Matcha ceremony

Matcha, a centuries-old tradition in Japan, was first consumed by Buddhist monks to aid meditation. From the 13th century, samurai warriors also began to drink Matcha. It anchored itself in Japanese society, which made it one of the pillars of Cha No Yu, the tea ceremony. The tea plants are shaded for several weeks before harvest, which increases the content of chlorophyll (detoxifying), L-theanine (amino acid which promotes concentration and mental clarity), and catechins (including EGCG, a powerful antioxidant). After harvesting, the leaves are ground to produce a fine powder. Here is a “Cer