Asia's ancient elixir enhancing wellness

Although in our consciousness, matcha is predominantly seen as a Japanese product — and this viewpoint is entirely accurate — its origins trace back to China. Like other products and dishes popular in Japan today — such as sushi or ramen — the tradition of powdering tea leaves began in the Middle Kingdom. Transported to the Land of the Rising Sun by monks, matcha soon became an integral part of the renowned tea ceremony. Captivated by the extraordinary qualities of the green powder, Europeans decided to introduce matcha to the market of the Old Continent as well. Thus, through a magical chain of events (or perhaps a butterfly effect), matcha found its place, among others, in my mum's kitchen cabinet.

Growing consumer awareness has made us more sceptical about food products in suspiciously granulated forms. However, with matcha — just like instant coffee — there are no reasons for concern. It is a natural product derived from the drying and grinding young tea leaves, and it is subject to a special type of cultivation in China. Plants earmarked for matcha production are protected from sunlight, which, in turn, enhances the accumulation of nutrients within them.

Why should we drink matcha? And why does it have such a positive effect on our well-being? This can be attributed to the remarkable composition of this intriguing green powder. Matcha is brimming with vitamins (A, B, C, E, and K) and antioxidants, which help slow down the skin's ageing process and protect the body against various chronic diseases, inflammation, and even cancer.

Even though matcha is stimulating, it is less intense than coffee. Furthermore, this powdered tea effectively combats stress and enhances brain function. It leads to improved concentration, attention, and other cognitive abilities. Additionally, matcha, owing to L-theanine's presence, helps lower blood pressure. It certainly seems like something we'd want to serve our mums.