Matcha tea leaves are cultivated by traditional methods. Few weeks before Matcha tea leaves are harvested, the tea leaves are first covered to reduce the amount of sunlight absorbed by the plants. By doing so, the chlorophyll content of the leaves will increase, turning the leaves into dark green, thus providing matcha with its distinct green color. The harvested Matcha tea leaves are then steamed and air dried, before being grounded into fine powder on a stone mill. The grinding process is a rather vital one, as it effects the taste and feel of the matcha powder.
Often, You will find that the greenest color and the softest in texture of Matcha are of higher grade, and hence more costly. This is because the youngest and most tender leaves were used to form a superior grade of matcha. Due to the high amount of chlorophyll found in the tea leaves, matcha has a complex, initial vegetal, astringent taste, followed by a lingering sweetness. Since matcha drinkers ingest the entire tea leaf and not just brewed water, this means that the health benefits of matcha will be greater than those of other green teas. Extremely high in antioxidant content, matcha is a delicious, sugar free drink and is ideal for those intending to maintain a healthy lifestyle! It is said that drinking one cup of matcha tea gives you the equivalent of ten cups of green tea in terms of antioxidant and health-promoting benefits!
If you are feeling adventurous, perhaps you can make your own tasty dessert or latte using matcha as well!