Wasabi Matcha – a lower-caffeine alternative to regular matcha with the added benefits of ITCs.
If you're looking to enjoy the benefits of matcha with less caffeine, we’ve crafted a 50/50 blend of our finest wasabi leaf powder (from three cultivars) and Nakashi Matcha, imported from Mie Japan. This unique combination balances EGCG (Epigallocatechin gallate) from matcha, a significant component of the more bitter taste of Nakashi style matcha, along with its low caffeine content, and ITCs (Isothiocyanates) from wasabi leaf—delivering powerful antioxidants and bioactive compounds. The result is a smoother, lower-caffeine matcha experience with powerful antioxidants and bioactive compounds that promote relaxed energy, but retaining that matcha flavour we all love!
For comparison:
Standard cup of coffee ~95mg caffeine.
1g (thin/ low dose would be 1g to ~80mL water) ceremonial-grade matcha 35-70mg caffeine.
1g Wasabi Matcha 10-20mg caffeine ...a great option for evening consumption with its reduced risk of caffeine-related sleep disruption.
Maximizing ITC Benefits:
To preserve and enhance ITC formation, avoid adding hot water directly to wasabi powder, as heat above 50°C deactivates myrosinase, a naturally present enzyme needed to convert glucosinolates into ITCs.
Best Preparation Method:
Mix with a small amount of room-temperature water and let sit for 5-10 minutes (this allows ITC formation). Add cold or room-temperature water, or non-dairy milk, for a smooth, refreshing drink.
We recommend 1.5 teaspoons (about 3g) of our Wasabi Matcha, added directly to 180mL of organic oat milk, blend for 5 seconds, wait for 5 minutes (if possible) blend again for 2 seconds then pour into a glass and enjoy. If you like the taste of Matcha but already have enough caffeine in your day or wish to eliminate caffeine entirely, our 100% Wasabi Leaf Powder is an alternative. Note: Casein proteins in dairy milk can bind to ITCs, and tea catechins including EGCG, potentially reducing their bioavailability and absorption. For this reason dairy milk is not recommended. This method also preserves volatile ITCs, such as allyl isothiocyanate, which can be driven off by heat. Enjoy Wasabi Matcha as a functional, lower-caffeine alternative to regular matcha, perfect in the morning, and better in the afternoon and evening, if there be caffeine issues.
 
I recently asked ChatGPT, would taking wasabi be more effective than spirulina for boosting Superoxide Dismutase (SOD)? ...the bottom line verdict: "If your primary goal is to stimulate your body's own SOD production, wasabi (via 6-MITC) is likely more potent, especially due to its strong NRF2 activation. If you're looking for general antioxidant and nutritional support, spirulina is still a good choice — especially if it's low-temperature dried and lab-tested for purity. For maximum effect, you might combine them with other NRF2 activators (like sulforaphane, turmeric, or green tea catechins)."
 
Apparently after 40 years old, your body's production of SOD drops rapidly, so stimulating it's production via NRF2 activation is a good thing!
 
ChatGPT went on to say ..."blood plasma and erythrocyte SOD activity declines progressively after 40–50 years. Mitochondrial SOD (SOD2) also shows decreased expression/activity with aging. Some studies link lower SOD activity with cognitive decline and frailty in older adults. Lifestyle factors like diet, exercise, and oxidative exposures can accelerate or slow this decline. The natural drop in SOD with age is part of why antioxidant support becomes more important after middle age. This is why supplements like SOD mimetics, NRF2 activators (wasabi, broccoli sprouts), or SOD-rich extracts (Extramel®) may help maintain antioxidant balance. Supporting endogenous antioxidant production via healthy diet, exercise, and reducing oxidative stress also helps".