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What is MATCHA?
Green tea and Matcha: Same plant but different production
Matcha and green tea come both from the same tea plant: Camellia Sinensis and cannot be differentiated by DNA analysis.
Matcha is a type of green tea leaf powder from shaded tea leaves that have been finely-milled. It is originated from Japan.
Shading makes the difference
Matcha is always made from shaded tea leaves that grow in 90% darkness for 20-30 days before harvest. The shading changes the composition in the tea leaves which reduces the bitter taste and enhances the flavor and colour. It is the shading that makes Matcha expensive and different from conventional green tea.
Due to the shading the tea leaves create less bitter catechins to protect the leaf against the sun. Due to the different composition Matcha tastes less bitter (less bitter catechins), sweeter and umami-like (sweet and umami tasting amino acids).
Different ways of consumption
Traditionally, Matcha is prepared by whisking the powdered tea with hot water using a bamboo whisk called a chasen. The result is a frothy and vibrant green beverage with a rich and umami flavor. Matcha is known for its unique taste, which can be described as vegetal, slightly bitter, and slightly sweet.
In comparison to green tea, where only the infusion water is drunk, Matcha is consumed as whole leaf mixed into water, drinks or food. The consumption of the whole leafs also causes a different nutrient intake.
Matcha vs green tea
- Pulverized green tea leafs
- Fresh and grassy flavor
- Rich and smooth taste
- Contains all tea nutrients (especially Vitamin K and Manganese)
- Brewed green tea leaf infusion
- Light flavor and astringent taste
- Contains caffeine, theanine and tea polyphenols
Matcha vs coffee
- Synergetic effect of caffeine and theanine
- Light flavor
- Smooth taste
- Many health benefits:
- Increases brain function
- Increases focus and cognition
- Improves bone health
- Improves energy production
- Short caffeine effect followed by a caffeine crash
- Strong flavor
- Bitter taste
- Negative side effects:
- Insomnia
- Headache
- High blood pressure
- Increased heart rate
- Anxiety
- Addiction
BENEFITS OF MATCHA
- Mental performance
- Boosts immune system
- Boosts energy level
- Maintenance of normal bones
- Protection from oxidative stress
KEY CHARACTERISTICS of matcha
- Polyphenols and catechins
- Amino acids
- L-theanine
- Antioxidants (Chlorophyll)
- Vitamin K
- Manganese
About Taiyo´s SUNMATCHA®
SunMatcha® is Taiyo’s trademark for its Matcha products from Japan. It is a special type of powdered Matcha that was developed by the two Japanese companies Taiyo Kagaku and Ito-EN to meet the European taste.
SunMatcha® is coming from the best Matcha cultivation areas in Japan. It is made from steamed, shaded, and 100% organic Tencha tea leaves. Furthermore, it is highly controlled, and guaranteed adulteration free!
SunMatcha® comes in two qualities which are both ceremonial grades. That means that both are used in the Japanese tea ceremony.
TAIYO´S SUNMATCHA® PRODUCT RANGE
- 1st flush
- 10,5% polyphenols
- Blend of:
- 1st flush
- 2nd flush
- 3rd flush
- 10,1% polyphenols
Quality of taiyo´s SUNMATCHA® PRODUCTs
Halal (حلال) free means that the product fits the Islamic law. Taiyo guarantees that the product is 100% Halal-free and carries out regular certifications accordingly.
Kosher (כָּשֵׁר) free means that the product fits the laws of kosher define the foods that are fit for consumption for a Jew. Taiyo guarantees that the product is 100% Kosher and carries out regular certifications accordingly.
Taiyo guarantees that the product is 100% Organic certified and of natural origin.
Adulteration is the intentional faking of food and ingredients or selling low quality/polluted products. There are many ways of adulteration: pollution, spiking, substituting, relabelling etc. Taiyo is a reliable Japanese manfucturter of food ingredeitns and has full control over all products. All Taiyo products are regularly analysed to document a high purity, safety and adulteration free status.
Ceremonial Matcha Blend is made from 50% 1st flush tea leaves, 25% 2nd flush tea leaves, and 25% 3rd flush tea leaves. Ceremonial Matcha Blend is a HIGH Quality level of Matcha to be used in the tea ceremony.
Ceremonial grade Matcha is made from 100% 1st flush tea leaves. Ceremonial Grade Matcha is the highest Quality level of Matcha to be used in the tea ceremony.
The ISO Organisation (International Standards Organization) has set a definition for Matcha tea. Taiyo’s Matcha tea is the first extract that has been audited by a 3rd party and demonstrated to be conform to the quality standards set by ISO for Matcha tea.
Taiyo guarantees that the product has proven benefits that was shown in scientific studies.
Heating of tea leaves inactivates enzymatic mentation of tea leaves. Steaming is safe but more expensive that pan-frying. Pan-frying incfreases the risk of partially overheating and formation of cancerogenous Polyaromatic hydrocarbons (PAH/BAP). Most tea leaves are inactivated by pan-frying. Only some few tea leaves are using the better and safer steaming method. Steaming alsot retains the colour and taste of the Matcha better than pan-frying.
Taiyo’s ingredients are produced in seven production facilities in Japan, South Korea, China and India. Each factory has Japanese quality standards and therefore supplies products of highest Japanese quality.
100% ORGANIC MATCHA
All Taiyo Matcha raw materials are 100% organic. Due to Taiyo’s highest quality requirements, Taiyo decided to produce only 100% organic Matcha products and to renounce the production of conventional Matcha.
100% TRUE MATCHA
Matcha tea powder is one the most faked food products in the world. Some companies use normal green tea leaves, leaves of other plants or even sand or small stones together with Matcha leaves to enhance the weight of the Matcha and to earn more profit. Taiyo’s guaranteed 100% pure Matcha without any foreign particles or plants and processed following Japanese Matcha tradition.
Matcha Powder is made of extremely small particles that release the water-soluble nutrients and polyphenols 137 times better than the usually big ungrinded tea leaves and three times better than of any other green tea (1). The milling process is also potentiating the antioxidant power and its ability to catch and destroy reactive oxygen radicals (ROS) by three times compared with the same amount of the tea leaf (4). Daily consumption of Matcha green tea was found to be very beneficial for cardiovascular health by decreasing several cardiovascular risk factors.
Among the health benefits of Matcha are:
- Lowers significantly serum and liver triglycerides (2, 3)
- Lowers total cholesterol levels in serum and liver (2, 3)
- Lowers significantly blood glucose levels (2, 3)
- Lowers significantly liver glucose levels (2)
- Lowers significantly renal AGE levels (2)
- Improves renal function and liver function (2)
- Increases plasma HDL-Cholesterol (the “good” cholesterol) (3)
- Decreases plasma LDL-Cholesterol (the “bad” cholesterol) (3)
- Increases plasma and liver superoxide dismutase (SOD) (3)
- Decreases malondialdehyde (a marker for oxidative stress) in serum and liver (3)
- Protects the liver against damages from a high fat diet (3)
- Binds and excretes toxins such as polychlorinated biphenyls (PCB), polychlorinated dibenzo-furans (PCDF) and polychlorinated dibenzo-p-dioxins (PCDD)
(1, 2, 3, 4) Please contact us if you want to receive further information about the used studies.
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