The functional materials contained in tea are, above all, catechins. Tea contains a particularly high amount of epigallocatechin gallate (EGCg)*, which has strong antioxidant properties and is a unique material compared to other polyphenol-containing foods. In addition, matcha, one of the most popular types of tea, is ground directly in a millstone for drinking, allowing the body to take in all of these restorative compounds.
* Tea contains 11% to 17% catechins, about half of which are EGCg.
* Tea contains 11% to 17% catechins, about half of which are EGCg.
Matcha has highest antioxidant capacity
Oxygen radical absorbance capacity (ORAC) is a measure of antioxidant capacity that can be compared across ingredients.
Black tea contains theaflavin, a polyphenol with antioxidant properties.
Matcha is one type of green tea. Green tea has been shown to have a higher antioxidant capacity when consumed whole, as matcha, than when extracted and consumed, as with standard green tea.
Freshly ground matcha is rich in chlorophyll
In addition to catechins, matcha tea is rich in vitamins A, C, and E and chlorophyll. Since matcha is grown in covered tea gardens, it has more chlorophyll than ordinary tea. However, matcha's chlorophyll content deteriorates faster because the tea is ground to increase its surface area, allowing oxidation to occur more quickly.
To consume all the chlorophyll that freshly ground matcha contains, it's essential to drink it as soon as possible. We insist on offering freshly ground matcha so our customers can enjoy its fresh taste and superior health benefits.
