Matcha - Rhoot - Matcha Profile - Come Learn About Herbs

Important note: you must consult with your doctor and do thorough research before attempting to use any new herb. We are not giving this information in an attempt to offer medical advice. We are not medical professionals. While we enjoy opening people up to the world of herbs, and we do our best to provide valuable insight, our instructions and information may be subject to error. herbs are not guaranteed to be effective, and we are not qualified to say how they may or may not impact your health.

Matcha Profile

Matcha has been consumed since the 12th century for its supposed health benefits and flavor. The tea used to make matcha is shade grown to ensure high quality. This growing technique also gives the tea produced for matcha higher levels of l-theanine, which is believed to be what allows matcha to provide those who consume it energy without leading to overstimulation.

When you consume matcha, you are ingesting the whole tea leaf in powdered form. This means that you are getting more nutrients and higher antioxidant levels than you would get from a cup of standard green tea that has been steeped in water. Studies have shown that matcha may contain as much as 130 times the amount of antioxidants when compared to other forms of tea. It is thought to be incredibly rich in vitamin A, B, E, and K. The powder also contains high levels of the minerals zinc and magnesium.

Tasting Notes for Matcha

If you enjoy green tea, you are likely to enjoy the rich and creamy taste of matcha powder. The tasting notes are similar, but the flavors are more intense with matcha due to the whole powdered leaf being dissolved in liquid rather than steeping and straining like you would with ordinary tea. Matcha is earthy with a pleasant mouthfeel. The earthiness is balanced by a slightly astringent aftertaste and the zing of lingering citrus notes on the tongue.