Matcha green tea has become widely popular due to its impressive health benefits, thanks to its high antioxidant content.
Unlike regular green tea, drinking Matcha means consuming the whole powdered leaf of the Camellia sinensis plant. This leads to a greater intake of nutrients and amino acids. While Matcha does contain caffeine, it also has compounds that help mitigate its jittery effects.
What is Matcha Tea?
Matcha is made by grinding green tea leaves that are specially grown into a fine, vibrant green powder. Dr. Jennifer Robinson explains that farmers shade the plants from sunlight for two weeks before harvesting to boost amino acids and antioxidants, making Matcha distinct from other teas.
Unlike fermented teas such as oolong or black tea, Matcha leaves are dried and roasted before being ground. The term “Matcha” translates to “powdered tea” in Japanese.
Nutritional Profile of Matcha
Matcha is rich in beneficial compounds, including catechins, flavanols, and polyphenols. EGCG (epigallocatechin gallate) is particularly recognized for its potential anticancer properties. These antioxidants help reduce the risks of chronic conditions like heart disease and type 2 diabetes.
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