Organic Kitchen Grade Matcha

Contains polyphenols, antioxidants that help fight free radicals and reduce the risk of chronic or neurodegenerative diseases such as Alzheimer's, arthritis and certain cancers.

Polyphenols are chemical compounds found abundantly in tea leaves, especially in fresh, unoxidized leaves, like those used to produce white and green tea. The main polyphenols found in tea are catechins, and among them, epigallocatechin gallate (EGCG) is often considered the most important due to its powerful antioxidant properties.

Polyphenols act as antioxidants by neutralizing free radicals present in the body. Free radicals are unstable molecules that can damage cells and tissues, contributing to premature aging and various diseases, such as heart disease, cancer and neurodegenerative diseases.

Reduces inflammation in muscles, bones, nerves, etc.

The caffeine in tea is distributed slowly throughout the body (2-4 hours) thanks to L-Theanine, providing a feeling of stress-free wakefulness. The caffeine in coffee, on the other hand, goes directly to the nervous system (1-2 hours) and sometimes gives palpitations and a sleepy effect afterwards.

The antioxidants it contains help reduce or eliminate bad cholesterol as well as prevent its accumulation. They also help improve the work of the liver