The Japanese secret of a natural energy and a concentrate of antioxidants
Matcha: 900 years of history in a cup
Matcha is not just a green tea powder. Behind its intense color lies nearly 900 years of history, a Japanese tradition deeply rooted in the art of living, and an exceptional nutritional richness that makes it today one of the most studied superfoods.
But why does matcha enjoy such success worldwide? Here is everything you need to know.
Matcha: a heritage from Japan
Long before becoming the favorite drink of wellbeing enthusiasts, matcha was already considered a treasure in Japan.
Its history begins in the 12th century, when the Buddhist monk Eisai brought tea seeds from China along with a new way of preparing it: the leaves are ground into powder, then mixed directly into hot water.
This method completely revolutionized the way it is enjoyed.
Unlike classic green tea, whose leaves are removed after infusion, matcha allows you to consume the whole leaf. The vitamins, minerals, amino acids and antioxidants contained in the leaf are thus directly ingested.
Over the centuries, matcha became inseparable from the famous Japanese tea ceremony, called Chanoyu. This ceremony is not simply about drinking a hot beverage.
It symbolizes four great principles:
Preparing a bowl of matcha then becomes a true mindfulness ritual, inviting us to slow down, breathe and fully enjoy the present moment.
Even today, this philosophy inspires millions of people around the world.
Why is matcha so different from classic green tea?
The difference starts with cultivation. A few weeks before harvest, the tea bushes intended for matcha are deliberately placed in the shade.
Deprived of direct light, the leaves produce more chlorophyll, which gives them their magnificent emerald green color. This specific cultivation also promotes the production of L-theanine, an amino acid valued for the balance it brings to the tasting ritual.
After harvest
- Only young leaves are selected.
- The veins are removed.
- The leaves are gently dried.
- They are slowly ground between two stone millstones until an extremely fine powder is obtained.
Every bowl of matcha therefore contains the entirety of the leaves. It is this particularity that explains its nutritional richness.
A true concentration of antioxidants
Antioxidants are molecules naturally present in certain foods. Their role is to help neutralize free radicals, which are involved in the oxidative stress the body may face daily.
Matcha is notably recognized for its concentration of:
- catechins, including EGCG;
- polyphenols;
- flavonoids;
- chlorophyll.
Since the whole leaf is consumed, matcha generally provides a higher concentration of plant compounds than a simple green tea infusion.
At Veegreen, we wanted to measure this potential
Rather than relying solely on bibliographic data, we had our matcha analyzed by the European Institute of Antioxidants, using the PAOT® technology.
This method makes it possible to evaluate the overall antioxidant capacity of a product. The report specifies that it measures all the antioxidant molecules present, unlike some classic tests that evaluate only a part of them.
Particularly high results
According to the scale used by the European Institute of Antioxidants, this result places Veegreen matcha at the highest level of its classification.
What does a PAOT score actually mean?
The PAOT Score measures the overall capacity of a product to neutralize free radicals under the conditions of the protocol used. The higher this score, the greater the measured antioxidant potential.
According to the report, this index notably makes it possible to:
- objectively compare different products;
- document the measured antioxidant characteristics;
- carry out reproducible quality control;
- measure the overall activity of the analyzed ingredients.
An activity compared to several references
The study also presents equivalences with several reference antioxidants, including:
- gallic acid;
- ascorbic acid, or vitamin C;
- tocopherol, or vitamin E.
These comparisons allow researchers to situate the measured potential of the product according to different analytical standards. Within this measurement framework, a higher equivalence value reflects a greater activity.
An independent analysis
The analysis concludes that our matcha reaches a score of 4 867,47 PAOT/g, which places it at the highest level of the scale used by the laboratory.
This evaluation was carried out by an independent specialized laboratory, following a documented scientific protocol.
Much more than a drink
Drinking matcha is ultimately bringing together several dimensions in a single ritual:
- an ancestral Japanese tradition;
- a moment of calm and concentration;
- a natural source of caffeine combined with L-theanine;
- a remarkable concentration of antioxidant compounds;
- a simple gesture to integrate into a wellbeing routine.
At Veegreen, we select a high-quality matcha in order to offer an experience faithful to this tradition, while documenting its quality level through independent analyses.
Each cup thus becomes much more than a drink: a true ritual of energy, concentration and natural wellbeing.
