Matcha tea is a product that has become popular for its interesting properties. It comes from the same plant as traditional green tea, Camellia sinensis, but it is a powdered product with a different nutritional profile, since its way of cultivation is also unique.
To grow this type of tea, farmers cover the plants 20-30 days before harvest to avoid direct sunlight. In this way, the production of chlorophyll increases, as does the content of amino acids. The plant even takes on a darker green hue.
When harvest time comes, the best leaves are picked by hand and the stems and veins of the plant are removed. Then, they are ground and a bright green powder is obtained, which is distributed under the name of matcha tea. Next, we detail its properties and uses.
Nutritional properties of matcha tea
As we have discussed, matcha tea is characterized by its unique nutritional profile. Although it has similarities to green leaf tea, its concentration is higher. According to the SELF nutrition database , a serving of matcha tea (1 teaspoon or 1 gram) contains:
- Protein (between 250 and 300 mg)
- Total amino acids (about 272 mg)
- Lipids (about 50 mg)
- Minerals such as potassium, magnesium, calcium, zinc, phosphorus, and iron
- Vitamins A, B1, B2, B6, C, E and K
On the other hand, an estimate published through the Journal of Chromatography A suggests that the number of catechins contained in this type of tea is up to 137 times higher than other types of green tea. Because of this, in health matters, it is one of the preferred options.