1 oz. (28.4 g) of freshly ground matcha in a tin. It is ground from pure gyokuro green tea from Japan.
The preparation of matcha green tea starts several weeks before harvest, when the tea bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green and causes the production of amino acids that make the resulting tea sweeter. After harvesting, the leaves are rolled out before drying. The dried tea leaves are then finely ground into a powder to produce the matcha. Gyokuro is one of the highest grade Japanese green teas. Gyokuro's name refers to the pale green color of the infusion. Gyokuro has a high caffeine content (Generally 0.16% in infusion), but the significant L-Theanine content of Gyokuro slows down and counteracts the caffeine assimilation.
Green tea contains polyphenols which are thought to improve health, particularly catechins, the most abundant of which is epigallocatechin gallate. In vitro and animal studies as well as preliminary observational and clinical studies of humans suggest that green tea can reduce the risk of cardiovascular disease and cancer as well as beneficially impact bone density, cognitive function, dental caries, and kidney stones. Green tea also contains carotenoids, tocopherols, ascorbic acid (vitamin C), minerals such as Cr, Mn, Se or Zn, and certain phytochemical compounds. Green tea consumption is epidemiologically associated with reduced heart disease, and animal studies have found that it can reduce cholesterol. In a study performed at Birmingham (UK) University, it was shown that average fat oxidation rates were 17% higher after ingestion of green tea Extract than after ingestion of a placebo. Similarly the contribution of fat oxidation to total energy expenditure was also significantly higher by a similar percentage following ingestion of green tea extract.
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jardinedaley
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