the Matcha Method
What is matcha
Matcha was first made popular in the 12th century by Buddhist Monks who realized that drinking matcha improved their meditation sessions with a state of calm focus. Drinking matcha became a means for attaining enlightenment for the Monks, and it's popularity spread across China and Japan. The many benefits of matcha became more widely recognized (including the unique feeling from the nutrients combined with L-theanine and caffeine), and it developed into the basis for the Japanese art of Tea Ceremony (“chado") for sophisticates.
Matcha is often considered better than coffee or green tea because of the enhanced mood it creates, easing anxiety, improving focus, and providing greater health benefits. Often confused for green tea, matcha is prepared with a uniquely crafted method that delivers a richer experience than coffee or green tea. It takes 3-5 years to grow quality matcha tea leaves, in a cultivation process requires very specific conditions. The difference is surprising. Matcha enjoys the full plant nutrition by taking the whole leaf, steaming it to halt the oxidation process, and then stone grinding the leaves into a micro-fine powder that is used in food and drinks. By contrast, coffee and tea are made by only soaking the plant in water, discarding many of the rich nutrients in the plant.
Matcha's many benefits over coffee and green tea include:
- Improved mood & increased metabolism (without the typical coffee side effects!)
- High levels of vitamin B & C
- 3x more EGCG (providing steady energy throughout the day, and rich nutrients to improve health and fight disease)
- 15x higher antioxidant levels
- 130x more absorbent by the body
- Flavonoid antioxidants that increase viral immunity and reduce cholesterol by improving body functions
The Method behind the Matcha
Ceremonial Grade Matcha
Not all matcha is made equally. To fully enjoy the rich and vibrant benefits of matcha, it must be carefully cultivated and harvested in very specific climates on the mountains in Japan. Matcha that is manufactured in China or other parts of the world is usually not grown or processed correctly, losing nutrients, vitamins, and other health benefits.
There are typically 3 grades of matcha-
Culinary: Lower grade matcha that is used for baking and cooking
Cafe: A hybrid mix of lower and higher grade matcha
Ceremonial: The highest grade available, this matcha is the most nutrient rich and has a vibrant emerald green color.
* Green tea powder is not matcha, and is instead just green tea that is ground into a powder.
Our Matcha Method uses the highest quality Ceremonial Grade organic matcha that comes from recognized growers in the mountains of Japan. Carefully crafted into our recipes, we add organic ingredients and fair trade organic oat milk to create the best overall experience that is more environmentally friendly than other drinks.
Did you know: It takes 37 gallons of water to produce a single cup of coffee, and uses harmful pesticides and chemicals that cause pollution as they get washed into the waterways?
Unlike coffee, only teas have the ability to cross the blood-brain barrier, directly benefiting your brain chemistry and increasing dopamine levels that improve mood and cognitive ability for a longer lasting effect- Without the drawbacks of coffee.
Matcha is the only tea that uses the entire leaf, offering increased health benefits and notable environmental advantages over other caffeinated options. Matcha is more resourceful and requires less waste than coffee or tea because there are no bags or filters needed.