Description
Matcha is finely ground powder of specially grown and processes premium Japanese green tea leaves. It is special in two aspects of farming and processing: The old green tea plants for Matcha are shade-grown for three to four weeks before harvest, the stems and veins are removed during processing.
During shaded growth the old green tea plant produces more theanine. Gyokuro also grown in the same process. Finally, the dried green tea leaves are ground to the fine, bright green, talc-like powder known as Matcha.
Matcha’s all natural components as the same of Gyokuro which contains Catechins, Theanine ( Amino acids ), Flavonoids, Polysaccharides, Fluoride, Vitamin B, C and E and mild Caffeine. The main component of Catechins and Vitamin E are a powerful antioxidant.
Matcha has a smooth and mellow taste with a unique rich foamy texture and vibrant bright green colour. Therefore, you can ingest all the healthy natural components.
The Art of Matcha is traditionally used in the Japanese Tea Ceremony whilst in modern times, Matcha has now extended to be an excellent ingredient to use for various recipes such as Matcha cake, Matcha ice cream, Matcha lattes, Matcha cocktails and Matcha soup etc…
Explore the goodness of Matcha powder Australia and Japanese Matcha tea with every sip.
What is EGCG in Japanese Green Tea
You may have heard that Japanese green tea is good for you — but do you know why?
The secret lies in EGCG (Epigallocatechin Gallate) — a powerful antioxidant naturally found in Japanese green tea.
EGCG is the most abundant catechin in green tea, and it’s one of the reasons why drinking a daily cup of quality Japanese green tea is so beneficial for your health.
EGCG may help with:
- Fighting free radicals & reducing oxidative stress
- Reducing inflammation
- Supporting heart health
- Boosting metabolism & weight management
- Protecting brain health (Alzheimer’s & Parkinson’s)
- Supporting healthy skin
The good news, every cup of Japanese green tea you enjoy contains EGCG naturally — no supplements needed.
From our Gyokuro, Matcha, Sencha, Genmaicha to Houjicha — each tea offers its own unique way to enjoy the natural goodness of EGCG.
Research on EGCG is ongoing and results are very promising.
Click here to watch our Uji Matcha Preparation Video
- Place 1 teaspoon of Matcha Powder into a Japanese Matcha bowl.
- Pour 1/3 bowl of hot water (70-80 degree C) into the Matcha bowl.
- Use a bamboo whisk or a teaspoon to whip the powder to green froth.
- Drink it right away, in three or four sips.
Iced Matcha Preparation:
- Place 1 teaspoon of Imperial Matcha Powder into a 1 liter bottle.
- Pour 1/3 hot water (70-80 degree C) into the bottle and stir / shake the bottle, then add cold water and ice into the bottle.
*Hot or cold milk/soy can be substituted.
ALWAYS STORE MATCHA POWDER IN THE REFRIGERATOR AFTER OPENING
Japanese Green Tea Tips
To enjoy the best flavor and preserve the natural goodness of authentic premium Japanese green tea:
- Avoid boiling water when brewing.
- Don’t drink it on an empty stomach.
For more information please visit our Brewing Guide page.
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