The History and Health Benefits of Matcha Green Tea

Matcha tea is a finely ground powder created from green tea leaves. It’s known for having therapeutic benefits and fighting many ailments. Sometimes, matcha is touted as one of the main reasons behind the low cancer rates and long lifespan in Japan. Matcha literally means powdered green tea leaves. However, the product that is labelled and sold as ‘matcha’ is referring to the tea leaves that are grown in the shade called tencha. Other tea leaves, such as sencha, are ground to form a powder but this creates a different product, such as konacha. 

History

During China’s Song Dynasty (960 to 1279 CE), matcha was first created by grinding dried green tea leaves of the Camellia sinensis plant. Hot water was added to the tea leaf powder and whisked together. 
Matcha green tea was incorporated into a ritual by Buddhist monks and in the 12th century, the monks brought the tea to Japan where it became increasingly popular. It was included in the rituals in Japanese monasteries and was appreciated by everyone from aristocrats to everyday citizens. This was when the now-famous tea ceremony was first formed.

Health Benefits

Green tea leaves are used to make matcha and on its own, green tea renowned for having many health benefits. It is said to fight cancer, boost the metabolism, increase bone density, reduce the risk of gum disease, fight aging and even boost immunity. These properties are magnified in matcha, because the ground tea is consumed fully. This differs from regular green tea where the leaves are steeped and the healing ingredients leech into the water and are then consumed in a diluted form. Matcha has some of the highest antioxidant ratios in any food, surpassing even blueberries and pomegranates. 
Matcha has half the caffeine of a cup of coffee. The caffeine is accompanied by an amino acid called theanine. Theanine has a relaxing effect, which counteracts the caffeine so it is unlikely to cause any anxiety and can even encourage sleep and relaxation – depending on the individual.

Cultivation 

In early spring, the Camellia sinensis plant starts sprouting shoots. After the first shoots appear, the plants are covered with a screen to filter the light. This helps increase the theanine in the plants, which improves the flavor. 
In mid-May, depending on the growing climate, the first leaves are harvested. The first leaves are the highest grade from the plant, but the plant continues to be harvested to produce lower, more affordable grades of matcha.