Matcha literally means “powdered tea.” When you order traditional green tea,
components from the leaves get infused into the hot water, then the
leaves are discarded. With matcha, you’re drinking the actual leaves,
which have been finely powdered and made into a solution, traditionally
by mixing about a teaspoon of matcha powder with a third cup of hot
water, which is then whisked with a bamboo brush until it froths.
Matcha preparation involves covering
the tea plants with shade cloths before they’re harvested. This triggers
the growth of leaves with better flavor and texture, which are hand
selected, steamed briefly to stop fermentation, then dried and aged in
cold storage, which deepens the flavor. The dried leaves are then
stone-ground into a fine powder.
Matcha is more potent source of nutrients than steeped green
tea. In addition to providing small amounts of vitamins and minerals,
matcha is rich in antioxidants
called polyphenols, which have been tied to protection against heart
disease and cancer, as well as better blood sugar regulation, blood
pressure reduction, and anti-aging. Another polyphenol in matcha called
EGCG has been shown in research to boost metabolism, and slow or halt the growth of cancer cells.