Coffee vs Matcha, What's the difference?
Did you know coffee is the most heavily chemically treated food in the world?
Being the world’s second most traded commodity globally, it is not surprising just how chemically exposed coffee is – from the environment to farming, crop treatment to harvesting, storage to distribution. It is steeped in synthetic fertilizers, pesticides, herbicides, fungicides, and insecticides. Some say that roasting coffee can decrease toxins by about 85%. But, many experts suggest that the chemicals aren’t “cooked off” while roasting. Instead, they are “cooked into” the beans.
Muy Matcha, on the other hand, is 100% pure organic. Cultivated in exceptional conditions using only hand-picked young tea leaves ground to a fine powder, one of the many benefits it presents is altogether avoiding pesticides.
While both coffee and matcha share multiple health-promoting effects and “caffeine high,” matcha presents a better “caffeine high” than coffee. One that doesn’t wreak more havoc on the body. Caffeine in coffee causes spikes in adrenaline glucose, making one jittery, nervous, and sometimes hungry. Matcha creates calm alertness. It perks you up when you need it and gently leaves when you don’t. As one matcha drinker describes it – “after a cup of matcha, I feel like 10,000 butterflies begin to flutter, and gently lift me off the ground. Several hours later, they just as gently set me back down.”
Make the switch to clean caffeine and order Muy Matcha today!