Matcha Collagen Premix is a SUPER food blend containing 65% pure hydrolyzed marine collagen and 35 % Matcha tea powder. Matcha and Collagen individually are great health foods and the secret to the longevity, beauty and wellness of Japanese people.
Matcha is an Anti-Oxidants Power house, packing an astounding 1440 ORAC (Oxygen Radical Absorbance Capacity) ref chart 1. This figure is more than the total value of the ORAC values of the well known superfoods put together.
Collagen has a unique amino acid structure because it has high amounts of glycine, lysine, proline, which help in reducing wrinkles, improve overall health and immunity. Collagen powder is completely odourless, tasteless, leaves no colour trace when dissolved in water. It has low molecular weight and gets easily absorbed in body.
One of the reasons for longevity of Japanese people is the presence of Matcha Tea in their daily diet. Matcha is made from carefully planted JAS (Japan Agricultural Standards) 100% Organic shade-grown tea leaves.
Matcha is green tea, it is not like the tea you find in tea bags. Matcha is not steeped, it dissolves because matcha is a very fine green powder. Matcha powder is the ground up leaves of green tea. The leaves are harvested, dried and eventually ground up into powder after going through an extensive and magical processing process. Matcha powder is ground up green tea leaves, so you are actually consuming the whole leaf. For this reason it is extremely high in antioxidants, thus having a wide array of healthy living claims and supposed benefits. Matcha is grown only in Japan, where local farmers cultivate it by traditional methods, from growing to grinding. Matcha Source: Matcha is farmed in select locations whose micro-climate and misty fog air makes it for ideal growing conditions.
Several weeks prior to harvest in the spring, farmers cover the tea plants with bamboo mats or tarp, gradually reducing the amount of sunlight that reaches the plants. This step increases the chlorophyll content and turns the leaves dark green, giving matcha its distinct green color. After harvesting, the leaves are steamed and then air dried. Next, the leaves are sorted for grade, and then destemmed and deveined. At this stage, the leaves become tencha, the precursor to matcha. The tencha is then ground and becomes matcha.