By Dr. med. Claudia Schmiemann
As we all get more global matcha (from Camellia sinensis) has become an available drink in most cafés, bistros and restaurants.
Originally from East Asia matcha tea is prepared in special tea ceremonies that have a meditative component.
Green tea leaves are grown and shaded weeks before harvest time to increase the amount of chlorophyll in their leaves as well as their content of theanine (an amino acid) and caffeine. After harvest the leaves are laid out flat to dry and this results in tencha tea. Tencha will be deveined, destemmed and stone ground to this greenish power we call matcha.
I love ½-1 tsp. matcha dissolved in hot water, then I add ice cubes before I add oat or almond milk. So mostly I drink it cold. Be creative – you can even use it in different dishes and as natural food color.
What are the health benefits of matcha?
Matcha contains a huge amount of antioxidants. This helps to prevent chronic diseases. It seems to have protecting abilities for our liver and helps to detoxify. Our brain benefits from the amounts of caffeine and L-Theanine. So memory, reaction time and attention span is improved. By decreasing several heart disease risk factors it can contribute to a healthy circulatory system.
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