Category: Learn About Tea
Gut health plays a huge part in our overall health and wellbeing. Rather than a separate nutritional issue, it should underpin our entire approach to healthy eating.
Most of us are increasingly aware of the importance of the gut in both physical and mental wellbeing, and that it has something to do with ‘gut flora’, yet how many of us really understand what it is all about?
This article aims to explain a little of the science behind the whole gut health thing, in order to arrive at a better understanding of just how important it is to our everyday health, and the food choices we make.
What is Gut Health?
The foundation of gut health rests upon healthy eating and making food choices that better support our health. Stress, medication, and our increasingly unnatural diet, have played havoc with our health, our digestion, and our wellbeing. Which, as we know, are all intrinsically linked.
We have become so disassociated from the connection between food, health, and wellbeing, that many of us may not even be aware that things are not as good as they could be. Even those of us who do not suffer from digestive disturbances may never have experienced the difference that a truly healthy gut can make to the way we feel.
Gut health is about far more than simply reducing unpleasant symptoms, and it influences more of the bodies processes than we might realise. So maybe a better question would be; what is the gut?
What is the gut?
The gut is a collection of organs that belong with our digestive system, largely the stomach and the intestines. Yet, the gut is involved in far more than just digestion of the food we eat.
Did you know most of your immune system is housed within the gut, and that it is under the control of the gut microbiome? Not only does the gut flora act as a defence against invaders, it actively controls the behaviour of other immune cells.
Digestion itself plays a huge role in our overall health, in more ways than you may think. We have come to think of nutrition on a very reductionist basis which completely underestimates the complexity of the human body. The simple act of eating dictates every single bodily function, from the smallest chemical reaction to the largest muscle movement.
Let’s take a closer look at the role of the gut in digestion.
Our Digestive System
Our digestion is a complex system of mechanical and biological processes. In simple terms it is there to extract nutrients from the food we eat (and eliminate waste) in order to survive. As well as the mouth, the stomach, and the intestine, it involves other organs such as the liver, kidneys and the pancreas. All of it facilitated by an array of specialist cells, hormones, neurotransmitters, and enzymes. And an army of bacteria, fungi, yeasts, and other assorted microbes.
Digestion begins in the mouth with the process of chewing, via the stomach where food is further broken down. Bacteria are present here in smaller numbers, playing an important protective role as part of the immune system, essentially acting as the guardians at the gate.
The role of the small intestine
From the stomach food enters the small intestine and this is where the microbial action really begins. It is here that most of our nutrients are extracted and absorbed.
The bacteria in the gut assist the digestive enzymes and provide vital protection to the intestinal barrier, making sure that nothing passes into the bloodstream that shouldn’t. They also play a role in keeping it all moving along nicely by supporting the muscular action of the gut wall.
If the small intestine cannot function as well as it should then the body will not be able to uptake all the nutrients it needs. Many of the symptoms of poor gut health show up here; however unconnected those symptoms may seem.
Once food has been processed by the small intestine, what’s left moves into the large intestine; the colon. And this is where the real magic of all those microbes begins.
The importance of the large intestine
The food that ends up here is the food that the small intestine cannot digest (like fibre, for instance). But whilst the small intestine takes all the credit for doing the bulk of the work, the large intestine is much, much, more than merely a disposal chute.
The largest concentration of gut bacteria is found here in the colon. There are trillions of micro organisms in the large intestine and they are responsible for the final stage of digestion that happens here. They take the food that we cannot digest and turn it into many of the vital nutrients that our bodies need. These bacteria do not just breakdown the nutrients within our food, but they produce essential nutrients too.
The Gut Microbiome
The collective term for all these microbes that live in the gut is the gut microbiome. More than just a handful of bacteria that make your tummy happy, it acts as an organ in its own right, playing a part in digestion, hormonal control, the nervous system, and the immune system. It also plays a crucial role in weight management.
Of the microbes that make up the gut microbiome, most of them (but not all) are bacteria. There are in fact more bacteria in the body than there are human cells, and they contribute to anywhere between 1kg and 3kg of our body weight.
The bacteria of the gut microbiome can be grouped into four dominant groups, and within these groups are thousands of different strains and types of bacteria, all with different requirements and doing different jobs. Of the four major groups, two are the most prolific, yet the overall number and their diversity differs from person to person. Not only does this depend on the biological conditions within the body, but it is also thought that we are genetically predisposed to a dominant type.
Whilst there isn’t really such a thing as good and bad bacteria, some are more beneficial than others. When the colonies of bacteria are out of balance, and the less beneficial bacteria are allowed to thrive, this can have a negative impact on our digestive (and overall) health and wellbeing.
How to Improve Gut Health
The aim of improving your gut health is to increase the diversity of the bacteria that make up the gut microbiome, and reset the balance in favour of the beneficial microbes. The best way to do this is to focus your diet around gut friendly foods. That not only means increasing your intake of those foods that support gut health, but also eliminating those that do not.
We will look in more detail at some of the things that can have an adverse affect on your gut health in another article, as well as explore certain foods that you may be best off avoiding; at least for a while.
For now, let’s look at some of the foods that are considered to be gut healthy.
Gut Healthy Foods
Try to eat as wide a range of whole, natural foods as you can. Diversity really is key here. Choose certified organic, and minimal intervention/pesticide free wherever possible. There are also two key topics here that need mentioning; probiotics and prebiotics.
Probiotics are foods that contain beneficial bacteria. By eating these foods on a regular basis, you can introduce these good bacteria into your own gut microbiome in order to increase diversity, and tip the balance in favour of the good guys.
You do however need to make sure that you are taking good care of the newly introduced bacteria so that they can survive and thrive. That’s where prebiotics come in.
Prebiotics are foods that contain the things that beneficial bacteria like to eat. Like soluble fibre, and resistant starch. These come mainly from the indigestible fibre found in the cell walls of certain plants. Raw garlic, onions and leeks are all excellent sources of prebiotics. As are underripe bananas. Sourdough bread, cooked and cooled white potatoes (yum, potato salad) are good sources of resistant starch. Uncooked oats and apples are also good sources, so you have a good excuse to break out the Bircher muesli.
Fermented foods are your go-to-source for all those probiotics that we talked about. Again, eat from as wide a range of these foods as you can. They each have different populations of varying types and strains of bacteria, so the more you can introduce into your own microbiome, the better.
Try fermented vegetables such as naturally fermented pickles, kimchi, or if spicy is not your thing then maybe sauerkraut. Both is even better!
Live yoghurt, as well as unpasteurised dairy products, in particular goat or sheep cheese, are also excellent sources of probiotics. Yet another good reason not to eliminate entire food groups unless you have a compelling reason to do so.
Whilst not an actual source of beneficial bacteria, raw apple cider vinegar is thought to help balance gut bacteria and support gut health. You can use it as you would any other vinegar, or drink a small shot each morning.
You will need to eat plenty of prebiotic foods to allow all those beneficial bacteria to thrive. Remember that the two go hand in hand. Not only do you need to introduce as many different strains of good bacteria into your gut, but you need to feed them with prebiotics in order to populate them!
We have plenty of foods to help support your gut health, but why not explore our full range of organic products first?
This article was reproduced on this site with permission from operafoods.com.au the “Organic Grocery Suppliers”.
See original article:- Our Guide to Good Gut Health
Matcha, with its bright green colour and sweet herbal flavour, is widely used as an ingredient beyond just tea. But what is matcha powder, exactly?
What is matcha powder?
Matcha is a traditional ceremonial tea from Japan. Made with green tea which is ground into a fine powder, it is as unique as the famous regions in which it is grown. Harvested several times over the course of a single growing season, it comes in a variety of different grades, all suited for different purposes.
How is matcha powder made?
The tea used to make matcha is always grown in the shade. With a season that begins in spring, and ends in late autumn, the highest grade powder comes from the first harvest or first flush. As the young shoots develop, the plants are kept under shade. This reduces the rate of photosynthesis, concentrating the chlorophyll that gives matcha its bright green colour.
These first leaves grow slowly over the colder months, allowing time for flavour to develop. Lower grade leaves harvested later in the season grow more quickly in the warmer weather and are less flavourful.
The young tender leaves of the first flush are carefully chosen and picked by hand. They are then steamed immediately after harvest to keep the vibrant green colour of the chlorophyll. Unlike green tea, which after steaming is rolled and left to dry, the green leaves for matcha are quickly air dried in a machine.
Once dry, the stems and veins of the leaves are carefully removed, leaving only the tender green leaf for the final product. This is then stoneground, in a granite stone mill. The aim is to create as little friction (and therefore heat) as possible. In this way, all of the delicate flavour is retained.
The different grades of matcha powder
Ceremonial grade matcha powder is the highest grade there is. This is used for the Japanese tea ceremony and is purely for whisking in water.
The best ceremonial grade matcha powder is first flush, and will be labelled as such. It should be rich, aromatic, and sweet, and not at all bitter or astringent. It can come under a variety of names; ours is labelled as supreme matcha.
Second flush tea can also be ceremonial grade but the flavour will be slightly less delicate than the first flush. It is still good for whisking with water, but will also work well in your matcha latte. We label ours as imperial grade matcha.
Culinary grade matcha powder is made from the third, or even the fourth, flush. The tea may not have been harvested by hand, and it is likely to be more coarsely ground than ceremonial grade. It is not inferior, just blended to stand up to other ingredients. It is more bitter and astringent than the higher grades, and possibly less green, but is ideal in baking or cooking where the subtle nuances might be lost.
Find out why matcha has more nutrients than green tea.
Discover our range of quality matcha powder at great value prices.
This article was reproduced on this site with permission from operafoods.com.au the “Matcha Distributors”.
See original article:- What is matcha powder?
Matcha and kombucha both spring from the same source, and that is tea. Matcha is always made from green tea, whilst kombucha can be made from black or green tea, and they each retain the benefits of the tea from which they are made. PepTea products all begin with green tea, so read on to find out more about the unique benefits of this powerful plant.
What is green tea?
Green tea is a type of tea that is processed from the leaves of the tea plant (camellia sinensis). Its growing popularity is due to not only its nutritional content, but also its subtly sweet grassy flavours.
Where does green tea come from?
Although tea originates from China, and is native to East Asia with its tropical and subtropical climates, it is now grown in many parts of the world.
Of the native teas, China still produces most of the world’s green tea. In Japan, green tea is the only tea produced commercially. Although modern mass production methods are responsible for most of it, there are many high quality teas produced by traditional methods. Japanese green tea is produced by gentle steaming, rather than the more aggressive pan-firing method, and this results in the sweet grassy flavours that it is known for. The world’s most well known black teas, such as Assam and Darjeeling, come from India.
Are green tea and black tea the same?
Both black and green tea come from the same species of plant; the tea plant camellia sinensis. Most of the tea we drink comes from two varieties of tea plant; var.sinensis and var.assamica. Assam, for instance, comes from the variety var.assamica. Darjeeling, on the other hand, comes from var.sinensis. Green tea can be produced from either variety. Each variety also has hundreds of different cultivars, from which all of the world’s teas are produced. This simply means that although they come from what is essentially the same plant, each variety and cultivar will have slight genetic differences that can result in vastly different teas. Just like fine wine, or great cheese, tea is a product of its environment. The soil, the climate, the plant type, the growing methods, and the processing, are all revealed in the final product.
The major difference between them lies in the processing. All tea begins as the freshly picked green leaves of the tea plant. There are generally three harvests of tea leaves known as a flush. The best tea is said to come from only the tips and first few leaves of the first flush which is in spring. Green and black tea both come from these young and tender green leaves.
Black tea is the product of oxidation. The leaves are left to wither and ferment, changing the colour from green to brown, and then black. The deep earthy flavour of black tea is the result of this process. The leaves for green tea are exposed to heat as soon as they are picked. This process stops the oxidation process, resulting in the green colour and fresh herbal flavours of green tea.
Does green tea have caffeine?
In general, black tea is considered to have more caffeine than green, which in turn is lower in caffeine than coffee. But that is not the whole story; as we have seen, tea comes in many many different forms, so there is no such thing as a ‘standard’.
Caffeine in tea is the plant’s natural defence against insects. Some sources suggest that leaves picked in the summer, when insect activity is at its highest, naturally contain higher levels of caffeine. Other factors affect the caffeine content of the fresh leaves; varietal, leaf type, processing, and exposure to sun, all have a part to play. The brewing process also has a lot to do with the final amount of caffeine in the cup. The more leaves you use, the longer you steep the leaves, and the hotter the water, the more caffeine you will extract into your brew.
Japanese teas in general are thought to contain more caffeine due to the gentle steaming process. Shade-grown teas, such as those used in the production of matcha, have more caffeine than tea grown in full sun. When you drink matcha tea, you are consuming the whole leaf, so none of the caffeine is left behind. There is also another side to caffeine in tea, and that’s l-theanine.
L-theanine and caffeine
Tea, whether green or black, is as calming as it is energising. It offers the perfect pick-me-up, with none of the jitters or post-caffeine slump of coffee. This is due largely to the soothing effects of l-theanine. This compound, found in the tea plant, appears to work synergistically with caffeine, producing the unique feeling of wellbeing that comes with drinking tea. The shade-grown teas, as mentioned before, tend to have higher levels of l-theanine. Matcha in particular has high levels of l-theanine and caffeine, which together are responsible for its unique buzz.
How green tea is made
Green tea is grown, and processed, in a number of different ways that result in variable levels of nutrients and ultimately capture different nuances of flavour. Some are grown in full sunlight. These leaves are golden-green when plucked and have higher levels of catechins rather than theanine, which give the tea a more bitter flavour. Sencha tea, the most popular tea in Japan, is grown in full sunlight. Others are grown in the shade so that the rate of photosynthesis is reduced. This concentrates chlorophyll and increases level of l-theanine. These leaves are a deep green when plucked, and the resulting tea is sweet and mellow, with less bitter undertones.
The tea grown for matcha is grown in varying degrees of shade, depending on the grade of matcha produced. The more shade, the greener the leaf, and the higher the grade of matcha. The purest grade matcha is deep deep green, without a trace of bitterness. This article explains more about the different grades of matcha tea.
For all green tea, once plucked the leaves are steamed and dried, then kneaded before sorting. The kneading process breaks down the fibres so that maximum flavour and nutrients can be extracted during brewing.
Why is green tea bitter?
Not all green tea is bitter. As we explained in the previous section, it is grown either in the shade or in full sun. Shade-grown teas have higher levels of chlorophyll and theanine (and possibly caffeine) but teas grown in the sun develop more catechins and less theanine. These catechins are responsible for the bitter, astringent, notes found in some teas.
The benefits of green tea
Green tea contains many plant compounds that have been shown to be beneficial to our health.
Protective polyphenols are the major active compounds. Polyphenols form a huge group of compounds found in plants, most of them with antioxidant properties. There are thousands of different types of polyphenols and these can be categorised into four groups, of which the flavonoids make up the largest. Catechins are part of this group.
The most potent, and possibly well known, catechin in green tea is EGCG (epigallocatechin-3-gallate). It is thought that EGCG protects against the cell damage caused by free radicals and can help fight chronic diseases such as diabetes, cardiovascular disease, and certain cancers. Also a powerful anti-inflammatory, EGCG may help to slow the rate of cognitive decline.
It is also rich in other beneficial flavonoid compounds such as quercetin and kaempferol.
Chlorophyll has all of the benefits we associate with greens. It has powerful anti-ageing properties and a detoxifying effect that helps to flush harmful toxins from the body.
Mood boosting l-theanine
L-theanine has been shown to have anti-anxiety properties and can aid relaxation.
Brain boosting caffeine
Caffeine can help to improve overall brain function, helping us to feel more alert with improved mood and a better memory.
This article was reproduced on this site with permission from operafoods.com.au the “Organic Kombucha Manufacturer”.
See original article:- The Benefits of Green Tea in Matcha and Kombucha
Most of us are by now familiar with green tea powder but there is more to Japanese green tea than just matcha.
Like most things in Japan, tea growing is done with careful consideration. An art form that honours tradition and spares no attention to detail.
Types of Japanese green tea
Whilst there are many types of Japanese green tea, they can be sorted into two main categories. Tea that is grown in the shade and tea that is grown in full sun. Matcha may be a powder, but it begins life as all tea does; the green leaves of the tea plant.
Matcha and gyokuro green teas
Matcha belongs to the group of teas that are grown in the shade. As we saw in our article on the different grades of matcha, some green tea in Japan is grown in the shade for around the last month before the harvest. This reduces the rate of photosynthesis, concentrating chlorophyll and increasing levels of theanine. A process that results in sweet mellow flavours, with less bitter undertones, and deep green colour.
Both matcha and gyokuro green teas are grown in this way. After processing, matcha ends up as a fine green powder whereas gyokuro is a leaf tea. The leaves are steamed and dried, then kneaded before sorting. Kneading breaks down the fibres so that flavour and nutrients are more readily extracted during brewing. Gyokuro karigane is a less expensive version of the tea made from the stems rather than the leaves.
Sencha green tea
Other teas are grown in full sunlight right up until harvest. This results in a concentration of catechins rather than theanine and these give tea its characteristic bitter flavour. With less chlorophyll than shade grown tea, the leaves are a golden green colour.
Sencha and genmaicha teas are both grown in full sunlight. The most popular green leaf tea in Japan, sencha is a bright energising everyday tea. It has a mellow and refreshing flavour with a balanced bitterness. There are many different types of sencha available.
Genmaicha is a blend of Japanese green tea made from sencha leaves mixed with toasted brown rice. Originally a cost effective way of making expensive green tea leaves go further, genmaicha is prized for its rich roasted flavour reminiscent of coffee that makes it ideal at breakfast time.
Hojicha is sencha that has been roasted. It is more similar to black tea but has a fresher flavour profile.
The difference between black and green tea
Tea all looks the same when it is harvested. It is the processing that makes the difference between green and black tea.
Once harvested, tea leaves destined to be black tea are left to wither and ferment. The process of fermentation allows the leaves to oxidise, changing the colour from green to brown then black. But it is not just the colour that changes. The deep earthy flavour of black tea is all down to careful control of this oxidation process.
On the other hand, leaves for green tea are exposed to heat as soon as they are picked. Usually steaming, this process halts oxidation and results in not only the green colour but the fresh grassy herbal tones of green tea.
Is matcha different from green tea?
Matcha is just one of many varieties of Japanese green tea, yet it is unique in that it takes the form of a powder. The entire leaf is processed and ground, with the resulting powder brewed and drunk. This is different from most teas, where the leaf is brewed and then thrown away.
Does Japanese green tea contain caffeine?
Japanese green teas are often higher in caffeine due to the gentle steaming process. The caffeine in tea is bound to antioxidants which slow the rate of absorption. This makes for a more gradual caffeine hit with none of the jitters associated with coffee. Gyokuro and matcha, the shade grown teas, have the most caffeine. Hojicha has very little caffeine, whilst sencha comes somewhere in between.
Making Japanese green tea
The subtle nuances of Japanese green tea can be lost if not brewed with consideration. Temperature and brew time are both of importance.
To brew sencha tea, boil water and let it stand for a few minutes to come down to 80C. Brew for 1 minute before lifting out the leaves.
Matcha tea is whisked into water of between 70 and 85C.
Genmaicha tea is brewed in freshly boiled water for 1 minute.
Hojicha tea is brewed in freshly boiled water for 30 seconds.
Health benefits matcha vs green tea
Matcha and other varieties of green tea share potent antioxidant benefits but it is thought that matcha is more beneficial to health as the whole leaf is ingested.
All tea begins with the plant Camellia Sinensis, whether it is green, white or black. Green when harvested, if not steamed within hours the leaves will oxidise and turn black. This is the black tea we are all used to in our daily cuppa.
But matcha goes beyond simple green tea. An art form perfected by the Japanese over thousands of years, it has a unique method of growing, harvesting, and production.
There are many different grades of matcha powder, which we will explain in this article.
What is matcha powder?
Matcha powder is a traditional green tea powder from Japan. Like fine wine or a good cheese, matcha is a product of its terroir. This is the environment in which it is produced and each element such as the soil and the climate will make a difference to the final flavour. There are various regions in Japan that are renowned for the quality of their matcha, just as there are areas of France renowned for producing excellent wine.
How is matcha powder made?
Tea for high grade matcha is grown in the shade, on specialist plantations. April is the beginning of the growing season, and there may be up to four harvests in a season. The first harvest, known also as a flush, is considered to produce the highest grade tea. Once the first green shoots appear, the tea plants are kept under gradually increasing shade in order to reduce the rate of photosynthesis. This concentrates the green pigment chlorophyll and increases theamine, the amino acid that gives matcha tea its soft sweet flavour.
The first flush begins in May. The young leaves are chosen and picked by hand. In any type of tea growing, this first harvest will have more nuance of flavour as it grows more slowly in the cooler weather. As the weather gets warmer over the season, the rate of growth speeds up and flavour changes. The green leaves are steamed as soon after harvest as possible to retain the vibrant green of the chlorophyll. At this stage, green tea would be rolled and left to dry but the delicate leaves for matcha are air-dried in a machine.
Finally the leaves are picked clean of stem and veins before grinding. Matcha tea is ground in a granite stone mill. It turns with a considered slowness designed to create as little friction as possible so as to retain all the delicate flavour notes of the final matcha powder.
There may be up to four harvests in a season, which ends in late autumn.
What does matcha taste like?
Matcha tea should be rich, aromatic and sweet with a grassy, vegetal taste from the chlorophyll. Higher grade tea will be less astringent than the lower grades, with minimal bitterness.
How to tell if matcha is good quality
There is a difference between high quality matcha powder and high grade matcha powder. The different grades of matcha are blended for different purposes, so culinary grade matcha powder from a reputable source is still a high quality product. Matcha, by definition is an artisan product of time and tradition. Yet, some will be of a higher quality than others.
A good quality ceremonial grade matcha powder will be…
Soluble, with a texture like fine baby powder.
Smooth and sweet with no astringency.
Grown and produced in Japan.
A vibrant green colour, yet this is not always a reliable benchmark.
How to choose matcha
Firstly make sure that your matcha is grown and produced in Japan. There is no labelling convention as such, and you could well be buying green tea powder which is not the same thing.
Buy according to your budget and what you need it for. First flush ceremonial grade matcha powder is best used for whisking in water. Slightly less expensive second flush ceremonial grade matcha powder can be whisked in water but will be slightly more bitter. You could use this in lattes and smoothies too as the more robust flavours blend well with milk. Keep the culinary grade matcha powder for cooking; the flavours are designed well to go with other ingredients.
Ceremonial grade matcha powder should be silky soft. Like baby powder. Lower grades will be less finely ground.
Different grades of matcha will have different levels of nutrients. The first flush matcha powder will have the most nutritional benefit, yet the lower grades are still all powerful superfoods.
What is ceremonial grade matcha?
Ceremonial grade matcha powder is the highest grade of matcha, blended purely for whisking in water and drinking as is. Used for centuries by monks and emperors to aid meditation, this is the stuff of the tea ceremony. The flavours are subtle and complex, delicate notes to be savoured.
Not all ceremonial grade matcha powder is first flush, but if it is it will be labelled as such. Our supreme matcha powder is first flush organic matcha powder.
Our imperial grade matcha is ceremonial grade second harvest. Slightly less delicate, it can be used for whisking or in your morning matcha latte.
Culinary grade matcha powder
Culinary grade matcha powder is blended to stand up to other ingredients. So that the flavours can come through ingredients such as fats, or cacao, and not be lost. Often used in lattes and smoothies too, this grade of matcha powder is less smooth and has more bitter and astringent tones. If you had a matcha latte or tea that you did not like, it may have been made with a lower grade of culinary grade matcha powder.
This is made from the the third or fourth flush (the later harvests) or a mix of both. The leaves are often picked mechanically and the grind can be coarser so it requires more whisking to dissolve.
There are several categories of culinary grade matcha powder.
Premium grade matcha powder is very fine and blends well. It is perfect for milky drinks as well as baking and cooking.
Cafe grade is less delicate with a strong flavour.
Ingredient grade is produced to match well with milk and dairy. It is stronger and thicker.
Kitchen grade is the economy blend of matcha powder. It is less delicate than the rest, and more astringent.
Culinary grade matcha powder is not an inferior product. It is simply a question of using it for the right purpose. This is what you will use to make your matcha brownies or matcha ice cream. It is the perfect matcha powder for baking.
We hope that has helped begin to explain a little about the different grades of matcha powder. Take a look at all of our organic matcha powder, or head over to the online store for more wholesale organic food.
Pep Tea imports superior organic ceremonial grade organic matcha wholesale tea powder. Our organic Japanese Imperial matcha tea powder is noted for that natural true taste of a high grade tea.
The best matcha tea is grown organically in Japan. The product is regarded among the highest grade matcha powders available. Pep Tea’s Imperial grade is an organic ceremonial grade matcha tea often celebrated in Japan.
The cultivation of the worlds best tea is grown in the famous southern region plantations of Japan. Organic Japanese matcha Imperial grade tea powder is produced from nutrient rich tea leaves that are extracted from the early picked tips of the tea plants.
It is also considered as one of the most superior and natural tea powders that are rich in antioxidants and many other nutrients.
Regular servings of Matcha Tea increases metabolism, helps to regulate weight and helps reduce cholesterol levels, plus it improves mood and memory.
Pep Tea is a leading organic Kombucha and organic Matcha tea brand in Australia.
Pep Tea supplies great organic kombucha and organic matcha powder wholesale. Our premium grade organic matcha green tea is very much popular among those that enjoy the taste fine and superior. Pep Tea’s Matcha tea powders are one of the few authentic matcha teas imported from Japan and certified organic by the Japanese ministry of Agriculture.
Premium organic matcha green tea is our special high quality organic culinary grade for fine cooking. It is produced from autumn crops and it is grown organically in Japan. The cultivation of matcha tea is generally done in the regions of Kagoshima, Kyoto, Mie as well as Aichi parts of Japan. The powder of Matcha green tea is produced from the tea leaves which are grown in the hilly areas. Then the leaves are ground into fine powder.
Premium organic matcha green tea is available in foil lined and resealable pouches. The front label of the pouches shows the process of making matcha tea and back label shows the logo of organic certification of Japanese ministry of Agriculture.
Visit our online store to know more details about the product. Buy your favorite product now and get online discounts on various products.
Matcha tea powder is a product of Australia’s Pep Tea brand. Pep Tea is basically specialized in wholesale distribution of high-quality organic teas especially Japanese organic green matcha tea that is popular for its quality, purity and other health benefits.
Matcha is rich in vitamins, fiber as well as chlorophyll. Matcha is considered to be an antioxidant powerhouse that provides certain health benefits. It contributes selenium, vitamin C, chromium, zinc as well as magnesium. Matcha tea aids to strengthen the mood and concentration of an individual. The health benefits of consuming Matcha include lowering cholesterol levels, blood pressure, blood sugar and many more.
Pep Tea is referred to as the name of an Australian business and also it is a registered trademark of Opera Foods Pty Ltd.
You can buy organic Matcha wholesale from Pep Tea or our parent company Opera Foods.
Matcha is a type of green tea which is grown in the famous tea plantations of Japan and also in China. The drinking of powdered green tea leaves for heath reasons became a ceremonial tradition which was practiced in Japan. Over the centuries the tradition is still being continued in Japan whereas in China it had slowly lost some its importance until recent years. Where ceremonies were held the High grade matcha tea is made and served according to the auspicious rituals of the Japanese tea ceremony.
Pep Tea a leading brand of Kombucha and Matcha was established with the vision to bring the old tradition of Matcha tea to Australia. Besides the authentic traditional facts they also provide amazing benefits to our body.
Caffeine in Matcha
Like coffee, matcha contains caffeine, but instead of the jitters it gives you a clean high. A matcha tea provides more caffeine than black tea around the same as a cup of brewed coffee but less than the amount of an espresso, however, the tea’s buzz is much more energising and longer-lasting
It depends on how strong you drink it of course but on average Matcha tea contains on average around 70mg of caffeine for an 8 ounce cup. Whereas black tea contains, on average, around 55 mg of caffeine per 8 ounces, and coffee contains around 100 mg. Interestingly, green tea also contains the amino acid L-theanine.
Caffeine is usually thought to be safe in moderate amounts. Experts consider 200–300 mg of caffeine a day to be a moderate amount for adults. So a moderate dose of caffeine through drinking Matcha tea is about 3 cups per day.
Consuming Matcha tea on a daily basis increases the antioxidant compounds in our body which can protect us from heart disease, diabetes, cancer, and dementia. Whereas you should also be careful about the amount of Matcha consumption you take as overdose of caffeine can leads to side effect. To make one cup of Matcha Tea you should use 1/2 teaspoon of Matcha Powder as one cup of Matcha green tea is equivalent to 10 cups of ordinary Green Tea. So Generally it is though that if you consume Matcha Tea on a daily basis you should probably not have more than 5 cups a day. If you keep these things in check then the Matcha Tea is capable to keep you energized throughout the day and give you great health benefits.
Order high-grade Matcha powder wholesale from our online store. Pep Tea is a trademarked brand of Opera Foods who deliver products overnight to most postcodes in Australia.
Though Matcha has originated in Japan and China it has recently gained popularity in Australia. Organic Matcha Tea has become the most loved tea among various other Green Tea because of its amazing health benefits.
High Grade Matchan ot only tastes a little sweeter but it also makes you feel better before you start your day. But you have to be cautious when you are buying the Matcha green tea powder; you have to notice several factors like it’s Colour, Price, and Benefits. If it has a vibrant green colour it means the leaves have been the first crop of the season grown in shade to have maximum chlorophyll content. On the other hand, if it has a browner colour it means they are from a later season harvest and contains less chlorophyll.
Buy the best Matcha Tea powder from Peptea and if you want Organic Matcha wholesale you can order from our wholesale supplier Opera Foods.