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 whole tea leaves in a powdered form - 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 on our body and the amino acid L-theanine, with a relaxing effect on our body. Matcha therefore gives us energy and makes us feel relaxed at the same time. The energy flow after drinking a matcha cup is more stable than in the case of stimulation with caffeine derived from coffee - it is distributed more evenly over time, there is no sudden jump and then a decrease in energy level. This is because the calming effect of L-theanine balances the stimulating effect of caffeine and provides calm energy. One of the first uses of matcha tea was by Japanese monks during meditation - thanks to matcha tea they could remain vigilant for hours.
If we drink matcha tea for its nutritional value, it is worth investing in high-quality and organic matcha tea. Such tea is not only full of umami flavor, but we get a large dose of amino acids (including relaxing L-theanine) and other nutrients. High-quality matcha does not have a bitter and grassy taste, typical for lower-quality powder. The better grinding techniques used to produce high-quality matcha tea generate less heat, which helps preserve more nutrients and antioxidants.
The best time to drink matcha tea is in the morning or afternoon.
Never drink matcha tea on an empty stomach (it can irritate your stomach).