Matcha Powder from Gyokuro Green Tea - 4 oz. in Tin

This listing is for 4 oz. (113.4 g) of freshly ground matcha in a tin. It is ground from pure gyokuro green tea from Japan.

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The preparation of matcha green tea starts several weeks before harvest, when the tea bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green and causes the production of amino acids that make the resulting tea sweeter. After harvesting, the leaves are rolled out before drying. The dried tea leaves are then finely ground into a powder to produce the matcha.
Gyokuro is one of the highest grade Japanese green teas. Gyokuro's name refers to the pale green color of the infusion. Gyokuro has a high caffeine content (Generally 0.16% in infusion), but the significant L-Theanine content of Gyokuro slows down and counteracts the caffeine assimilation.

Green tea contains polyphenols which are thought to improve health, particularly catechins, the most abundant of which is epigallocatechin gallate. In vitro and animal studies as well as preliminary observational and clinical studies of humans suggest that green tea can reduce the risk of cardiovascular disease and cancer as well as beneficially impact bone density, cognitive function, dental caries, and kidney stones. Green tea also contains carotenoids, tocopherols, ascorbic acid (vitamin C), minerals such as Cr, Mn, Se or Zn, and certain phytochemical compounds. Green tea consumption is epidemiologically associated with reduced heart disease, and animal studies have found that it can reduce cholesterol. In a study performed at Birmingham (UK) University, it was shown that average fat oxidation rates were 17% higher after ingestion of green tea Extract than after ingestion of a placebo. Similarly the contribution of fat oxidation to total energy expenditure was also significantly higher by a similar percentage following ingestion of green tea extract. This implies that ingestion of green tea extract can not only increase fat oxidation during moderately intensive exercise but also improve insulin sensitivity and glucose tolerance in healthy young men. In a study performed at the Technion, it was shown that the main antioxidant polyphenol of green tea extract, EGCG, when fed to mice induced with Parkinson's and Alzheimer's disease, helped to protect brain cells from dying, as well as 'rescuing' already damaged neurons in the brain, a phenomenon called neurorescue or neurorestoration. The findings of the study, led by Dr. Silvia Mandell, were presented at the Fourth International Scientific Symposium on Tea and Human Health in Washington D.C., in 2007. Resulting tests underway in China, under the auspices of the Michael J. Fox Foundation, are being held on early Parkinson's patients. Also, In a recent case-control study of the eating habits of 2,018 women, consumption of mushrooms and green tea was linked to a 90% lower occurrence of breast cancer.

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All information is provided for informational purposes only. It should not be used to self-diagnose or personally treat any medical condition or disease or prescribe any medication. If you have a medical condition you are urged to contact your personal health care provider. Statements on this website have not necessarily been evaluated by the Food and Drug Administration, and are not intended to diagnose, treat, cure or prevent any disease.

Manufactured by Herbs & Wellness of NY.
Expiration Date 06/2011

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