Latin name: Camellia sinensis
Also know as: Matcha, Matcha tea, Mat tea, Yabukita, 抹茶

Origin: Japan 

Camellia sinensis – Matcha

Matcha is finely ground powder of specially grown and processed green tea leaves (Camellia sinensis), traditionally consumed in East Asia. It is special in two aspects of farming and processing: the green tea plants used for matcha are shade-grown for three to four weeks before harvest, and the stems and veins are removed during processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk.

Preparation and consumption of powdered tea was formed into a ritual by Chan or Zen Buddhists. Zen Buddhism and the Japanese methods of preparing powdered tea were brought to Japan in 1191 by the monk Eisai. In Japan, it became an important item at Zen monasteries and from the 14th through to the 16th centuries was highly appreciated by members of the upper echelons of society.

Matcha exerts most of its benefits through water-soluble polyphenols (frequently referred to as catechins) extracted from the leaves, into water, which is then consumed. It has been implicated in benefiting almost every organ system in the body. Like; cardioprotective, neuroprotective, anti-obesity, anti-carcinogenic, anti-diabetic, anti-artherogenic, liver protective and beneficial for blood vessel health.