Matcha is a finely ground green tea powder originating from Japan. It stands out due to a special cultivation process in which the leaves are shaded before harvest to enhance their chlorophyll, amino acid, and antioxidant content.

Its vibrant green color is the result of high chlorophyll levels enhanced by the shaded growing method.

No, matcha is naturally gluten-free, as it is made exclusively from ground green tea leaves.

One 1g serving contains approximately 35 mg of caffeine, less than a cup of coffee but enough to provide sustained energy.

Matcha contains only 3 calories per gram, making it ideal for any diet.

Pure matcha contains no sugar, making it a perfect option for those seeking low-carb alternatives.

Matcha is consumed as a powder, including the whole leaf, unlike traditional green tea where leaves are steeped and discarded. This results in higher nutrient and antioxidant intake.

Yes, matcha is 100% plant-based and suitable for vegans and vegetarians.

Yes, pure matcha is lactose-free. However, verify if blended products contain added ingredients.

Due to its caffeine content, consuming matcha late in the day can affect sleep. It is recommended to drink it in the morning or early afternoon.

Although safe in small amounts, the caffeine content in matcha may not be suitable for children. Moderation is advised, and consultation with a healthcare professional is recommended.

Because it contains caffeine, pregnant women should limit consumption and consult their doctor for personalized recommendations.

Matcha provides sustained energy without the crash of coffee, thanks to its combination of caffeine and L-theanine, which also promotes relaxation and focus..

Yes, matcha boosts metabolism and supports fat burning, especially when combined with a healthy diet and exercise.

Matcha is rich in antioxidants, improves focus, strengthens the immune system, and can help reduce stress.

Thanks to L-theanine, matcha enhances concentration and promotes calm alertness.

L-theanine balances caffeine effects, delivering energy without jitters and encouraging relaxation.

Its antioxidants help combat free radicals, supporting better cell health and a stronger immune system.

Start with a basic preparation: mix 1g of matcha with 70 ml of water at 80°C and whisk until smooth.

You only need a bowl, a measuring spoon, and a whisk or fork.

Ceremonial matcha is ideal for beginners due to its smooth, balanced taste.

Yes, its unique flavor can be surprising at first. Try it with milk or sweeteners to get used to it.

Store in an airtight container in a cool, dark place like the fridge.

Sift 1g of matcha, mix with a bit of hot water, and whisk until no lumps remain. Add more water and continue whisking.

You’ll need a chawan (bowl), a chasen (bamboo whisk), and a chashaku (scoop) for a traditional experience.

Simple preparation is quick and practical, while ceremonial preparation requires traditional tools and a more mindful approach.

Steps include sifting the matcha, whisking in an “M” motion with the chasen, and creating a light, even foam.

Water at 80°C preserves taste and nutrients; higher temperatures can cause bitterness.

Sifting removes lumps, ensuring a smooth texture and better flavor.

Use a chasen and whisk vigorously in an “M” motion to incorporate air and create foam.

Use more matcha for a stronger taste, or more water to soften the flavor.

Yes, matcha can be enjoyed hot or cold, based on your preference.

Matcha has roots in China but was perfected in Japan, becoming central to the Japanese tea ceremony.

Master’s Selection: Superior quality for traditional ceremonies.

Ceremonial: Ideal for drinking on its own, with a smooth, balanced taste.

Premium: Versatile, great for lattes and recipes.

Culinary: Perfect for cooking and baking, with a stronger flavor.

Ceremonial is more refined and intended to be consumed on its own; culinary has a stronger flavor suited for recipes.

Organic matcha is grown without pesticides or chemical fertilizers, while non-organic may use conventional methods.

JJapan is the main producer, with top regions including Uji, Nishio, and Shizuoka.