The champagne of green tea.
Historically, most monks have used caffeine (especially in matcha tea) to promote alertness and wakefulness for meditative purposes. Here’s what makes matcha so unique:
- Optimum Growing
- Tea plants that are to be used for matcha are covered with shade barriers during the last month of growing. The blocks out 95% of the Sun’s UV Rays, causing the plant to produce more amino acid nutrients.
- Optimum Processing
- Only the youngest tea leaves near the top of the plant are harvested for ceremonial matcha. The leaves are also de-stemmed and de-veined for even better flavor. The leaves are ground into a fine powder by granite mills. The granite absorbs the heat energy from grinding, and keeps the temperature low. This keeps the nutrients intact without burning off the delicate flavor or color.
- Optimum Consuming
- Matcha literally means “powdered tea” in Japanese. Rather than steeping the leaves and discarding, matcha powder is of such high quality that the leaves are consumed whole. This gives you the most benefit possible from the leaf.