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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.
by Joanne Perez, MS, RDN, LD

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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