Matcha Tea and its Merits
The basic elements upon which the traditional Japanese tea ceremonies were built in the 12th century, resulted in the powdered matcha and green tea leaves that we enjoy today. The best matcha comes from Japan, where the tea bushes are covered for 20 days before being harvested; the shade allows for an increase in chlorophyll, which represents the intense shade of this green tea. Protection from direct sunlight also encourages its higher levels of the amino acid, L-Theanine, which is known for its unique stimulating and soothing effect.
The properties and benefits offered by Matcha tea are quite promising, considering also that it is a completely natural beverage, which is obtained by means of the whole green tea leaf, which goes through a process of cultivation, harvesting, drying and then grinding to obtain the fine powder and green color.
Through this process, the benefits of Matcha tea are multiplied. In fact, just one glass would be equivalent to ten glasses of green tea in antioxidant content and nutritional value.
Why is Matcha tea so special?
When we prepare an ordinary green tea, only a fraction of its benefits can be extracted because the rest of them remain on the leaf at the time of infusion. Matcha tea is just the opposite because the leaf goes through the process explained above, which turns it into a powder that is added to the water.
Basically, we are consuming the whole leaf, to take advantage of the full potential of vitamins, minerals, antioxidants and amino acids.
Properties of Matcha Tea
What makes Matcha tea so special is the large amount of vitamins, minerals, amino acids and antioxidants it provides. All this is possible thanks to the use of the complete sheet for its preparation.
Among the many antioxidants it provides us with, polyphenols such as catechins stand out, which are capable of protecting cells from oxidative stress and free radicals.
In addition, matcha tea has other polyphenolic antioxidants, including EGCG, which is linked to cardiovascular health and metabolism.
Among the minerals present in matcha tea, we have selenium, magnesium, chromium and zinc, so it also acts as an excellent antioxidant to increase the body’s defensive capacity.
How is matcha tea made?
Making matcha tea is quite simple. If you have ever prepared a conventional tea, then you should know that you need the most basic ingredients, which would be tea and water. In addition, a fine sieve and a Japanese brush are also required, which are usually used to make this traditional drink.
The ingredients you need to prepare this tea are the following:
First of all, it is necessary to heat water until it reaches a temperature of about 80 ºC. When this happens, just pour the water into the cup where you plan to serve the tea.
Using a strainer, sift the amount of matcha green tea you are going to use for the drink. It is then finely strained to remove any impurities that may exist, thus allowing the tea to fall directly into the breed.
While you do the above, heat an equivalent of one cup of water, without allowing it to rise above 80ºC. Finally, add the hot water on top of the green tea, and use a spoon to beat the green tea until a good mixture is obtained and foam is formed.
Matcha green tea is a special form of tea that offers useful health benefits and differs from conventional green tea in its cultivation; harvesting and drying that allow it to triple the properties of this millenarian beverage.
Today, many models, celebrities, fitness personalities and everyday tea drinkers find matcha green tea to be an agent for sure g down, fighting aging, reducing appetite and burning fat.