More than a healthy cup of tea, matcha is used in a multitude of products—from facial masks to ice cream—and is abundant in antioxidants.

Matcha has a long and distinguished past and is considered unique in the world of tea. Aside from its historical significance as part of the Japanese tea ceremony, its distinction lies in that, unlike most teas that are prepared by pouring hot water over the leaves, the leaves are ground into a fine powder and consumed in their entirety.

The way matcha is grown and harvested is also unique—only the young leaves from the tea plant (Camellia sinensis) are used, and plants are shaded for approximately a month before harvesting to improve their flavor and color as well as enhance the content of bioactive compounds like theanine, caffeine, chlorophyll, and various catechins. The young leaves are then ground with a stone mill to produce the fine green powder we know as matcha.

Benefits the Brain and Cognition