Like green tea, matcha comes from the Camellia sinensis plant. However, it's grown differently and has a unique nutrient profile. Farmers grow matcha by covering their tea plants 20–30 days before harvest to avoid direct sunlight. This increases chlorophyll production, boosts the amino acid content, and gives the plant a darker green hue. Once the tea leaves are harvested, the stems and veins are removed and the leaves are ground up into a fine powder known as matcha. Matcha, like other green teas, contains a class of antioxidants called catechins. Matcha is high in a catechin called EGCG (epigallocatechin gallate).
How to use: As a food supplement for adults, take 1-3 capsules daily with food.
Do not exceed stated dose unless directed by a healthcare practitioner.