Excellent Properties of Hojicha Tea Powder

Matcha tea is a finely ground powder made from green tea leaves.  It is known for having remedial advantages and battling numerous sicknesses. In some cases, Matcha is promoted as one of the fundamental purposes for the low malignancy rates and long life expectancy in Japan. Matcha in a real sense implies powdered green tea leaves. In any case, the item that is marked and sold as ‘Matcha’ is alluding to the tea leaves that are filled in the shade called Tencha. Other tea leaves, for example, Sencha, are ground to frame a powder yet this makes an alternate item, for example, Konica.

Matcha was joined into a custom by Buddhist priests and in the twelfth century, the priests carried the tea to Japan where it turned out to be progressively well known. It was remembered for the ceremonies in Japanese cloisters and was valued by everybody from blue-bloods to regular residents of hojicha tea powder. This was the point at which the now-renowned tea function was first framed.

Medical advantages

Green tea leaves are utilized to make Matcha and all alone, green tea eminent for having numerous medical advantages. It is said to battle malignancy, support the digestion, increment bone thickness, decrease the danger of gum sickness, battle maturing and even lift invulnerability. These properties are amplified in Matcha, in light of the fact that the ground tea is burned-through completely. This contrasts from standard green tea where the leaves are soaks and the mending fixings siphon into the water and are then devoured in a weakened structure. Matcha has probably the most elevated cancer prevention agent proportions in any food, outperforming even blueberries and pomegranates.

Matcha has a large portion of the caffeine of some espresso. The caffeine is joined by an amino corrosive called Theanine. Theanine has a loosening up impact, which checks the caffeine so it is probably not going to cause any uneasiness and can even support rest and unwinding – relying upon the person.


In late-winter, the Camellia Sinensis plant begins growing shoots. After the primary shoots show up, the plants are covered with a screen to channel the light. This aides increment the Theanine in the plants, which works on the flavour. In mid-May, contingent upon the developing environment, the primary leaves are collected. The primary leaves are the most elevated grade from the plant, yet the plant keeps on being gathered to create lower, more reasonable grades of Matcha.

Subsequent to collecting, the leaves are steamed for 15 seconds. This jelly the dazzling green tone and forestalls oxidation. This is the vital contrast between green tea and dark tea. When the leaves are steamed, they are fanned out to dry. Then, at that point, the leaves are isolated from the stem and the stem is eliminated. The leftover leaves are ground into Matcha.