A refreshing alternative to traditional tea, a bright green elixir that’s packed with antioxidants that enhance your mood, health and energy level.
You’re probably already familiar with green tea, but matcha has a distinct character that provides a uniquely potent profile of nutrients. It is a finely ground powder of specifically grown tea leaves and is special in two aspects of farming and processing.
The green tea plants used for matcha are shade-grown for three to four weeks before harvest. This allows the plant to produce more THEANINE and CAFFIENE, and the final powdered form is consumed in the form of a latte rather than tea.
The stems and veins are removed during processing so only the most beneficial part of the plant is consumed.
Unlike traditional tea – it’s a powder rather than loose leaves or tea bags. There are several different “grades” of matcha green tea powder, which are determined by the quality of the appearance, processing method and ingredients used:
- The colour of the tea
- The texture, quality and density
- The quality of the product – is it stem or is it leaves?
- The fineness of the powder
- Whether there has been any prolonged exposure to oxygen
- How it was ground up
- Treatment prior to processing
Liquid Energy is made with matcha of ceremonial grade. In Japanese culture, this powder is of a high enough quality to be used in the tea ceremony.
Other grades include premium, and culinary-grade. While these are still of high quality, they lack the colour vibrancy and smooth, slightly sweet taste that ceremonial grade provides and are best used in baking, or blended with other ingredient to make a sweeter drink.