Where does matcha come from? Origins, process, and health benefits of matcha
Matcha’s roots can be traced back to China, but it was in Japan that the technique, as we practice it today, was developed. In the 12th century, Japanese monks were looking for ways to stay alert, calm, and focused during their meditation. They discovered that by preparing the entire leaf, they were able to achieve energy and calmness simultaneously. This practice flourished into a robust ritual, Japanese tea ceremony, a practice that encourages mindfulness and an appreciation for the present.
How is it made?
Unlike regular green tea, which is prepared by seeping loose leaves in hot water, matcha is made by stone-grinding whole tea leaves into a fine powder — meaning you consume the entire leaf for maximum health benefits. (We recommend searching for organic matcha for this reason, to keep chemicals, pesticides, and fertilizers out of your drinks!)
The process
The finest matcha comes from shade-grown tea plants, which boosts chlorophyll levels for that vibrant green color.
Shade grown also increases the production of amino acids like L-theanine, which help you feel calm and focused.
After harvesting, the leaves are steamed, dried, and ground into powder, not all processing is equal! Stone ground produces the silkiest powder and smoothest texture.
The benefits
Antioxidant Overload: Matcha is rich in catechins, a type of antioxidant that helps fight free radicals in the body. This means it can help protect your heart and even reduce the risk of certain cancers.
Focus and Calm in One Sip: Thanks to the combo of caffeine and L-theanine, matcha gives you a smooth, focused energy without the jitters that come with coffee.
Metabolism Boost: Matcha has been shown to rev up your metabolism and help with fat burning.