On the wall in a local coffee shop where I would buy my morning cup of tea, was a beautiful picture of a foggy hillside with workers hand-picking tea in a green tea field. I really enjoyed looking at that beautiful picture and one day I stated out loud, “I really want to visit a green tea field!” Sure enough a year later, that’s exactly where I ended up…
Standing in a green tea field, you breathe in the air. The whole side of the mountain smells like tea and permeates your being. Drinking a cup of matcha, is just like standing in the field. The fresh smell of tea is the same and the gentle aroma of tea creates a sense of well-being with a nice little lift. Matcha had an extra benefit, it helped overcome jet lag and travel fatigue. That’s why I’m an advocate for matcha green tea. It helps restore energy when traveling, provides mental clarity and it has a natural lift with the right combination of l-theanine and light caffeine.
The powdered whole leaf matcha has ten times the antioxidants and catechins, known for building health and preventing diseases, than just a regular cup of infused tea from a tea bag. Although all green tea is good, matcha is the superfood version of a cup of tea. And when traveling it keeps your immune system strong to ward off colds and flu. It also helps regulate your time clock to adapt more quickly to the local time.
Some of the finest matcha in the world, comes from the organic tea fields of Kagoshima, Japan. In this photo you see the beautiful healthy leaves of the spring crop of green tea. The outermost top leaves contain the highest levels of anti-oxidants, catechins, chlorophyll, and l-theanine. The leaves are stone ground and fresh packed in tins for shipping around the world.
Mount Sakurajima is an active volcano at the bay in Kagoshima that has been there for 22,000 years. It has been highly active during the past 100 years spewing volcanic ash and steam throughout the southern prefecture of Kagoshima. The ash helps produce soil extremely rich in minerals and nutrients.
Matcha comes in a variety of grades such as bulk, culinary and higher grade ceremonial matcha. I prefer to drink Tea Lover’s organic ceremonial picked from the first flush of tea harvested every May in Japan. It tastes slightly vegetal, is very smooth and has a light sweetness. Each time I drink it, it’s just like being at the tea field and it’s nice to know I can repeat that feeling every day when drinking my daily cup of matcha!
Article: Kit Patterson/A Taste for Tea
Images: A Taste for Tea