Matcha is a green powdered from of Japanese green tea tradational grown by shading the Camellia sinensis plant leaves before harvesting to increase synthesis of antioxidants. It comes in two grades; Ceremonial and Culinary. Culinary matcha can be further spilt into five groups
This is dependant on the form of matcha you are consuming. If it in a cake or a latte it will be quite sweet but if you are having it with warm water it will have more of a umami flavour. It is known to be sweeter and stronger than other green teas. It has green grassy notes and is a vibrant green colour. You can even buy flavoured matcha powders.
A study in the academic journal Molcules in 2021 investigated the health benefits of matcha and the results were astonishing. Matcha is rich in antioxidants. Catechins protect cells from oxidative damage which reduces the risk of developing chronic diseases like cancer. Matcha supports heart health by being high in EGCG, a catechin which has been shown to improve lipid profiles by reducing low density lipid forms of cholesterol and triglyceride levels. Matcha has been linked to thermogenesis - the metabolic process where organisms produce heat to burn calories and creates warmth. This means is good for people looking to lose weight, which comes with its own set of benefits like reducing obesity, boosting your metabolism and having more energy. Matcha also supporting your immune system by having antiinflammatory, and antibacterial properties. It has a calming effect on the mind and body.
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