Green Tea & Matcha

Green Tea & Matcha are rich in polyphenol compounds called catechins, a type of antioxidant. Catechins are antioxidants that are said to help prevent cell damage.

Epigallocatechin gallate, also known as epigallocatechin-3-gallate (EGCG) which is found in Green tea has shown in studies that the polyphenol compounds possess potential health benefits, anti-inflammatory and anti-carcinogenic effects and anticancer properties.

EGCG inhibits faulty methylation and reactivates cancer fighting genes.

Green Tea

Green tea is made from unoxidized leaves and is one of the less processed types of tea. Considered one of the world’s healthiest drinks and contains one of the highest amounts of antioxidants of any tea.

Matcha Tea

Matcha tea has an earthy, bitter-tasting flavour and is made by grinding the whole green tea leaves into a fine powder that’s extremely rich in antioxidants and boosting metabolism.

This potent power is used in traditional Japanese tea ceremonies.

Matcha tea has an earthy, bitter-tasting flavour and is made by grinding the whole green tea leaves into a fine powder that’s extremely rich in antioxidants and boosting metabolism.This potent power is used in traditional Japanese tea ceremonies.

What is the difference between green tea and matcha?

There a small but significant difference in the process of creating these teas. Green tea follows the standard tea making ways by simply infusing hot water over the tea leaves.

Matcha leaves are steamed, dried and ground into potent powder, before being added to hot water, meaning you ingesting the whole leaf rather than just an infusion. Meaning you consume potentially three times the amount of antioxidants than more green tea.

One study found that matcha contains three times more catechins, epigallocatechin gallate (EGCG)

History of Tea

All types of tea come from the Camellia sinensis plant. The difference between green and black tea is a result of the manufacturing process. The normal black tea that most people drink daily undergoes a fermentation process which transforms its colour and flavour. The level of oxidation of the leaves determines the type of tea produced. Whereas green tea remains unprocessed and retains its emerald green colour.

Green tea has been consumed and used for its health benefits for centuries in its native to China and India

Note: Like all types of tea, green tea contains tannins. Tannins can interfere with the absorption of iron