Source: Japanese minimalist 30 day matcha challenge: Discovering matcha health benefits!

About this youtube: Aki, a minimalist, a Kimono style school teacher in Japan. He makes videos about his daily life. In this youtube he talks about his  experience,research and findings on benefits of matcha tea from tea ceremony teachers.

True Leaf tea is that which comes from the tea plant: Camellia Sanseis. Although some teas like green tea and matcha green tea are considered as Ayurvedic or herbal due to their low percentage of caffeine are still true leaf tea.

All teas from the Camelia Sanseis plant are labelled as true teas  or true leaf tea on our website. All teas from the Camelia Sanseis plant are labelled as True Teas or True Leaf Tea on our website. The six teas from this plant are : Green, Black, White, Oolong, Yellow and Pu reh tea. China, Japan and India are  globally known for their quality  true leaf tea.

Our Matcha green teas are so compelling that you won't want to put down your cup. Each time you sip, you will want a bigger sip next. Those of you who are beginners to matcha green tea, will do the same after a few days of starting and seeing you alertness, calmness and more.

Tea Brewing Styles: For true teas like green, oolong and white teas the Chinese and Japanese tea brewing styles are quite different from the way we brew and drink the same teas in Western Style. There are 4 main differences between Chinese or Gong fu Versus Western tea brewing styles.

1. The amount or quantity of tea leaves used per cup or 100ml of water

2. The amount of water and temperature used for each brew.

3. The Infusion or steeping time for brewing each tea

4. The tea used for 1st infusion can be steeped many more times; 3-8 infusions in Gong fu style versus 1-3 infusions in Western tea brewing style.

Note: For basic details on brewing style variants, see Tea Brewing Guides in the Community pages on the Menu.

Chinese Teas: Besides green tea, the favoured drink in China is green tea. Huge quantities of Oolong, Pouchong and Black teas are prepared for export. China is also well known for its pu - reh or per tea. This digestive aid is made from the larger levels of the sub-species of the plant - Camellia Sinesis Assamica.
White tea, Oolongs and Blooming teas handcrafted, is an art  that belongs to the Chinese artisan  pretty much exclusively( with some exceptions for white and black tea production in India).
In recent decades Taiwan  tea farmers  are also excelling in the Oolong varieties of tea  production.
Japanese teas: Only green teas are grown in Japan. They are Sencha, Banch and Gyokoru being the most expensive. For Gyokoru tea leaves the palnts are covered for 3 weeks prior to plucking to add chlorophyll and aminio acids to the tea.This also makes the tea sweeter and intensely flavoured. Another tea popular is Genmaicha, a blend of Bancha, corn and toasted rice. Houjicha is also popular.Houjicha is a toasted version of Sencha or Bancha is a light, sweet-tasting brew that is perfect for accompanying light meals.
Indian teas: The three main tea growing areas are Darjeeling, Assam and Nilgiri. Tea grown in Assam makes a perfect breakfast tea with milk. Darjeeling tea is grown in the foothills of Himalayas and this is a premium rare black tea, lightly scented and tastes like green grapes.
Ceylon teas: Sri Lanka, previously called Ceylon, grows tea mostly in Uva, Nuwara Eliya, and Dimbula. Uva tea is fragrant and has an intense taste. Nuwara Eliya is light in colour and has a very distinctive aroma and taste. Dimbula tea is light in both flavour and aroma.
Organic teas: The production of Organic teas  has become increasingly popular, despite a major drawback; it takes 3 years of tests and inspections for a tea plantation to be certified as organic. In the end the benefit is that, you have a tea that has grown without being subjected to chemical fertilizers,pesticides or herbicides.