Green tea & matcha both come from the exact same tea plant, Camellia sinensis.

The differences arise in how the two are grown, harvested, packaged & consumed.

Green tea is grown in full sun, picked, & heated quickly to keep the green color, & packed as stems, leaves & veins either loose or in tea bags.

Matcha is grown in the shade most of the growing cycle, dried in the sun, & packed as the leaves only (with the stems & veins removed), ground, & packed as a loose powder.

It’s these methods + Matcha is consumed as ground whole tea vs extracted/steeped tea, that promotes its higher levels of phytonutrients.

Specifically chlorophyll, L-theanine, tryptophan, caffeine & the polyphenol EGCG (epigallocatechin gallate)

These compounds are key to Matcha’s amazing health benefits.

Chlorophyll = Binds to toxins & heavy metals in your body which are removed in your liver & promote better cellular function.

L-theanine = A nonprotein amino acid that increases focus, & mood, lessens stress & supports sleep

Tryptophan = A key amino acid that supports the production of serotonin & melatonin, two hormones/neurotransmitters that promote healthy circadian rhythms & sleep

Caffeine = About 2x higher than that found in green tea enhances mental performance & reaction times

EGCG = An antioxidant that has been found to reduce oxidative stress, lower inflammation, improve blood vessel health, and support memory & cognitive function.

It’s the combination of all of these together that promotes an overall sense of relaxation, calmness & focus, which is why the Japanese have used Matcha as part of their tea ceremonies for thousands of years to support their meditation practices.

To prepare Matcha, take 1/2 to 1 teaspoon of ground powder & add to 4 fl oz of just under boiling water & mix up using either a tea whisk or electric aerator to blend & make frothy.

I prefer to drink it straight (as I do with my coffee).

But if you find the flavors too grassy or strong, you can turn it into a latte using either coconut milk, goat milk, or other nut milk (as long as they have clean ingredient statements).

  • ½ – 1 teaspoon matcha
  • ¼ cup hot water
  • ¼ cup warmed milk
  • Add in honey, stevia, or monk fruit for sweetness & add in turmeric, cinnamon, or ginger for some added spice (+ other great antioxidants too)

In terms of sourcing Matcha, try to buy organic & ceremonial grades to get the best quality to get the highest levels of the compounds we discussed above.

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