37 Interesting Facts about Matcha! (Matcho)

37 Interesting Facts about Matcha! (Matcho)

  1. Matcha was invented by accident. The discovery was made when the farmers covered their plants with reed to protect them from frost damage. This led them to believe that tea plants grown in the shade produce a deeper flavor and are therefore of greater grade.
  2. The word MATCHA In Japanese literally means: "ground tea" It originates from the Japanese words "matsu" (to rub, grind) and "cha" (tea)
  3. Due to the shade-growing of plants intended for matcha production, L-theanine (an amino acid found in the tea plant, frequently used to treat anxiety) does not break down. As a result, Tencha leaves (the tea leaves used to create Matcha) contain larger amounts of L-theanine compared to other teas. The relatively high L-theanine content in matcha tea is responsible for its unique non-bitter taste. The combination of L-theanine and caffeine may enhance concentration, vigilance and efficiency to a higher extent than the use of either compound alone, additionally alleviating Stress.
  4. The flavor/strength of matcha tea is directly correlated to the amount of water used. Premium Ceremonial grade matcha (the grade of "Matcho") boasts a full bodied savory taste! We typically recommend 1/2 teaspoon (1g of matcha) per 4-6 ounces of water. This helps keeps the flavor profiles high, without watering down your Matcha. Cuz let's face it... nobody wants watered down "Matcho"!
  5. Thanks to shade-growing, matcha tea has increased chlorophyll content, which is responsible for its unique vibrant color. Chlorophyl and its derivatives exhibit strong antioxidant and anti-inflammatory activity.
  6. Fifty-one participants consumed 9 capsules of matcha or caffeine only or placebo, and the effect was measured after the first capsule (single dose) and after continuous ingestion for 12 weeks (continuous intake). The results showed that caffeine improved attentional function after a single dose, explaining the decreased reaction time seen following a single dose of matcha. The effect of continuous intake of matcha lead to an enhanced performance under stress load compared to caffeine.
  7. Matcha is the only Suspension Tea in The World! Instead of steeping leaves as you do with other green teas, matcha tea comes in fine powder form. You use a matcha whisk to whisk the powder into hot water, suspending it. Since matcha green tea powder is not soluble, you should drink it straightaway before the leaf particles settle at the bottom of the cup.
  8. Back in the 13th century, Zen Buddhist monks shared their knowledge of the health properties of matcha with Samurai warriors. These fighters learned that they could enjoy matcha before and after they went into battle. The Samurai created the initial version of the Japanese tea ceremony. They performed the tea ceremony before the battle to help them mentally prepare for what was to come. During long battles, the warriors enjoyed the increased endurance and energy matcha provides, and afterward, legend says it helped them deal with the post mental strains of the war.
  9. Zen Buddhist monks included a matcha tea ceremony in their meditative practice centuries ago. Using a stimulant when meditating helped them with sustained energy and focus. One serving of matcha can contain up to 70mg of caffeine. The caffeine from matcha metabolizes into a bronchodilator called theophylline. Matcha powder contains higher quantities of theophylline than normal green tea because it is shade-grown. It is also thought that the increase in theophylline in matcha provides an energy boost which lasts longer than that of coffee.
  10. When Matcha is made from younger tea leaves, its sweeter.
  11. It takes one hour to grind down one packet of Matcho! Matcha tea leaves are shaded for about 20 days before plucking. They are then dried, but not rolled like other green teas. During the drying process all the veins and stems are removed and the leaf is slowly ground into a fine powder in stone mills. It actually takes about one hour to grind 30 grams of matcha. It's a long process and that, is partly why it is expensive.
  12. Matcha is packed with antioxidants, more so than other "superfoods" like goji berries, pomegranates, blueberries, açaí berries, broccoli or spinach. Just one serving of matcha tea has 137 times more antioxidants than 10 cups of regularly brewed green tea, according to matchasource.com. The antioxidants in matcha are called catechins. Catechins are dietary polyphenolic compounds that have been found to be associated with a wide variety of beneficial health effects in vitro, in vivo, and clinically.
  13. Matcha tea has Chinese roots dating back to the 7th and 8th centuries. China is where matcha originated, but the process and product of matcha we know and love today was developed in Japan!
  14. Vitamin C helps strengthen the immune system and may help lower blood pressure. Matcha has been found to contain more than double the amount of vitamin C than any other green teas!
  15. The quality of matcha is determined by the color of the powder. The brighter and richer the green color of the powder, the higher the quality of matcha.
  16. Matcha is particularly susceptible to the effects of oxidation, which can occur as a result of exposure to air, sunlight, moisture, and heat. Avoid matcha that comes in transparent or non-airtight packaging. After opening, matcha should always be stored in a cool, dry place away from moisture, sunlight and strong odors.
  17. Matcha has been linked to healthy changes to the gut microbiome, lower stress, and was found to prevent atherosclerosis in an animal study. Atherosclerosis is a chronic inflammatory disease that causes arteries to thicken and harden due to plaque buildup.
  18. The traditional Japanese tea scoop used to measure and scoop powdered matcha into a bowl during the matcha tea ceremony is called a "chashaku". The word chashaku translates to "teascoop", and the tool is often made from bamboo because of its slender shape, which allows for delicate placement of the tea in the bowl. The serving size of the chashaku is around 1/2 teaspoon.
  19. It is said that matcha was discovered in China by a Buddhist monk, Myoan Eisai, and brought to Japan. Esai realized that drinking matcha improved his Zen meditation sessions by producing a state of calm alertness. Myoan Eisai, is famously quoted for saying Matcha is the "elixir of the immortals".
  20. Matcha contains a very high amount of antioxidants, around 30% more compared to fruits such as blueberries!
  21. Do you add cream and sugar to your coffee? Well... you can do the same to your matcha! If you prefer a creamier/sweeter drink, you can treat your matcha like your coffee! Pro tip: we recommend Stevia or monkfruit rather than sugar)
  22. The bowl used to mix matcha is called a "chawan" (literally meaning "tea bow!" in Japanese) A chawan is different from a regular tea bowl because it does not have handles. Each may be unique in color and texture.
  23. What makes matcha so green? Chlorophyll. Chlorophyll is a catalyst for photosynthesis, helping plants absorb light for energy. Consider chlorophyll the green blood of Matcha tea - it keeps things moving along, like the blood running through our systems!
  24. Growing fine quality matcha has a lot to do with the natural environment in which it is produced, including the soil, topography, and climate. While there are a few regions in Japan that produce matcha, the region best known for growing its matcha is Uji, on the southeast border of Kyoto, where experienced matcha farmers have mastered the techniques of growing and harvesting the best matcha for over a span of half a millennium. Matcha tea plants grow best in areas where the average yearly temperature is above 61 degrees Fahrenheit and the average rainfall is between 59 and 79 inches per year. Green tea grows best in warm and humid climates with well drained, fertile, acidic soil. Uji is a climate which hosts all of those conditions! It's a big reason why the matcha from Uji Japan is so highly regarded.
  25. It is thought that your brewing green tea at higher temperatures can extract a higher caffeine level, and the longer you brew loose leaf teas, the more caffeine is extracted from the leaves into your cup. Because you consume the actual tea leaf when drinking matcha, you can drink it hot or cold and get the same amount of caffeine content!
  26. You can use an electric handheld portable frother to mix your matcha if you don't have access to a traditional bamboo matcha whisk/bowl set!
  27. The tea whisk traditionally used for mixing matcha is called a Chasen. It's made from a single piece of bamboo, split into an array and used to whisk the matcha powder into a foamy consistency. The first record of bamboo chasen in Japan dates back to 1336-1573 in Takayama. These whisks were so good, they were later presented to the emperor. Since then, chasen artisans in Takayama have refined their craft and passed their skills on from generation to generation, with some chasen masters being of the 18th or even 25th generation. Today, however, only a few chasen masters remain, and to prevent their traditions from being lost, they have begun taking apprentices from outside of their family.
  28. Research has suggested that 338 mg of catechin and EGCG per day is safe for adults to consume. This is the amount in around 4 g of matcha, or 2 level teaspoons. That's anywhere from 2-4 cups of matcha per day! (Depending on how strong you drink it)
  29. Although Matcho is pretty fine, you may find the occasional matcha clump.You can remove clumps in your Matcho by passing the Matcho powder through a sieve. Sifting your Matcho will make it easier to dissolve in water, and it ensures a smoothie-like, creamier, and richer-textured tea!
  30. Some believe that matcha really started to grow in popularity in the United States in about 2015. @gwynethpaltrow made a post on Instagram about trying a matcha latte at a local coffee shop in NYC. The bright green color caught the attention of her followers, sparking a surge in trying the new bright green drink.
  31. "Aracha" is the state of matcha leaves after they have been steamed and dried. "Tencha" is the state after leaves have been de stemmed and deveined!
  32. The worst way to prepare matcha is by mixing it in hot water with a spoon
  33. Matcho contains 4 calories, is 100% organic, and sugar free!
  34. A Starbucks Matcha Latte contains 240 calories, and is a blend of 32g of sugar to 1g of matcha...
  35. The fragrance of premium-grade matcha is called "oika". It's a refreshing aroma that only shade-grown green tea has.
  36. Matcha is Versatile! There are many ways you can enjoy the benefits of the tea! You can go for matcha tea, make matcha cookies, smoothies, shakes, muffins, ice-creams and even pancakes.
  37. The unique caffeine in Matcha is called theophylline.Theophylline is proved to provide a more sustained release of energy, helping you to avoid that caffeine crash 2 hours after a cup of coffee. Because it is shade-grown, Matcha has higher levels of theophylline than any other type of green tea.
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