We have chlorophyll to thank for matcha’s vibrant green color and health benefits. Because of its special growing process, matcha has much higher levels of chlorophyll than other green teas.
About 10 to 20 days before the spring harvest, matcha fields are covered with loosely woven mats to reduce the amount of sunlight exposed to the leaves. This process increases the chlorophyll content in each leaf, because leaves need to produce more to thrive without direct sunlight.
Chlorophyll is known to be a natural detoxifier. It promotes the blood's capacity to deliver oxygen and other nutrients to cells within the body, cleansing the body at the molecular and cellular levels. We’ll drink to that ;)
PANATEA matcha leaves growing under the shade in Japan: