What is Matcha? More than Japanese green tea… An ancient secret
Matcha is Japanese green tea ground into a powder. Matcha is made from the leaves of the tea plant Camellia Sinensis. What makes Matcha so special is the origin and production method of this green tea. The different ways in which green tea leaves are treated determine the quality of tea. There is only a small group of elite Japanese tea farmers that is capable of producing high-quality Matcha.
Tea plantations for Matcha look very different than other tea fields. 4 weeks before harvest, Matcha plantations are covered with dark tarps. By doing this the tea plants receive 90% less sunlight. In order to compensate, tea plants intensively generate chlorophyll and the leaves produce large amounts of amino acids.
Matcha has remained a well kept secret for centuries, reserved for the Emperor and his elite. The Chinese brought the green tea to Zen Buddhists. A Buddhist monk promoted Matcha as a miraculous medicine for prolonging life and in turn, in the 12th century introduced Matcha as a meditation drink to the caste of the Samurai. From there a unique Japanese tea ceremony with exceptional green tea in powder form (Matcha) spread far and wide. Nowadays, drinking Matcha is an essential substance of Japanese culture.
Matcha is currently becoming more widely known, but it remains a real art to produce the highest quality. Matcha is dark green, tastes sweet with a soft aftertaste.
Amanprana Matcha is organic Matcha of unparalleled high quality with superior nutritional value (see label).
- Friend of students
- Kotobuki Matcha quality
- Focus, Zen and detox (chlorophyll)
- 137 times more EGCG catechins than green tea
- Superfood: vit. E, fibre, minerals, tannins, +15 types of proteins,...
- Very high antioxidant level