Matcha has increased in popularity lately, with matcha lattes, teas, and even desserts appearing everywhere from health stores to large coffee shop chains.
Like green tea, Matcha comes from the Camellia sinensis plant. However, it is grown differently and has a unique nutrient profile. While Matcha comes from the same plant as green tea, it’s made from the entire leaf, and therefore it includes in a more concentrated form antioxidants and beneficial plant compounds.
Studies have revealed a variety of health benefits associated with matcha and its components, ranging from enhancing weight loss to decreasing the risk of heart disease.
In this article, I would like to briefly highlight some of the key factors in Matcha powder that contribute to Matcha´s health benefits.
Matcha is rich in catechins, which is a class of plant compounds in tea that act as natural antioxidants. Antioxidants help the body stabilize harmful free radicals, which are compounds that can damage cells and cause chronic disease. These free radicals are everywhere and contribute to our ageing process.
When you add Matcha powder to hot water to make tea, the tea contains all the nutrients from the entire leaf. You will, however, need to be careful that the water you use is not too hot. It should not exceed 80 degrees Celsius. The Matcha Tea will then tend to have more catechins and antioxidants than simply steeping green tea leaves in water.
Matcha is very high in epigallocatechin-3-gallate (EGCG), a type of catechin that has been shown to have powerful anti-cancer properties. This is why some highlight that Matcha could fight cancer. It has also been highlighted that Matcha could have a positive effect on the brain function and the liver.