Matcha tea has become very popular in recent years due to its proven health benefits and refreshing, distinctive flavor. Research in recent years has shown that matcha tea contains up to 10 times more antioxidants than conventional green tea. Antioxidants help prevent cellular and genetic damage by neutralizing unstable molecules known as free radicals. Matcha also boosts metabolism and helps lower cholesterol levels when consumed regularly. Origin of Organic Matcha Tea Matcha is a finely ground green tea used in the traditional Japanese tea ceremony. In the 12th century, when the monk Eisai introduced tea to Japan, it was customary in China to grind the tea leaves and then whisk them in a bowl. This method of preparation, later abandoned by the Chinese, was adopted by the Japanese, who incorporated it into the Chanoyu ritual. Instructions for use To prepare matcha tea properly, you will need three essential utensils: a chawan (Japanese tea bowl), a chasen (bamboo whisk for matcha), and a chashaku (bamboo measuring spoon). Heat the chawan and chasen with very hot water. Wait about 30 seconds, discard the water, and carefully clean the chawan. Add two tablespoons of chashaku to the bowl, approximately 1g. We recommend sifting it with a strainer to prevent lumps from forming when beating. Pour 60 ml of water over the matcha powder at about 75ºC and whisk the tea with the chasen until it is dissolved and frothy. You can drink the matcha tea now, if you want it concentrated, add more water if you prefer it milder, or add 190ml of hot milk and whisk again to prepare a matcha latte.