Due to the high concentration of L-theanine amino acids it contains, matcha gives most users a fine energy boost of between 3 to 6 hours. It stimulates the immune system, stimulates metabolism and accelerates fat-burning.
It also has excellent fever cooling properties, and helps with intestinal problems and diarrhoea.
And because it tastes good too, it’s used to prepare a variety of healthy smoothies and desserts, often adding a touch of its specific glowing green colour.
The leaves from which Matcha is prepared are of the highest quality and grow mostly in the shade, giving their characteristic chroma and stimulating the production of chlorophyll and amino acids. When the plants fail to find enough light as they grow, they become thinner. These thin leaves are called tencha.
Only the best, youngest and smallest tea leaves are hand-picked. The leaves are then briefly steamed to prevent oxidation and subsequently ground to a very fine powder by granite millstones.