For years, green tea has gotten high marks for its amazing health benefits— it’s antioxidant-rich, great for your heart and gives your brain a bump. What if you could boost those benefits ten-fold?

Enter matcha, a powder made from young green tea leaves. The leaves are placed in shade for two to four weeks before harvesting.

“When it’s shaded for that long, you up the chlorophyll, you up the antioxidant level, and it just completely changes the profile of the plant,” said Dr. Mariza Snyder, author of “The Matcha Miracle.” “After they harvest, they steam, dry, then grind it with a stone grinder. You’re consuming the entirety of the leaf.”

Matcha has ten times more antioxidants than green tea, Snyder said. Chlorophyll, which she likened to blood for the plant, is detoxifying.

The tea itself has a taste that is similar to green tea.