Matcha tea arrives from China where its origins date back to the ninth century; its properties, however, were discovered by Japanese Buddhist monks. Its production process is quite particular: matcha tea is produced starting from high quality leaves, the tencha, which grow in the shade. After being picked by hand, they are steam treated to protect them from oxidation and to maintain their organoleptic qualities. Then they are ground with granite stones until obtaining a very fine powder.

It contains 5 times the antioxidants or any other food; as a matter of fact, it’s rich in catechin, an enzyme that stimulates cell regeneration and helps to contrast chronic illnesses. Thanks to the high content of L-theanine, it’s able to stimulate concentration and memory, besides conferring greater energy and resistance to those who take it. It is said that the Samurai drank Matcha before going into battle. In addition, the high concentration of chlorophyll, which regenerates cells and combats free radicals, makes Matcha Teas an excellent detoxifier, as well as an effective antibacterial agent.