The culture of drinking ground green tea came to Japan in the twelfth century century brought by the Buddhist monk Esai. Esai realized that he drinking Matcha tea helps with his Zen meditation.

Today we know that the combination of matcha's caffeine and L- theanine. Research is proved that L-theanine promotes relaxation without drowsiness.

Over the centuries, the Japanese have thus developed a true culture of tea drinking, which they called chado.

Preparation of Matcha for harvest begins about twenty days before mature tea leaves. Tea trees namely they cover with tarpaulins, Yes you avoid direct sunlight. This slows down growth, encourages it increased level chlorophyll, leaves they get more intense green color, the content of antioxidants, especially theanine, increases. Picked tea leaves they are gently treated with steam, dried, the harder parts of the leaf and only the thinner ones are removed parts of the leaves are ground into a fine green powder. The lighter the green color, the more the tea is of good quality and fresh.

We know several types of Matcha, which differ from each other in terms of quality, color and taste. Lower quality matcha has a bitter, earthy taste and a very indistinct green color. It is very important that you know that it has a true premium ceremonial Matcha completely different, sweet taste, extremely intense green color and fine silky texture.