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Matcha is a type of Japanese powdered green tea.
Usually consumed as a traditional drink or used in matcha recipes, it is the perfect supplement to your daily diet. Its unique health properties, a very high content of antioxidants and a high caffeine content make the benefits of daily drinking of Matcha invaluable over time. By drinking matcha we must remember that we consume the whole ground tea leaves ( camellia sinensis ) – due to this fact, one cup of matcha is the equivalent of 10 cups of green tea in terms of the same number of antioxidants.
We obtain it from carefully selected shrubs, the leaves of which are cut off from the light supply three weeks before harvesting. This process forces them to intensify the production of nutrients and chlorophyll.
a sweetish aftertaste
intensely green
high caffeine content
a lot of antioxidants (the richest source among green teas and vegetables)
high content of chlorophyll , obtained with a special production process.
Matcha is a rich source of antioxidants. The antioxidants it contains scavenge free radicals that cause skin changes. Effectively slows down the aging process and prevents damage to the epidermis caused by UV rays.
Regular drinking can reverse their adverse effects over time.
Catechins (having antibiotic properties) , potassium, vitamin A. and C, iron, protein – you will find all of the above nutrients and vitamins in one cup. According to recent studies, matcha increases immunity at the cellular level.
Matcha is abundant in l-theanine perfectly improves your well-being.
L-theanine supports the maintenance of the proper level of serotonin and dopamine in the body. These substances also take active participation in the ongoing processes of the nervous system, and thus affect sleep, motivational abilities and the feeling of pleasure . Drinking matcha infusions improves memory and concentration .
It has been proven that matcha speeds up our metabolism and increases fat burning up to four times.
It is directly influenced by the naturally occurring organic compound EGCG (epigallblockatechin gallate).
EGCG increases the production of norepinephrine, thanks to which it intensifies the breakdown of fat for energy purposes.
Chlorophyll located in matcha naturally cleanses our body of toxins. Its increased amount is obtained myself by shading bushes 3 weeks before harvesting, which stimulates plants to intensify the production of nutrients, including the above-mentioned chlorophyll. Matcha also has a strong influence on the cholesterol level in our body – drinking it regularly lowers bad cholesterol LDL while raising good HDL.
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