We have all heard about the superfoods and the fashion they brought in the diet of millions. In recent decades, the world went crazy over chia seeds, maca and cocoa beans, but some nutritionists argue that this fashion is the result of a marketing trick. While scientists debate whether goji berry is more useful than ordinary hip that grows through our lands, believers and skeptics in the beneficial properties of the “superfoods” agree on one thing – matcha tea contains over a hundred times more antioxidants than those contained in other types of green tea and can safely be called one of the most healthy drinks in the world.

ORIGIN

Considered elixir that prolongs life, match tea was imported from China to Japan by a Buddhist monk in 1191 who planted the tencha tea tree in the holy lands in Kyoto and so marked the beginning of matcha tea cultivation in Japan and its use in the tea ceremony which later became one of the most vivid images of Japanese culture known to the outside world.

LIKE NO OTHER

Matcha is made from the best, but also the rarest type of green tea in Japan – tencha. In Japanese “ma” means powder and “cha” means tea and literally the name of the tea translates as “tea powder.” It is prepared from powdered green tea leaves of the tencha tea trees and is drunk without filtering. The tea is prepared with warm, but not hot water (70-85 degrees) and unlike any other type of green tea, where the dried leaves are brewed with hot water and then removed, while drinking matcha the leaves of green tea are taken in themselves.