As interest in the health-enhancing power of green tea has grown among consumers in the West, many have begun to wonder if the traditional ways of imbibing it make the most of the plant’s potential. Green tea, as many know, is an inherently purer and more representative form of the tea plant compared to the black tea that many are more familiar with. In the case of that more common brew, the tea is left to oxidize in the sun for some time after it is harvested, a process that gives it a deeper, mellower flavor but which robs it of some of the antioxidants and other beneficial substances that so many are interested in.
Green tea, then, is a more suitable form of the plant for those interested in its health benefits. Even among green teas, though, there is a substantial variation in quality and purity. Traditionally, the highest class of green tea was known as “matcha,” and tea of this kind is still available today. In fact, many believe that this matcha green tea is likely to be even more beneficial to regular consumers of the stuff than more common grades of green tea.
Interest in matcha, then, has predictably risen with time, and this development is likely to be one that will improve the overall health of many who participate in it. On the other hand, a few people have become interested in leveraging matcha for even greater health benefits.
Although green tea, especially in the matcha form, is a mild, easily consumed beverage, not many people will ever drink more than a few cups per day. Others, then, have sought ways to boost the amount of matcha they consume, and one approach in particular has proven to be most effective for those with the goal.
By grinding this highest grade of tea into a very fine powder, they have found, they can conveniently work larger quantities of it into their diets, providing themselves with even larger doses of the life-extending antioxidants they first became interested in green tea for. In fact, this style of green tea consumption is one of the fastest-growing in the Western world.