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Matcha is finely ground powder of specially grown and processed green tea. It's special in two aspects of farming and processing: The green tea plants for matcha are shade grown for about 3 weeks before harvest, and the stems and veins are removed in processing. Shaded growth produces more theanine and chlorophyll. That's why matcha is more effective for improving mental focus with its higher theanine content[citation needed], looks very green with more chlorophyll and tastes softer without stems and veins. Its theanine in combination with caffeine is supposed to offer energy boost without the typical jitter or crash associated with caffeine in coffee. Matcha is also more effective for ingesting all the content in the leaves because people consume its entirety as dissolved in water, latte, smoothie or other creations. The antioxidant catechins, especially EGCG in green tea leaves, is one of the main reasons that many health-conscious people consume green tea leaves or matcha specifically.
The traditional Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). The former is often referred to as ceremonial-grade matcha, meaning that the matcha powder is good enough for tea ceremony. The latter is referred to as culinary-grade matcha. However, there is no standard industry definition or requirements for either. Different matcha manufacturers might provide their own definitions. |
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