image

What is Matcha?

Matcha means ‘Rubbed or Ground Tea’ and is the Japanese term for the precious powdered green tea, traditionally reserved for the Japanese Tea Ceremony (Sadō).

The process of manufacturing premium Matcha begins with choosing the right place for the cultivation of the tea plants (Camellia sinensis). The soil and climatic conditions play a key role in the final flavor and nutritional value of the tea. The very best Matcha is said to be that from the Uji region of Kyoto. The mountainous region provides the perfect high altitude climate and the morning mists of the 2 rivers of the region add just the right amount of moisture needed for the cultivation of tea. Kyoto is a city with a rich history and culture. It is the place where ‘The Way of Tea’ (Sadō) was formed and refined and where it is still, to this day, an integral part of the culture.

The Matcha tea plants are shaded from direct sunlight for about 8 weeks before harvest. The results are higher chlorophyll and L-Theanine contents and a richer, greener color. L-Theanine is an amino acid specific to green tea that provides unique health benefits and sweetness in flavor. It is the main reason why high quality green teas taste less astringent and bitter and are more pleasant to the pallet. It also helps to reduce stress and induce a state of calm, relaxed alertness.

The different types of Japanese tea are commonly graded depending on the quality and the parts of the plant used. High quality Matcha is always hand-picked to assure that only the unopened tea bud and the accompanying finest, top two leaves are chosen. The tea-leaves selected to become Matcha are called Tencha. The leaves are then carefully steamed to prevent the nutrients from oxidation and keep the tea fresh and green. After that, all the rough fiber, such as stems and veins, are removed to assure the fine powdery consistency and the sweet flavor typical for a great Matcha. The Tencha leaves are then slowly ground up in traditional granite stone-grinders to a very fine, talc-like powder – Matcha!

Since Matcha is extremely prone to loosing nutrients, color and freshness by being exposed to light or air, proper storage and packaging is crucial to assure highest quality.

How can I determine Matcha quality?

You can tell the quality and freshness of Matcha by the color, the flavor and by how well it mixes.

The higher the quality

Where can I find DōMatcha?

DōMatcha is available in most health food stores all over Canada and on the West Coast of the USA. To find a store near you that carries DōMatcha, please contact info@domatcha.com.

How do I prepare Matcha?

Preparing a cup of delicious DōMatcha is quick and easy – and fun!

To enjoy a traditional style Matcha, make it your own little ceremony, by using a traditional hand-made bamboo whisk and a beautifully decorated hand-crafted ceremonial drinking bowl. And remember – every cup is special!

Using a traditional bamboo whisk:
Put ½-1 teaspoon of DōMatcha in a large cup or a drinking bowl and add a small amount of hot water. Whisk in a quick, light zig-zag motion until a layer of green froth appears on the surface. Add more water if desired. DōMatcha can be used for ‘thin’ or ‘thick’ Matcha.

Using a spoon:
Simply blend ½-1 teaspoon of DōMatcha and a small amount of hot water with a spoon to make a smooth paste. Add more water and sweetener as desired.

The ideal water temperature for DōMatcha is between 65 and 85 degrees Celsius.

Due to its fine powdery consistency Matcha blends easily and is extremely versatile. Check out our recipe section for fantastic matcha lattes and smoothies. And have fun with inventing your own delicious matcha creations! The possibilities are endless…

What are the most important health benefits of Matcha?

Matcha is extremely healthy. With the fine matcha powder you ingest the entire tea-leaves and Japan’s finest tea-leaves at that. The result is a beverage approximately 10 times more potent than regular brewed green tea. The following is a summary of the most important health benefits of DōMatcha.

DōMatcha may

How does the caffeine in Matcha affect my body?

All teas that are derived from the tea plant (camellia sinensis) contain Caffeine, sometimes referred to as Theine. Since Matcha consists of the entire tea-leaves in a powdered form, it is relatively high in Caffeine. With one teaspoon of Matcha (3 gram) you consume about 70 mg of caffeine, which is a similar to the amount in a cup of coffee.
Due to its unique combination of phyto-nutrients, the caffeine in Matcha is assimilated in a very different and much healthier way. The caffeine in Matcha binds to the larger catechin molecules, that also act as powerful antioxidants, and is released into the bloodstream slowly over time, as the catechins are broken down and assimilated. The results are ‘time-released’ smaller dosages of caffeine that provide sustained energy for up to 6 to 8 hours. This mechanism also prevents the insulin and adrenalin spikes typical for coffee intake, so you never have to experience the ‘after-low’ that follows when the blood sugar drops.
Potential negative effects are also balanced by the calming influence of the amino acid L-Theanine. The relaxing effects of L-Theanine act antagonistically against the stimulatory effects of caffeine on the nervous system thus smoothing the body’s reaction and leading to an experience of dynamic bliss. The combined effect is a state of mental clarity, calm alertness and sustained energy.

Can I enjoy Matcha when I’m pregnant?

Matcha contains caffeine and should therefore be consumed only in moderation during pregnancy. Please always consult your doctor regarding caffeine consumption during pregnancy.