The Way of Health

Drinking Matcha can lead to many health benefits. With ultra-fine DōMatcha™ green tea powder you ingest the entire tea leaf - and Japan’s finest tea leaves at that. The result is a beverage approximately 10 times more nutrient dense than regular brewed green tea.

DōMatcha™ may ...

L-Theanine (amino acid)

L-Theanine is a unique amino acid found almost exclusively in the tea plant (Camellia sinensis) and is the primary amino acid component of green tea. The shading of the tea plants before harvest, increases the L-Theanine content, giving Matcha its characteristically pleasant and sweet flavor.
The effects of L-Theanine are truly amazing. It has the unique ability to stimulate the production of alpha waves in the brain. A state otherwise mostly achieved by meditation and characterized by a calm alertness and relaxed mental clarity. No wonder Zen monks appreciated a good cup of Matcha before their hours-long meditation sessions.
The relaxing effects of L-Theanine act antagonistically against the stimulatory effects of caffeine thus leading to an experience of calm alertness.
Clinical studies have also shown L-Theanine can reduce stress levels, lower blood pressure, improve memory and learning abilities, diminish PMS symptoms and have mild antioxidant activity.

Antioxidants (EGCG, Catechins, Polyphenols):

Matcha contains up to 137 times more of the antioxidant EGCG than steeped green tea and has one of the highest ORAC (Oxygen Radical Absorbance Capacity) counts of all the ‘super-foods’ presently known to us. ORAC is a method of measuring antioxidant capacity and Matcha has been quoted to score 1384 TE/g, which is more than Acai berries (1027 TE/g) and far more than blueberries (24 TE/g).
Antioxidants help the body to eliminate free radicals that destroy healthy tissue and play a large part in the development of degenerative diseases. But not only do antioxidants help your body fight these diseases; they also play an important role in maintaining a strong and healthy immune system.


All teas derived from the tea plant (camellia sinensis) contain Caffeine, sometimes referred to as Theine. With one-half teaspoon of Matcha (1 gram) you consume about 35 mg of caffeine, which is less than coffee (80-120mg).
Due to its unique combination of phyto-nutrients, the caffeine in Matcha is assimilated in a very different and much healthier way than caffeine from coffee. The caffeine in Matcha binds to the larger catechin molecules and is released into the bloodstream slowly over time as the catechins are broken down and assimilated. The results are a sustained energy for 3-4 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.
Any potential negative effects from caffeine are also balanced by the relaxing and calming influence of the amino acid L-Theanine. The combined effect is a state of mental clarity, calm alertness and sustained energy.


The precious tea plants, which are reserved for the production of Matcha, are shaded from direct sunlight for 2-4 weeks before harvest. The result is a substantial increase in chlorophyll content.
Chlorophyll has been known to act as a strong blood detoxifier and to help balance ph levels. It is also known to have antioxidant and anti-bacterial properties.

Organic and Chemical Free:

DōMatcha™ is pure, clean, and additive free. Tested by an independent laboratory, even our non-organic Matcha teas were found to contain absolutely NO detectable residual chemicals from pesticides, herbicides or fungicides. Our organic Matcha green tea is certified by JONA (Japan Organic and Natural Foods Association), which adheres to stricter regulations and higher standards than North American certification associations.