Properties of matcha tea

With a high nutritional value and impressive anti-oxidant properties, matcha tea has become one of the preferred drinks of those who like to look after themselves. We tell you how to make it and enjoy it.

how to shop

25 June 2019

Share

Propiedades del té matcha


Existe una bebida capaz de superar los beneficios del té y al mismo tiempo estimular tanto como el café. Se llama té matcha y aunque en Occidente es un recién llegado, en Japón es una bebida muy conocida que popularizaron los monjes Zen al consumirla durante sus largas jornadas de meditación.

El matcha es un té verde en polvo hecho de hojas de té molidas que cuenta con importantes beneficios. Tras un proceso especial de cultivo, recolección y secado, la hoja entera del té verde se muele para obtener un polvo fino de color verde intenso que multiplica los beneficios del té verde. Al infusionar el té que tomamos habitualmente, la mayoría de los nutrientes se quedan en las hojas de la planta mientras que al molerlo sus propiedades se mantienen y se ingieren en su totalidad. La única forma de aprovechar todo el potencial de vitaminas, minerales, antioxidantes y aminoácidos del té es consumir toda la hoja.


Un matcha de calidad se distingue por su color brillante y un aroma vegetal, fresco y dulce. Respecto a su sabor, puede que al principio nuestro paladar no lo reconozca, es el llamado quinto sabor o 
umami. En Japón, este polvo de té se utiliza también en repostería para elaborar dulces, batidos de leche, helados, púdines y otros postres occidentales.

There is a drink capable of exceeding the benefits of tea and at the same time stimulating as much as coffee. It is called matcha tea and, although it has only recently arrived in the west, in Japan it is a very well-known drink made popular by the Zen monks who drink it during long days of meditation.


Matcha is a powdered green tea made of ground tea leaves that have significant benefits. After a special process of growing, harvesting and drying, the whole leaf of the green tea is crushed to obtain a rich green coloured powder which multiplies the benefits of green tea. When infusing the tea we usually drink, most of the nutrients are left in the plant’s leaves whereas when it is crushed, it maintains its properties and they are fully ingested. The only way of taking full advantage of the potential of vitamins, minerals, anti-oxidants and amino acids of tea is by consuming the entire leaf.


A quality matcha stands out for its bright colour and fresh, sweet, vegetable aroma. In terms of taste, your palate might not recognise it at first, it is called the fifth taste or 
umami.  In Japan, this tea powder is also used in desserts to make cakes, milkshakes, ice cream, puddings and other western desserts.

How to make matcha tea

The traditional way of making it is to whisk it in hot water using a bamboo whisk, although you can also use a traditional whisk or milk frother. Matcha usually comes in canisters or jars. For a cup you need half a teaspoon. The most important thing when making it is not to add boiling water. The water should boil and be left to stand for five minutes before adding the tea. Being powder, it doesn't completely dissolve and usually remains grainy if it isn’t whisked.


Propiedades del té matcha


Benefits of matcha tea

- Anti-oxidant Action
Matcha tea is rich in natural flavonoids called catechins, with anti-oxidant properties.

- It helps with weight loss

Drinking green tea increases thermogenesis or the rate at which the body burns calories. In addition, the number of polyphenols matcha contains helps to speed up the metabolism.

- Energising and relaxing at the same time
Matcha tea stimulates us and keeps us alert thanks to the caffeine, but at the same time it provides a state of relaxation and concentration thanks to the L-theanine.