Matcha has skyrocketed in popularity lately, with matcha shots, lattes, teas and even desserts appearing everywhere from health stores to coffee shops.

Like green tea, matcha comes from the Camellia sinensis plant. However, it is grown differently and has a unique nutrient profile.

Farmers grow matcha by covering their tea plants 20–30 days before harvest to avoid direct sunlight. This increases chlorophyll production, boosts the amino acid content and gives the plant a darker green hue. Once the tea leaves are harvested, the stems and veins are removed and the leaves are ground up into a fine powder known as matcha.

High in Antioxidents

Antioxidants help stabilize harmful free radicals, which are compounds that can damage cells and cause chronic disease.When you add matcha powder to hot water to make tea, the tea contains all the nutrients from the entire leaf. It will tend to have more catechins and antioxidants than simply steeping green tea leaves in water.

Protects the Liver

The liver is vital to health and plays a central role in flushing out toxins, metabolizing drugs and processing nutrients.Some studies have shown that matcha could prevent liver damage and decrease the risk of liver disease. 

Boost Brain Function

Matcha has been shown to improve attention, memory and reaction time. It also contains caffeine and L-theanine, which can improve several aspects of brain function.

Protects your Heart

Studies show that green tea and matcha can decrease several heart disease risk factors.

Can Aid Weight Loss

Some studies show that green tea extract helps increase metabolism and fat burning, both of which may aid weight loss.