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We all know green tea leaves to be an exceptional source of antioxidants, as well as other essential vitamins and minerals. Matcha tea leaves are an even more potent source of water soluble and insoluble nutrients. 1 serving of Ujido Matcha Green Tea = 10 servings of regular brewed green tea.
A popular tea with roots in Zen Buddhism and made from the green, fine powder called matcha has begun to grow in demand worldwide. According to Muscle and Fitness Magazine, matcha will “torch body fat.” Experts agree that in addition to curbing inflammation and controlling stress, matcha streamlines your metabolism, helping you to lose excess weight.*
The most potent and exquisite matcha comes from the historic rolling hills of Uji, where tea leaves are hand-picked and traditionally processed into Ujido Matcha Green Tea.
Ujido Matcha Green Tea can:
- Boost endurance and energy levels*
- Protect, stimulate, and nourish the brain*
- Improve and balance overall mood*
- Support healthy detoxification using chlorophyll*
- Increase concentration in a state of relaxed focus*
- Provide 137 times more antioxidants than regular green tea
- Enhance metabolism and increase fat loss*
Ujido Matcha Green Tea: Sharpen Your Focus and Mental Clarity
Thanks to the compounds naturally found in green tea leaves, when you drink Ujido Matcha you’ll experience a stable surge of energy and mental clarity. High-quality matcha comes from the same plant that yields green tea, cultivated to provide superior nutritional value. This type of Japanese Green Tea used to make matcha is also the tea that you would find used in a Japanese tea ceremony.
However, that is where the similarities end. We all know green tea leaves to be an exceptional source of antioxidants, as well as other essential vitamins and minerals. Matcha tea leaves are an even more potent source of water soluble and insoluble nutrients. 1 serving of matcha = 10 servings of regular brewed green tea.
Unlike green tea, matcha is made from powderized tea leaves to yield a 100 percent nutrient value. This extraordinary nutrient profile, plus a remarkably high antioxidant value, makes matcha a powerful and delicious beverage to drink by the cup. On the ORAC antioxidant scale, matcha beats out almost all of the other antioxidant “heavyweights” at 1348, compared to acai berries at 1027 and goji berries at a mere 33. Matcha even supersedes the long-standing antioxidant superstar, providing 137 times more antioxidants than regular green tea.
The distinct difference between green tea and matcha is in three phytochemicals:
1. Chlorophyll is the green pigment in plant leaves. Because Ujido tea leaves are finished in the shade for four weeks, this stimulates the production of chlorophyll and makes them a superior source of this rich, green pigment.
Research tells us that chlorophyll will:
- Support the health of your liver1
- Open up detoxification pathways2
- Help you manage your blood sugar3
2. L-theanine, found almost solely in tea plants, is responsible for the Zen-like feeling you have when drinking high-quality matcha.
Researchers tell us that L-theanine increases feel-good brain chemicals while improving mood, sleep, and attention span.4,5,6 Other studies show that L-theanine promotes brain waves that reflect a state of “wakeful relaxation.”7
3. Catechins are a group of antioxidants. One type of catechin — epigallocatechin — is found abundantly in green tea. Because Ujido carefully prepares matcha in order to preserve the level of antioxidants found in green tea leaves, you’ll find the most catechins in Ujido Matcha.
Studies tell us that catechins (and specifically epigallocatechin) will:
- Help you effortlessly burn off body fat8
- Act as an anti-cancer agent in the body9
- Protect against heart disease10,11
- Defend your joints against painful inflammatory diseases, like arthritis12
- Support bone density in elderly women13
Matcha can be a helpful tool for those who are watching their waistline. Matcha is highly concentrated, nutritious, and caffeinated, while still being nearly free from calories. Matcha does not place unnecessary stress on the body by raising blood pressure or heart rate and, as a result, will not spike cortisol or blood sugar levels. Because matcha helps to energize while keeping the body’s systems in balance, it has the potential to reduce sudden or frequent food cravings.
Balance the Body, Energize the Mind
Ujido knows that to get green tea leaves with a sweet and full-bodied taste, you need the perfect balance of fertile soil coupled with foggy evenings that protect against frost. Uji — a city located on outskirts of Kyoto, Japan — has this balance.
To cultivate purity and quality in flavor, Ujido tea leaf processing is quite simple. Ujido tea leaves are covered for four weeks before plucking. This painstaking process allows the levels of chlorophyll and L-theanine in each tea leaf to fully blossom. Once Ujido tea leaves are ready for harvest in early spring, only the smallest and youngest leaves are hand-plucked and carefully dried. Ujido keeps its matcha processing “all in the family,” using the same careful extraction process that has been passed down since 1832.
The final step in creating this balanced brew is grinding the leaves into a fine, bright green powder. Matcha lovers describe the drink as the “sweet spot” between coffee and tea, and it is also the beverage Buddhist monks used thousands of years ago to maintain an attitude of relaxed alertness during meditation. Likened to the boost from a cup of coffee without the jitters, plus powerful antioxidant benefits that rate higher than regular green tea, matcha is a uniquely healthy drink all its own.
In addition to its health benefits, matcha remains a popular drink because of its versatility. The easy-to-make and even easier-to-drink superfood powder can be added to pancakes, popsicles, fudge, or baked goods, along with drinks like smoothies and lattes. With each scoop, you’ll be tapping into the relaxation and vitality of an ancient Japanese ritual that has been handed down through generations. In that moment, you are relaxed, focused, and at peace.
As the Buddhist monk, teacher, poet, and peace activist Thich Nhat Hanh explains, “Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves — slowly, evenly, without rushing toward the future.”
To read more about Matcha, click here.
Matcha contains caffeine.
*This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
- Dingley, Karen H., et al. "Effect of dietary constituents with chemopreventive potential on adduct formation of a low dose of the heterocyclic amines PhIP and IQ and phase II hepatic enzymes." Nutrition and cancer, 2 (2003): 212-221.
- Jubert, Carole, et al. "Effects of chlorophyll and chlorophyllin on low-dose aflatoxin B1 pharmacokinetics in human volunteers." Cancer prevention research, 12 (2009): 1015-1022.
- Stenblom, Eva-Lena, et al. "Supplementation by thylakoids to a high carbohydrate meal decreases feelings of hunger, elevates CCK levels and prevents postprandial hypoglycaemia in overweight women." Appetite, 68 (2013): 118-123.
- Wakabayashi, Chisato, et al. "Behavioral and molecular evidence for psychotropic effects in L-theanine." Psychopharmacology, 4 (2012): 1099-1109.
- Gomez-Ramirez, Manuel, et al. "The deployment of intersensory selective attention: a high-density electrical mapping study of the effects of theanine." Clinical neuropharmacology, 1 (2007): 25-38.
- Roan, Shari. "L-theanine: New drinks promise focus, but more research attention needed." Chicago Tribune.
- Nobre, Anna C., Anling Rao, and Gail N. Owen. "L-theanine, a natural constituent in tea, and its effect on mental state." Asia Pac J Clin Nutrsuppl, 1 (2008): 167-168.
- Nagao, Tomonori, et al. "Ingestion of a tea rich in catechins leads to a reduction in body fat and malondialdehyde-modified LDL in men." The American journal of clinical nutrition, 1 (2005): 122-129.
- Du, Guang-Jian, et al. "Epigallocatechin Gallate (EGCG) is the most effective cancer chemopreventive polyphenol in green tea." Nutrients, 11 (2012): 1679-1691.
- Scalbert, Augustin, et al. "Dietary polyphenols and the prevention of diseases." Critical reviews in food science and nutrition, 4 (2005): 287-306.
- Stangl, Verena, Mario Lorenz, and Karl Stangl. "The role of tea and tea flavonoids in cardiovascular health." Molecular nutrition & food research, 2 (2006): 218-228.
- Ahmed, Salahuddin. "Green tea polyphenol epigallocatechin 3-gallate in arthritis: progress and promise." Arthritis Research and Therapy, 2 (2010): 208.
- Devine, Amanda, et al. "Tea drinking is associated with benefits on bone density in older women." The American journal of clinical nutrition, 4 (2007): 1243-1247.
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