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Extraordinary Tea for Extraordinary Lives

There is a lot more to OMGTea’s Organic Matcha than just the lovely mild green tea taste and its vibrant emerald green colour.

It also has astonishing properties and we feel privileged to be one of the select few in the UK that import Japanese Matcha as we understand its true value.

The potential benefits of Matcha green tea are so wide ranging that it’s difficult to know where to begin. Some of these benefits are also backed up by scientific and medical research; research that has only just started to scratch the surface of this wonder drink. OMGTea is commissioning its own research into matcha too.

By now most of us know that green tea in general is very good for us – Matcha is the pinnacle of all green teas and it’s OMGTea’s mission to spread the word about this wonderful green powder.

What is Matcha Green Tea?

You might be wondering what it is that makes Matcha so special, isn’t it just another type of green tea?  Well it all comes down to how it’s grown and processed and also how you drink it.

Japanese Matcha comes from the same tea plant (Camellia Sinensis) as all teas but about 4 weeks before it is harvested the Matcha tea field is shaded in bamboo (or a man-made bamboo equivalent), this special shading technique results into a 90% reduction of sunlight. The plants, now growing almost in the dark, compensate for the lack of light by an intense production of chlorophyll making the leaves rich in amino acids, the process encourages the chlorophyll to rise to the top and then at the time of the harvest only the youngest most tender, emerald green leaves are picked from the top third of the bush.

After being steamed and then freeze-dried, the highest quality leaves are selected and the stems gently removed.  The last step in producing Matcha takes place in the factory where special granite stone mills grind Tencha tea into superfine Matcha powder. The grinding itself is done in a cleanroom in which temperature and humidity are kept constant. Industrial quality filters keep the air clean and eliminate bacteria and germs. One single stone mill grinds only up to 30-40g tea per hour, which is basically the amount of one Matcha tin, more rapid grinding would burn the leaves

This very fine powder is mixed with water and drunk rather than being brewed and the leaves (or tea bag) discarded. This means that you get all the benefits of the Matcha tea in every cup you drink – nothing is thrown away.

Who First Started Drinking Matcha? 

For over 800 years Japanese Matcha Green Tea has been used by Zen Buddhist monks to enhance their meditation enabling them to relax their minds but still remain energised. This is said to be due to the amino acid L-Theanine contained in the Matcha leaves.  L-Theanine boosts alpha waves (the brain waves present in deep relaxation) and promotes alert relaxation. L-Theanine has had significant clinical results for not only naturally calming the brain but focusing it too.

L-Theanine increases the production of the two chemicals dopamine and serotonin which in turn serve to enhance mood, promote better concentration and improve memory.