Matcha is different from other green teas in both the way it’s harvested and processed. Keeping it in the shade 3 weeks prior to harvest creates a sweeter taste and more chlorophyll, and the extra step of stone grounding produces a fine powder. Chlorophyll helps rebuild/replenish red blood cells, fight inflammation and remove toxins from the body. And, the amino acid, theanine, found in matcha helps with relaxation and concentration.
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