Culinary Matcha, made using the large leaves left after picking the young leaves, is characterized by its high production volume and strong flavor and aroma. It is widely used in baking and cooking because it does not easily lose the unique flavor and aroma of the tea even when used with various ingredients and spices.

Matcha contains more plant compounds called polyphenols than green tea. Polyphenols are powerful antioxidants that help prevent cardiovascular disease and protect the body from cancer. They also help relieve stress. They are also excellent for controlling blood sugar and blood pressure and preventing aging.

Matcha is a tea made by drying steamed tea leaves in the shade, removing the leaf veins, and using a millstone or a matcha manufacturing machine to make very fine powder. Matcha is cultivated in the shade for 15 to 20 days when the buds start to grow, and the tea leaves are steamed with water to make steamed tea, which has a very fine dark green color. Matcha is made by grinding the tea leaves whole and drinking them, so you can consume all the beneficial ingredients of the tea leaves that are not absorbed by the water.