A cup of Japanese matcha is equivalent to 10 glasses of green tea in terms of its nutritional value and antioxidant content
Matcha is a fine-ground, powdered, high-quality green tea and not the same as konacha. One cup of matcha is the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content. Epigallocatechin Gallate (EGCG) is the compound found uniquely in green teas which has been shown to possess almost unbelievable anti-cancer, anti-aging and overall health benefits. Matcha, on the other hand, contains exponentially higher amounts, almost 100 times EGCG than regular brewed green tea.
Matcha also has over 33 times the antioxidant levels of blueberries. It is also helpful for digestion and boosting metabolism. The Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. If matcha is to be served at a Japanese tea ceremony, it will then be placed into a small tea caddy known as a chaki. A small amount of matcha is placed into bowl, traditionally using a bamboo scoop called a chashaku and then a modicum of hot water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen.
In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). Matcha is made from shade-grown tea leaves, also used to make gyokuro. The preparation of matcha starts several weeks before harvest and can last up to 20 days, when the tea bushes are covered to prevent direct sunlight. This slows down growth, stimulates an increase in chlorophyll levels, turns the leaves into dark green and causes the production of amino acids, in particular l-Theanine. Only the finest tea buds are hand-picked. The leaves are laid out flat to dry where they crumble and are called tencha. Tencha can then be de-veined, de-stemmed, and stone-ground to the fine, bright green, talc-like powder known as matcha.