Matcha Cerimonial Grade Lotus*****

This matcha cerimonial grade is renowned for its exceptional quality, unique flavor and a rich nutritional profile. It is the highest grade of matcha because of four unique conditions:

1. Careful selection and traditional processing;
2. Assortment of young tea leaves;
3. Great level of antioxidants. Matcha cerimonial grade has the third highest level of antioxidants in all types of matcha because the tea leaves used for matcha cerimonial grade are not covered from the sun several weeks and they are carefully selected. Each processing is meticulous, resulting in a finely ground powder with a vibrant green color. Also the tea leaves selected are the youngest. 

• Highest level of L-Theanine. Matcha cerimonial grade is known for its unique combination of  high level of caffeine and the hightest level of L-theanine, an amino acid. L-Theanine is one of the most prominent amino acids found in matcha, and it is responsible for much of matcha's unique flavor and relaxing effects. L-Theanine is known for its ability to promote a state of calm and relaxation without causing drowsiness. It also complements the stimulating effects of caffeine, contributing to a balanced and focused mental state. In ceremonial matcha, the longest shading process in matcha induces the tea plants to produce the L-Theanine. Contrary to coffee who only has caffeine, matcha has the L-theanine which allows a relaxation and exceptional effect of wellbeing beasides matcha has high nutritional content for health.

• Highest level of caffeine when compared with other matcha grades due to the selecion of young tea leaves for this particular matcha.

• Broad range of aminoacids: aminoacids like L-Theanine, arginine and several other aminoacids preent in matcha that are important for the health of all body functioning. In the matcha cerimonial grade the highest aminoacid content comes from stone griding and using young leaves in the traditional processes, which prioritize quality and the preservation of the natural compounds in tea leaves.

• Highest levels of vitamins C, A and K and minerals like iron, calcium and magnesium essencial for a healthy body. Matcha cerimonial grade generally has a slightly higher concentration of vitamins and minerals compared to other matcha grades.

• Unique and distincte flavor: Matcha cerimonial grade has a distinct and complex flavor profile that sets it apart from other types of tea. Here's are the notes distinct in this matcha profile:

• Umami: matcha cerimonial grade is often characterized by a pronounced umami flavor. Umami is one of the five basic tastes (alongside sweet, salty, bitter, and sour), and it is often described as savory or brothy. Umami in matcha comes from the high concentration of amino acids, especially L-Theanine, which is encouraged by the shading process during cultivation. This amino acid gives matcha its unique umami richness and depth.

• Sweetness: matcha cerimonial grade typically has a subtle sweetness that balances its umami notes. This sweetness is derived from the combination of amino acids and the careful shading of the tea leaves, which encourages the development of naturally occurring sugars.

• Vegetal and Grassy: You'll notice a pleasant vegetal and grassy quality in ceremonial matcha, reminiscent of fresh green vegetables and young grass. This taste comes from the tea's origin as a powdered green tea made from shade-grown, tender tea leaves.

• Smooth and Creamy: matcha cerimonial grade is known for its smooth and creamy texture. When properly prepared, it should have a velvety mouthfeel that enhances the overall drinking experience.

• Freshness and Brightness: matcha cerimonial grade has a fresh and vibrant quality, often described as bright or lively. This is a result of the careful cultivation and processing techniques that preserve the tea's natural compounds.

• Aroma: matcha cerimonial grade has a delightful aroma that can be described as earthy, vegetal, and slightly sweet. The aroma adds to the overall sensory experience of enjoying matcha.

Cerimonal grade matcha can be used to drink straight, used for high quality matcha-lattes. Matcha cerimonial grade can be whisked into hot milk (dairy or plant-based) with a sweetener to create a delicious matcha latte, by adding a teaspoon of this matcha to your morning or post-workout smoothie for an antioxidant boost and a unique flavor. Stir this matcha into yogurt or oatmeal for a nutritious and flavorful breakfast, salad Dressings by creating a distinctive salad dressing by mixing ceremonial matcha with olive oil, vinegar, and seasonings. It adds flavor and vibrant color to your salads or whip matcha cerimonial grade into heavy cream and use it to top desserts like cakes, pies, or fruit salads, make matcha cocktails by adding a small amount to drinks like matcha mojitos or matcha martinis, use it to make savory dishes to enhance the flavor and color of savory dishes like soups, sauces, and marinades. The quality of the matcha you choose will greatly affect the taste and appearance of your creations.

1. Antioxidant Protection: the great level of antioxidants in this matcha, particularly EGCG, help protect cells from oxidative stress and damage caused by free radicals. This protection can reduce the risk of chronic diseases and support overall cell health.

2. Weight Management: The combination of caffeine and EGCG in matcha can slightly boost metabolism, aiding in weight management efforts. It may also help the body burn fat more efficiently, making it a potential support for weight loss.

3. Heart Health: Regular consumption of matcha may contribute to cardiovascular health. Antioxidants help improve blood flow, reduce inflammation, and lower the levels of bad LDL cholesterol, potentially reducing the risk of heart disease.

4. Anti-Inflammatory Properties: Antioxidants have anti-inflammatory properties, which can help reduce inflammation throughout the body. Chronic inflammation is linked to numerous health conditions, so reducing it may have positive effects on overall well-being.

5. Improved Brain Function: The combination of caffeine and L-theanine in matcha promotes mental clarity, focus, and concentration. Regular consumption may support cognitive function and reduce the risk of cognitive decline with age.

6. Cancer Prevention: While research is ongoing, some studies suggest that the antioxidants in matcha, especially EGCG, have properties that promote health and not cancer. They can inhibit the growth of cancer cells and reduce the risk of certain types of cancer.

7. Stress Reduction: L-theanine in matcha has calming and stress-reducing effects. It can promote relaxation without causing drowsiness, helping to manage stress and anxiety.

8. Improved vision: The vitamine A present in high level in this matcha promotes better vision and preserves the eyes health.

9. Gut Health: Matcha has been shown to have antibacterial properties that can help inhibit the growth of harmful bacteria in the mouth and gut. 

10. Skin Health: Antioxidants play a role in maintaining healthy skin by protecting it from UV damage and promoting collagen production. Drinking matcha may contribute to a more youthful complexion. The high level of vitamine C in this matcha is fundamental for immune function with improved wond healing, and the health of skin, mucous membranes, and tissues.

11. Detoxification: The chlorophyll content in matcha, which is higher due to the shading process, may aid in detoxifying the body by helping to eliminate harmful toxins and heavy metals from the body.

12. Longer energy: Iron from this matcha promotes the formation of hemoglobin, which carries oxygen in red blood cells, and it supports energy production.

13. Bone health and muscle function: the high level of vitamin K plays a vital role in blood clotting and bone health by regulating calcium in the body. Matcha is also a good source of calcium and Magnesium. Calcium is essential for strong bones and teeth, while magnesium is involved in over 300 biochemical reactions, including muscle function and nerve transmission. Both minerals are critical for overall bone health and muscle function.

14. Alertness: matcha cerimonial grade caffeine promotes an alert mind, focus and concentration for a sustained period of time. While coffee alertness crash rapidily, matcha's caffeine prolongs in time.

The tea plant grows in Middle and Southwest of China in Henan Province and Guizhou Provinces. These area Belongs to the subtropical monsoon humid climate, the average annual temperature of 16.2℃, frost-free period 290 days, warm and humid. Specially the Matcha tea factory in Guizhou Province is the second largest matcha producing region in the world.

This matcha is produced by passionate farmers in dedicated green tea fields with the processing technology of certified partners. They bring their cutlural heritage in their veins because matcha was first discovered in China. The matcha origins can be traced back to China during the Tang Dynasty (618-907 AD) and the Song Dynasty (960-1279 AD). During this time, tea leaves were ground into a powdered form and whisked in hot water, much like the Japanese tea ceremony. However, it was during the Song Dynasty that the practice of grinding tea leaves into powder became more refined. This powdered tea, called "whisked tea" (抹茶, mǒchá), shared similarities with what we now know as matcha.

The method of producing powdered tea spread to Japan when Zen Buddhist monks brought tea seeds back from China. Along the centuries and evolution of Japan and China markets, the chinese tea producers have been experimenting with growing tea plants under shade to enhance the chlorophyll content, resulting in a vibrant green color, a characteristic of high-quality matcha.

While Japan remains the primary producer of ceremonial-grade matcha in large scale, China has become a significant player in the matcha market, offering a diverse range of matcha-style teas and matcha grades. The evolution of matcha in China reflects the dynamic nature of the tea industry, where traditional practices are adapted to meet contemporary demands while honoring the historical roots of this cherished beverage.

How matcha cerimonial grade is made 

Matcha cerimonial grade characteristics and nutrients are due to the process unique selection, special traditional process and throughout careful attention to quality and detail.

The production of matcha cerimonial grade involves a meticulous and labor-intensive process that focuses on preserving the quality, flavor, and vibrant green color of the tea leaves. Here is an overview of the steps involved in making matcha cerimonial grade:

1. Cultivation and Shading: The process begins with the careful cultivation of tea plants (Camellia sinensis). Tea fields designated for ceremonial matcha are shaded for 1 week before harvest of the first young leaves. This shading, often done with special shading material or traditional screens, reduces sunlight exposure and encourages the tea plants to produce chlorophyll and amino acids, such as L-Theanine. 

2. Selective Harvesting: Only the youngest, most tender tea leaves are selected for matcha cerimonial grade. These leaves, known as "tencha," are typically hand-picked during the first harvest of the year, which occurs in early spring. The selective harvesting ensures that the leaves are of the highest quality and have a rich nutritional profile.

3. Steaming: After harvesting, the tencha leaves are quickly steamed to prevent oxidation and preserve their green color. Steaming is a crucial step that helps lock in the flavor and nutrients of the tea leaves.

4. Drying: The steamed tencha leaves are carefully dried to reduce moisture content and prepare them for the next stages of processing.

5. Destemming and Deveining: The dried tencha leaves undergo destemming and deveining processes to remove the central veins and stems, leaving only the delicate leaf material.

6. Tencha Grinding: The destemmed and deveined tencha leaves are ground into a fine powder using traditional stone mills. This meticulous grinding process can take up to an hour to produce just a small quantity of matcha powder.

7. Sifting: The ground matcha is sifted to ensure a consistent texture and to remove any coarse particles.

8. Packaging: The finished matcha cerimonial grade is carefully packaged to protect it from light, air, and moisture, which can degrade its quality and flavor. It is often sealed in airtight containers to maintain freshness.

Throughout this entire process, great attention is paid to preserving the vibrant green color, umami flavor, and nutritional content of the tea leaves. The result is a matcha cerimonial grade that is renowned for its exceptional taste and is often used in traditional Japanese tea ceremonies. It is prized for its smooth texture, complex flavor profile, and nutritional value, making it a unique and highly regarded variety of matcha.