Just like the popular green tea, Matcha is also derived from theCamellia sinensis plant. However, there is a slight difference in the way it is grown resulting to its unique nutrient profile. To get Matcha, farmers cover their tea plants 20–30 days before harvest to avoid direct sunlight. This increases chlorophyll production, boosts the amino acid content, and gives the plant it's beautiful dark green hue. Here are 5 amazing benefits of Matcha tea:
Matcha contains the nutrients of the entire tea leaf. This means it yields a greater amount of caffeine and antioxidants than what you typically find in green tea. In fact, studies show that one cup of Matcha tea has the antioxidant equivalent of 10 cups of brewed green tea and has 20x more antioxidants than pomegranates or blueberries.
Heart disease is the leading cause of death worldwide in people over the age of 35. Drinking Matcha tea is shown to reduce the levels of ‘bad’ (LDL) cholesterol and triglycerides. It also helps prevent the oxidation of LDL cholesterol thus reducing the risk of heart disease and stroke.
L-theanine, a component of Matcha, boosts the production of alpha waves in the brain. These waves encourage relaxation and improve mental clarity. The caffeine in Matcha also helps improve attention, reaction time, and memory.
L-theanine is a rare amino acid found in high concentrations in Matcha. It crosses the blood-brain barrier and promotes a feeling of relaxation and reduces stress. It works in tandem with the caffeine found in Matcha to provide a stable yet extended energy boost without the jitters that are usually a side effect of caffeine and other stimulants.
Drinking Matcha can help speed up your metabolism resulting in greater energy expenditure and a fat burning boost. The unique antioxidant Epigallocatechin-3-Gallate (EGCg) contained in Matcha increases Cholecystokinin, which is the hormone responsible for making you feel full so you don’t have to eat as much.
This might be a tall claim but is backed by scientific studies. Matcha contains a unique and powerful antioxidant called ‘catechins’, rarely found in other foods. In particular, the catechin EGCg (Epigallocatechin-3-Gallate) is what gives Matcha its potent cancer-fighting properties. EGCg works by counteracting the effects of free radicals from pollution, UV rays, radiation, and chemicals, which can lead to cell and DNA damage.
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