Matcha Green Tea Japanese Organic
Matcha is the ground green tea used in Japanese tea infusions. 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 tea properties
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, as it can reduce or prevent oxidation of other substances, thus fighting free radicals that lead to ageing and cell degradation. Antioxidants help improve the appearance of skin and nails, help maintain proper cholesterol levels and lower blood sugar levels, thus preventing diabetes and obesity.
The benefits of matcha tea
Strengthens our defences.
It has a diuretic effect.
It accelerates the metabolism and helps us to lose weight.
Rich in antioxidants as we consume the crushed leaf and not infused (it is said that 20 times more than green tea).
Helps concentration and mental clarity thanks to its L-theanine.
Vitamins A, B1, B2, C and E.
Gives you clean energy.
It is anti-inflammatory.
It improves intestinal transit.
The different uses
Matcha tea, apart from using it in infusion, is used in the kitchen to make various dishes. As it can be diluted in water and also provides an intense green color, it is used in pastry: cakes, truffles, biscuits, ice creams, smoothies… Highlighting as desserts: matcha tea ice cream, truffles and mochi, yokan (gelatin with azukis), matcha latte (prepared with almond milk) In kitchen we will find it in: breads, creams, soups, battered.
NUTRITIONAL INFORMATION BY 100 g
341kcal / 1428kJ
of which saturated
of which sugars