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Matcha 101

WHAT IS MATCHA

    Matcha is a powdered form of high grade, shade-grown Japanese green tea called tencha. 

    ARTEAO'S ORGANIC MATCHA IS HARVESTED BY SMALL FARMERS WHO DRIVE THE ORGANIC MOVEMENT IN TRADITIONAL METHODS

    Shade grown 
    4-6  weeks before harvest, the tea plants are covered with a straw net to avoid direct sun light. This is a unique process seen in the cultivation of Matcha. This process boosts the amino acid content (l-theanine, umami) of the leaves, making bitterness milder and giving the plant a deeper green color.
    Hand picking
     
     The difference between hand picking and machine harvesting is that skilled farmers are picking the best leaves of the plant. Machine harvesting does not give you this ability to separate the best leaves from the others. 
    Stone ground
    ARTEAO's Organic Matcha is ground by traditional Japanese stone milling (Mikage-ishi) at an extremely slow at spend of 1 - 1.5 oz (30 - 40 g) per hour. This process avoids heat and friction that can destroy the nutrients of the leaf and deteriorate the color and flavor.
     

    HEALTH BENEFIT OF MATCHA

    Catechins

    A strong anti-oxidant found in green tea linked to fight free radicals. The most abundant green tea catechin is called (-)-epigallocatechin 3-gallate (EGCG) and is a highly active area of scientific research. Tea catechins such as EGCG have cancer-preventing functions, lowers blood pressure, anti-infection properties, immune system stimulation, and aids in dieting by suppressing hunger.

    L-Theanine

    An amino acid (umami) found in green tea induces the generation of alpha brain waves that are considered to be an index of relaxation and stress reduction. L-theanine is also known to control the excitement caused by caffeine. 

    Energy Level

    Matcha contains caffeine but, it’s about half the amount of a regular cup of coffee. The caffeine in matcha is absorbed slowly in the body, giving you a long and sustained energy boost compared to coffee.  

     References

    Yang CS et a.l  Cancer Preventive Activities of Tea Catechins. Molecules 2016:21: E1679.

    N et al. Green tea catechins for well-being and therapy: prospects and opportunities. Botanics 2015:5:85-96.

    Ben Lagha A et al. Tea polyphenols inhibit the growth and virulence properties of Fusobacterium nucleatum. Sci Rep 2017:7:44815.

    Nobre AC et al. L-theanine, a natural constituent in tea, and its effect on mental state. J Clin Nutr 2008:17 Suppl 1:167-8. 

    Higashiyama A et al. Effects of L-theanine on attention and reaction time responce. J Func Foods 2011:3:171-8.