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Matcha is a fine powder made from young green tea leaves. Before 15^th century, matcha tea had a very bitter taste and it was really considered more of a medicine than a drink to be savoured or enjoyed. Then, during 15^th and 16^th centuries, tea growers in japan discovered that if the tea plants were kept in the shade for 3-4 weeks before being picked in the spring harvest, the flavor of the tea softened and became less bitter. Reducing the amount of sunlight the leaves are exposed to increases the natural amino acid and chlorophyll content in the leaves.

Matcha health benefits:

• May help prevent cancer:

Research has shown that green tea consumption can reduce the risk of some cancers.

• Promotes heart health:

Matcha tea has been shown to be the highest food level Source of catechins, a group of anti-inflammatory antioxidants that help prevent heart diseases. Green tea has also been shown to help lower LDL cholesterol levels, reducing the risk of stroke and hypertension.

• Recovery form exercise:

Studies suggest that the catechins in matcha tea can help speed recovery in athletes whose focus in high-intensity workouts, helping to reduce muscle damage.

• Anti-ageing:

Catechins counteract the effects of free radical from the environment, such as pollution, the sun’s UV rays and chemicals, which can all cause cell damage.

• High levels of L-theanine for an alert calm:

Matcha is said to induce a feeling of alert calm due to its mix of L-theanine and caffeine.