What is matcha?

Matcha translates to ‘powdered tea’ — because in essense, that is exactly what it is — ground green tea leaves.

Unlike drinking a cup of regular tea (although we love this too!), with matcha, you consume the entire leaf, reaping the rewards in the form of antioxidants, amino acids and slow-release caffeine.

Matcha is rich in antioxidants which have numerous health benefits.

The naturally occurring caffeine in matcha is balanced out by its amino acid L-theanine content, which is not only proven to have a calming effect, but it also alters the effects of the caffeine, helping to avoid the crash in energy levels and jitters often associated with other caffeinated drinks.

Matcha contains about ten times the amount of antioxidants of a regular cup of green tea.

Farmers shade the plants used for matcha, increasing its chlorophyll production. This boosts the amino acid content in the leaves and gives it its beautiful bright green colour.

Studies have shown that matcha intake improves attention, reaction time and memory amongst many other benefits.

Its taste is often described as sweet, grassy and earthy.

I personally love matcha in its purest form, made as an espresso type drink (matcha shot) or as a matcha tea (think matcha-cano). A flat white style drink is also great (less milk than a latte so you can really taste the matcha). But there are so many ways to enjoy matcha.