Matcha Powder

Ceremonial Grade

Antioxidant, Cellular Health, Cognitive Health, Immune Support

Matcha, Camellia sinensis L., is a finely ground powder of specially grown and processed green tea leaves. The green tea plants used for organic ceremonial grade matcha are shade-grown for three to four weeks before harvest. The shade slows down growth, stimulates an increase in chlorophyll levels, turns the leaves a darker shade of green and causes the production of amino acids, in particular L-theanine. Once harvested, the leaves are laid out flat to dry. They tend to crumble somewhat and become known as tencha (碾茶). The tencha is deveined, destemmed, and stone-ground to fine, bright green, talc-like powder – matcha (抹茶). Grinding the leaves is a slow process because the millstones must not get too warm, or the aroma of the leaves will be altered. Up to one hour may be needed to grind 30 grams of matcha.

The flavor of matcha is dominated by its amino acids, particularly L-theanine. The highest grade of matcha is suitable for tea ceremonies and for entry into temples. This highest grade is called “Ceremonial grade”. Ceremonial grade matcha has a more intense sweetness and deeper flavor than the culinary grade which is harvested later in the year. Ceremonial grade matcha typically contains greater amounts of L-theanine, free amino acids, caffeine, polyphenols and chlorophyll.

Culinary grade Matcha is also available.

Features & Benefits

• Ceremonial grade matcha is a rich source of polyphenols, vitamins, minerals, fibers, chlorophyll and L-theanine
• Ground slowly by a stone mill in order to minimize friction and heat which can cause the deterioration of its color and flavor
• Prepared under carefully controlled low temperatures in a GMP and FSSC Certified facility
• NutriScience partnered with well-known green tea supplier Ito En to offer this high quality, organic matcha

Applications

• Dietary Supplements
• Foods & Beverages