Matcha is the ground green tea used in the Japanese tea ceremony, it is a type of green tea that is made by taking young tea leaves and grinding them into a bright green powder, thus drawing out all the nutrients from the leaf.
Matcha, like other green teas, contains a class of antioxidants called catechins and is rich in a catechin called EGCG (epigallocatechin gallate), which is believed to have cancer-fighting effects in the body. Studies have linked green tea to a variety of health benefits.
Matcha tea is not only used as an infusion, but also in the kitchen to prepare various dishes. As it can be diluted in water and also provides an intense green colour, it is used in pastries: cakes, truffles, biscuits, ice cream, milkshakes… The following desserts stand out: matcha tea ice cream, truffles and mochi, yokan (jelly with azuki), matcha latte (prepared with almond milk). In cooking, it can be found in: breads, creams, soups, batter.