The Matcha powder is historically attributed to originate from China and was popularized in Japan in the early 12th century. The powder is derived from leaves of green tea plants that are ground into a powdery state and consumed differently. In Japan, traditional tea ceremonies would feature the preparation, serving and drinking of matcha, accompanied by meditations to recognize its spiritual significance and potency. Scientific studies classify it under the plant family., and more recently, its usage has diversified into confectionaries and healthy food preparations.
The way in which matcha is grown - whereby it is shielded from direct sunlight for a period of 20 - 30 days - directly increase its nutritional contents, making it rich in amino acids, and high in antioxidants. An empirical analysis of 15 studies on the effect of matcha powder on individual health found that it contributed to the reduction of risks of liver diseases. It is also recognized to be active in improving brain function, liver protection and as an immune booster.