Green Tea (High Grade)

High-grade Matcha is a powdered green tea made from shade-grown leaves, meaning you consume the entire leaf, whereas Sencha consists of whole loose-leaf tea steeped in water. Sencha is typically grown in full sunlight and represents the most common daily tea in Japan. Both are rich in catechins, but Matcha generally provides a more potent concentration of EGCG.

Yes, both Matcha and Sencha naturally contain caffeine, though generally less caffeine than a standard cup of coffee. However, green tea contains an amino acid called L-theanine, which promotes a calming effect and slows the absorption of the caffeine. This results in a sustained, focused energy boost rather than the jitters often associated with coffee.

EGCG (Epigallocatechin gallate) is a potent antioxidant and the most abundant catechin found in high-grade green teas. It is heavily studied for its links to metabolic boosts, cellular damage protection, and overall cardiovascular health. Matcha, particularly high-grade ceremonial matcha, boasts incredibly high concentrations of EGCG compared to lower-grade teas.

High-grade Matcha is traditionally prepared by sifting the green tea powder into a bowl and whisking it with hot, but not boiling, water (around 175°F or 80°C). A bamboo whisk, known as a chasen, is used to create a frothy layer on top. Because you are consuming the actual leaf powder, proper whisking is essential to prevent the tea from clumping.