Matcha tea is produced from selected leaves of Camellia sinensis that have been grown in shade for three or four weeks before harvest. This increases the content of both theanine and caffeine. The stems and veins of the leaves are removed before processing. The remaining leaf tissue is then powdered. Matcha tea is consumed by suspending the powdered tea in milk or water. The Japanese tea ceremony revolves around the preparation of Matcha as a hot beverage and encourages a meditative spiritual experience. Matcha contains antioxidants, free amino-acids and vitamin C.