TÉ MATCHA

What is matcha tea?

Matcha tea is a type of powdered green tea originating from Japan, known for its intense green color, umami flavor, and beneficial health properties. Unlike other teas, matcha is consumed as a whole ground leaf, maximizing its nutritional content.

Properties of matcha tea

High in antioxidants: Especially catechins, which help fight cellular damage and aging.
Natural source of energy: Contains caffeine and L-theanine, providing alertness without the jittery effects of coffee.
Boosts metabolism: Can contribute to fat burning and weight loss.
Detoxifying: Its high chlorophyll content helps eliminate toxins.
Enhances concentration and relaxation: Thanks to L-theanine, it improves mental clarity and reduces stress.

Types of matcha

Matcha is classified into two main types:

Ceremonial grade: Highest quality, used in traditional Japanese tea ceremonies. Has a smoother and delicate flavor.
Culinary grade: More intense and slightly bitter, ideal for making lattes, desserts, smoothies, and recipes.

Where is it produced?

The highest quality matcha is cultivated in Japan, especially in regions like:

• Uji (Kyoto): Considered the birthplace of the best matcha.
• Nishio (Aichi): Famous for its production in large quantities.
• Shizuoka and Kagoshima: Other regions with good production.
  

   

How to prepare matcha tea?

Traditional Japanese method

Sift 1 teaspoon of matcha into a bowl (chawan).
Add 70 ml of hot water (not boiling, around 80°C).
Whisk vigorously with a bamboo whisk (chasen) in a "W" shape until a light foam forms.
Other ways to prepare it include in the famous matcha latte, in shakes and smoothies, and in baking.