Matcha is the powdered leaf tea used in the traditional Japanese Tea Ceremony. To make Matcha, fresh green tea leaves from the finest Gyokuro green tea are ground into a fine powder using a stone mill. For the tea ceremony the powdered Matcha is measured with a chashaku (bamboo spoon) and is placed in a chawan (serving bowl), hot water is added, then whipped with a chasen (bamboo whisk) until frothy. The thick frothy tea is sipped right from the bowl. Two drinks can be prepared from Matcha for the ceremony - "Usucha" made with 1 1/2 heaping chashaku (bamboo spoon), or "Koicha" made with 3 heaping chashaku. Matcha has a bright jade green color and an unexpected distinctive flavor that is mellow and slightly sweet.

Green tea contains naturally-occurring compounds called polyphenols that have powerful antioxidant properties. In fact, all tea contains polyphenols, green tea just contains the highest levels. A growing body of scientific evidence suggests that these polyphenols may help prevent certain types of cancers, lower the risk of heart disease and help ward off colds and flu. There is even evidence that when used as an ingredient in sunblock lotions, green tea may inhibit some types of skin cancers. The Japanese National Cancer Research Foundation has gone so far as to describe green tea as "the cheapest and most practical method of cancer prevention available to the general public." Green tea is also a rich source of fluoride, which prevents tooth decay.

When steeping tea leaves some of these beneficial compounds are extracted from the leaf, but you can never extract 100%. However, with Matcha, you get 100% of these beneficial compounds, as you are actually consuming the whole powdered leaf. (via stashtea.com)