Moya Matcha Traditional has an intense green color, a well-balanced bitter-sweet taste and a delicate tea aftertaste. Perfect for drinking in traditional form, as well as for preparing matcha lattes, smoothies and cocktails. It is obtained from only the first and second harvest of fresh shrub leaves, which ripen under special sun protection. Thanks to this, the leaves obtain a higher content of chlorophyll and l-theanine and acquire an intense green color. After harvesting, the leaves are gently dried and ground into a fine powder.

Moya Traditional Matcha is grown in the Uji region of Kyoto Prefecture, which is famous for its fertile soil and clear waters. Green tea has ideal conditions for growing there thanks to plenty of rainfall, well-sunlit hills and the fog that forms between them, which protects the delicate leaves of the bushes from frost. The bushes from which Moya Matcha comes are carefully grown in small, family-owned, pesticide-free tea fields.

The harvested leaves are dried and ground into a fine powder locally in Japan and shipped to Europe in small batches to ensure the highest quality. freshness. This helps preserve all the properties of the tea leaves and maintain high levels of minerals and antioxidants.

50g package.

Of all the antioxidants, the catechins contained in matcha have the strongest effect and have unique properties. Reduce the risk of atherosclerosis, have antibacterial effect, lower cholesterol levels in the blood, strengthen immunity, and act antiviral.

A particularly strong antioxidant is a catechin derivative called EGCg present in matcha. This organic chemical has particularly strong anti-cancer properties and is an antioxidant 100 times more powerful than vitamin C. Just one serving of matcha is equivalent to 10 cups of regular green tea in terms of antioxidant content. This is because when drinking matcha, we consume the whole ground leaves.

MOYA MATCHA TRADITIONAL

Organic matcha from leaves of the first and second harvest. It has an intense green color, a well-balanced bitter-sweet taste and a delicate tea aftertaste. Recommended for drinking in its traditional form, as well as for preparing matcha latte, smoothie or cocktails.

Matcha Effect: Relaxes and improves concentration

For over 800 years ago, matcha was used by Zen Buddhist monks as a means of keeping the mind calm and clear during long hours of meditation. Today it is known that L-theanine, an amino acid concentrated in the leaves used to produce matcha, is responsible for these processes. L-theanine increases the production of alpha waves in the brain, which influence our consciousness, cause a feeling of relaxation and improve mood. In addition, L-theanine supports our ability to concentrate and remember

Raises energy levels and increases endurance

Warrior samurai drank matcha before their expedition as a natural energizer. A cup of matcha contains half as much caffeine as a cup of coffee, but its effect, thanks to L-theanine, can last much longer. Matcha is stimulating and helps you concentrate, but it doesn't cause the jitters that coffee sometimes causes. In turn, the catechins contained in tea have antibiotic properties and strengthen the immune system.

Burns fat and lowers cholesterol

Matcha tea accelerates the body's metabolism and causes faster burning fat. Unlike many slimming methods available on the market, matcha is a natural dietary supplement and does not cause side effects (such as increased heart rate or increased blood pressure). According to research, people who regularly drink matcha have lower levels of bad LDL cholesterol and higher levels of good HDL cholesterol. Matcha is also one of the main products used in the sirt diet.

Preparing Moya Matcha in the traditional way:

The traditional method of preparing matcha tea comes from the Japanese tea ceremony. You need a matchawan bowl, a bamboo chasen whisk and a bamboo chashaku spoon. Pour two bamboo teaspoons of matcha (1.5 g) into a bowl, pour 100 ml of hot water (80 ° C) and mix intensively with chasen. Make movements resembling the letter M until green, thick foam is formed. It takes less than 30 seconds. Then add more water depending on how strong you like to drink your tea.

Preparation of Moya Matcha with a milk frother:

Pour 1 regular teaspoon of matcha (1.5 g) into a cup or glass, pour a small amount (100 ml) of hot water (80 ° C) and mix thoroughly. Add water as desired. 1 teaspoon is usually enough for 200-250 ml of matcha. Matcha is like coffee: some people prefer to drink it very diluted, others prefer less water and a more intense taste. Instead of water, you can also add juice or milk to matcha.

Preparation of Moya Matcha in a shaker::

Matcha can be prepared both hot and cold in a shaker. Just pour a portion of matcha tea inside, close it carefully and shake vigorously a few times. You can even do it in a bottle of mineral water!

Why is Moya Matcha a better choice?

- It does not contain pesticides or artificial additives. It is 100% organic green tea.

- Taste and smell of the highest quality.

- It is stored in a cold room until shipped to the customer. Thanks to this, it retains its freshness, nutritional properties and taste longer.

- It has a European organic certificate. This means that the tea is regularly tested and its cultivation is safe for the climate and nature.

- It comes from Japan, where tea bushes have the best conditions for growing.

- It is closed in tight packaging that protects matcha from sunlight.

- It is a Polish-Japanese company and the first matcha brand in Poland characterized by the highest quality.

- Loved and recommended by customers.

Eco-certified h1>

What is organic food?

The term "organic food" refers to products of plant or animal origin that have been produced without the use of chemical additives, such as pesticides or artificial fertilizers - i.e. in full in harmony with nature and mother nature. Organic food does not contain toxins or chemicals, and its production does not pose a threat to the planet because it is carried out in a non-invasive and sustainable way. Organic raw materials are authenticated with a number of certificates, which means that their production is controlled at every stage - from the place of cultivation to the place of their distribution.

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