its special taste and nutritional qualities to them.

Here are some interesting and easy recipes you can use it in:

Mint ice cream with matcha and dark chocolate chips

Matcha, pistachio, and white chocolate cookies