Matcha is the finest green tea in the world. Specially cultivated plants are hand-picked and then ground into a fine powder, which, when whisked with water, becomes a beverage of unparalleled taste and amazing health benefits. Matcha is now one of the most popular drinks in the world. Green tea is increasing in popularity, for those who are health-conscious as well as for people in the know about antioxidants and epigallocatechin gallate (EGCG).

Green tea is often referred to as “antioxidant tea” or “health tea” and with a long list of health benefits, it is easy to see why. Years of research has found that high vitamin and antioxidant content have made green tea effective in treating stomach disorders, vomiting, and diarrhea, as well as calming nerves, raising good cholesterol while lowering bad cholesterol, and even preventing dental cavities.

Because green tea is strongly associated with cancer prevention, one community cancer center offers a recipe for a delicious green tea smoothie. Nutritional information for the finished drink includes 75 calories, 2 grams of protein, 2.5 grams of fiber, and only 1.5 grams of fat. This is a simple and delicious way to access the many health benefits of matcha.

The Organic Matcha produced at the AOI Tea Company is some of the finest Japanese matcha tea on the planet.  The AOI Tea Company has been producing he world’s highest quality, Japanese green tea for over 100 years and it is their goal to deliver the freshest, best tasting matcha to the customers all around the globe. If you are looking to buy organic matcha, then you have identified the right company.

AOI is accredited with FSSC2200, AIB Superior, Kosher, and Organic, and routinely undergoes quality-control and thorough taste-testing by their trained tea sommeliers. The company’s product-first mentality is highlighted by the wide-range of customers, from major world class companies and boutique tea shops that choose AOI each and every day.

The history of matcha green tea dates back several centuries. In 1271, tea cultivation began in Nishio, Japan, by the priest Shoichi, founder of the temple of Jissoji. Shoichi’s temple was in constant competition with the neighboring temple of Shonenji over rights to the nearby tea plants. For more than 400 years, these two temples battled for ownership until in 1692, a judgment awarded the coveted plants to Jissoji.