WELLNESS
Energy
Booster
Great Antioxidants
Concentration
Burn Calories
Faster
Naturally
Detoxifies
Increase Your
Performance
ENERGY BOOST
Matcha is rich in theanine, a type of amino acid.
This theanine is the source of the umami ingredient.
Theanine calms nerve cells in the brain and relieves tension,
It is recognized to improve concentration and memory.
Matcha also contains caffeine, but theanine relieves the excitatory action of caffeine's central nervous system. In recent years, it has been reported that drinking tea activates the function of the brain, improves cognition and has the effect of preventing aging.
The Theanine Effect
FOREVER YOUNG
Anti Aging Upshot
Matcha helps keep your skin youthful. Exposure to UV rays causes the skin to become inflamed, triggering skin damage such as wrinkles and age spots, and may also cause cancer.
Matcha contains minerals, C vitamin, B vitamin and coenzyme Q10, which is known to be effective for beautiful skin.
MINDFULNESS
Stress Crusher
It's been said for a long time that drinking tea makes you feel relieved. It has been confirmed that this is due to L-theanine contained in tea. Matcha in particular contains a lot of theanine!
Relax your nerves by taking L-theanine.
Matcha, mindfulness. Take a deep breath and let it go!
"Now, this moment" is yours.
Highest Antioxidants Foods
ANTIOXIDANT POWER
Catechin (tannin) contained in matcha is a kind of polyphenol.
Among them, epigallocatechin galley (EGCG) accounts for half of all catechins. Recent research has shown that there are various excellent features here. Of particular interest is its high antioxidant activity. Eliminates active oxygen.
In addition, anti-cancer effect, suppression of increase in blood pressure / blood sugar / LDL cholesterol, antibacterial / antiviral effect, etc.
Matcha is an indispensable tea in our lives!
ORAC units per gram
FOR BOTH MIND AND BODY ♡
Three major ingredients of Matcha: Catechin, Theanine and Caffeine.
In terms of taste, catechin is mainly astringent, theanine is umami, and caffeine is bitter. High-quality matcha contains a lot of theanine (umami). It is known that the action of caffeine is moderated by taking theanine and caffeine at the same time.
Matcha has increased awareness regarding the benefits to heath that Japanese green tea provides, not only to the body, but to the mind and spirit.
SPEED UP YOUR METABOLISM
As much research is being done on catechin, the main component of tea, it is becoming clear that catechin has the effect of burning body fat efficiently and preventing metabolic syndrome (visceral fat syndrome). It is estimated that as a result of hindering the decomposition of sugars such as starch and suppressing the absorption as glucose, the amount of sugar accumulated in the body is reduced, resulting in a decrease in fat, and as a result, obesity is prevented.
ANTIVIRAL / CANCER FIGHTER*
It has been shown that green tea extract or catechins suppress the growth of AIDS virus and influenza virus. In the future, we expect research results and effects against various viruses that threaten us.
In addition, despite the complexity of the etiology, many research results on the cancer prevention and anticancer effects of catechin have been reported in Japan and overseas.
MATCHA EFFICACY
Suppresses LDL cholesterol elevation
Anti-arteriosclerosis
Suppress the rise in blood sugar
Suppression of aging (anti-aging)
Supplement vitamins and minerals
Rich in dietary fiber, activates intestinal function
Cancer prevention / anti-cancer effect
Anti-aging of the brain
Strong antioxidant effect
Immune function improvement
Antibacterial and antiviral effects
Anti-allergic effect
Prevention of metabolic syndrome
Increase energy and vitality
Improve concentration
Lower stress levels
Relaxing effect
Rich in epigallocatechin gallate (EGCg)
*References
Japanese Tea Instructor Course I, II, III NPO Japan Tea Instructor Association 2016
Did you understand so far? Roles of theanine, catechin, and caffeine in cognitive function Shizuoka Prefectural University Tea Science Research Center 2019 materials
Journal of Agriculture and Food Chemistry, Publication 2010, https://doi.org/10.1021/j9032602