Green tea (Camellia sinensis) is a small evergreen tree native to East Asia and the Indian Subcontinent that is now cultivated in tropical and subtropical regions all over the world. Tea is made from the plant’s leaves and leaf buds, but green tea does not undergo the same withering and oxidation used to make other teas.

Matcha green tea is specially made from tea plants that are shaded for three to four weeks before harvest. During shaded growth photosynthesis is slowed down, slowing down the growth of the plant. During this time the plant produces more chlorophyll, caffeine and amino acids, particularly L-theanine.

Green tea is well-established as a potent source of polyphenols. The leaf boasts the presence of EGCG (epigallocatechin gallate) as well as other notable substances including chlorophyll, fluoride, catechins, tannins and the flavonoids kaempferol, quercetin and myricetin. It is high in dietary fiber and amino acids, especially L-theanine, a unique amino acid found in tea. It is also a good source of vitamins A, E and K, and B-complex vitamins, iron, potassium, calcium, magnesium, selenium and chromium. Green tea also contains some caffeine, theobromine and theophylline.*