THE HISTORY OF MATCHA
Matcha originated in the Sui and Tang Dynasties in China but flourished in Japan and then developed into parts of the Japanese tea ceremony. In ancient times, people preserved the spring tender leaves by steaming and making them into cakes (dough tea). It was roasted and dried again on the fire before serving, grinding into powder with a natural stone mill, then brewed in a bowl with hot water.
With the evolution of the times, tea drinking is becoming more and more simplified and diversified. Drinking it with milk, Yakult, lemon, etc., is generally for health reasons.
Matcha made from green tea. After picking the tender leaves, use the steaming technique for fixation (to halt further oxidation of tea leaves). The characteristic of the steaming method is to maximize the preservation of chlorophyll in tea leaves which gives matcha an emerald green colour.
After the steaming process, the tea leaves pass through a low-temperature drying method and grinding. Tea trees are adopting the shade-grown cultivation method, which increases the amino acids in tea. Produced matcha has an emerald green colour, a fine powder. The taste is slightly bitter but not astringent, and the aroma is more delicious.
The selection of tea tree varieties has strict criteria. Tencha is extracted from a variety of plants high in protein, amino acids, chlorophyll, and low in caffeine. It makes matcha less astringent and less bitter, as well as adds a hint of sweetness. The shading of the tea leaf for up to 21 days before the spring harvest increases the chlorophyll in the leaf. Only 5 to 6 of the young leaves are picked. Everything is done to solidify the foundation for the colour, aroma and taste of matcha. The use of Japanese HTST flow-type autoclaving equipment effectively inhibits the deterioration of the quality of milled tea due to rapid heating during processing, such as discolouration and spoilage.
NUTRITIONAL BENEFITS OF MATCHA
Matcha has more than 10 times more antioxidants than regular green tea. The health benefits of matcha exceed those of green tea because when you drink matcha you are consuming the whole leaf, not just the tea liquor.
One cup of matcha equals the nutritional value and antioxidant content of 10 cups of green tea. For maximum nutritional benefits, matcha is unbeatable.
• Rich in antioxidants and chlorophyll. Strengthens the immune system, also fights UV radiation, keeps the heart healthy and reduces the chance of fatal diseases.
• Catechins found only in green tea. Amino acids with catechins are the main metabolic boosters of matcha, maximizing weight loss.
• Glycemic index zero. Does not raise insulin levels.
• No sugar, high fiber. Can detoxification beauty. By eating after, people can accelerate intestinal peristalsis to rid their bodies of toxins. Additionally, matcha contains a variety of nutritional benefits for human skin, such as accelerating skin metabolism. This is why regular consumption of matcha can provide a helpful detoxification beauty effect.
• Matcha contains flavonoids that soften blood vessels and also speed up blood flow. In addition, it removes cholesterol from the blood, which can bring down excessive blood pressure and blood fats.
• Helps to slim down, maintain good health, lower blood sugar, high blood pressure and cholesterol.
P/s: Japan has one of the longest life spans per capita in the world, and it is rumoured that this may be related to their extensive tea consumption.
BASIC BREWING METHOD
1. Take out half a teaspoon of matcha powder and put it into a 250ml glass cup
2. Add warm water and stir well. Ready to drink.
3. You can choose to drink it hot or cold.
We use double-layer packaging. The outside layer of paper cans is to prevent direct light from reaching the tea. The glass jar inside functions as a vacuum primarily to prevent light and air from oxidizing the matcha tea and affecting its freshness and nutritional value.