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Matcha properties

Matcha is a very strong antioxidant. Antioxidants are chemical compounds that remove excess free radicals from the body. Free radicals, when there are too many of them, damage healthy cells and contribute to the occurrence of many diseases, including cancer, diabetes, cardiovascular diseases. Antioxidants clean the body of excess free radicals and protect us from oxidative stress.

Green tea is the source of two basic types of compounds: caffeine (in relation to tea referred to as teine) and polyphenolic compounds (in reference to green tea called catechins). Catechins are the natural antioxidants contained in tea. Among them, a large group are: epigallocatechin gallate (EGCG), epicatechin (EC), epicatechin gallate (ECG) and epigallocatechin (EGC). Matcha contains the most caffeine and catechins of all kinds of green tea.

In addition, green tea, including matcha, is also a source of vitamin C, B1, B2, PP, K and A, and minerals - potassium, calcium, magnesium, aluminum, manganese, iron and traces of nickel, cobalt, zinc, copper , cadmium and fluorine.

Why is it good to drink matcha tea?

Matcha is rich in antioxidants, especially the famous epigallocatechin gallate (EGCG). When drinking matcha, we consume powdered whole tea leaves - one cup of matcha tea is equivalent to 10 cups of green tea in terms of antioxidant content.

In addition, matcha contains a lot of caffeine, with a stimulating effect and an amino acid L-theanine, with a relaxing effect. Matcha at the same time gives us energy and makes us feel relaxed. The energy flow after drinking a matcha cup is more stable than in the case of coffee-derived caffeine stimulation - it spreads more evenly over time, there is no sudden jump and then a decrease in the energy level.

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