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The matcha effect
Buddhist monks have been using matcha for over 800 years to stay alert during long hours of meditation. Today we know that this effect is triggered by L-theanine, an amino acid in matcha which enhances the production of alpha waves in the human brain and leads to improved focus and the effect of relaxation. But matcha’s properties make a much longer list: it’s a an anti-oxidant powerhouse, boosts metabolism helping to control body weight and is a gold mine of cell-protecting flavonoids.
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Quality of Moya Matcha
Moya Matcha is meticulously cultivated on small, family-owned organic tea fields in Uji, Japan, a region known for the highest quality of matcha green tea thanks to its unique microclimate. Every batch of our organic matcha is carefully checked for potential chemical residue and its quality is confirmed by rigorous Japanese standards and organic certification. Moya Matcha is then processed locally, hermetically packaged and dispatched in small batches to assure peak freshness.
What is matcha?
Matcha is powdered green tea obtained from tea plants that are specially shaded from direct sunlight before harvest. This results in higher chlorophyll and antioxidant contents and a richer, greener color. After harvesting, the fresh leaves are steamed, dried and ground to powder in traditional mills. Contrary to regular brewed tea, when drinking matcha, we consume the entire tea leaf and this way we supply our body all nutrients contained in matcha tea including those that are insoluble.
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