BioBalance merges thirty years of expertise in the natural health industry with deep appreciation for the profound healing powers of nature, progressive science and the remarkable human body. BioBalance is committed to providing natural health products for everyone at an accessible, affordable cost. If you are looking for safe and effective natural supplements, vouched and used by BioBalance staff and by their families, you are most welcome to browse our selection below.
BioBalance is a family-run business, which is 100% New Zealand owned and operates from the stunning Golden Bay located in the South Island.
With their broad knowledge of natural health products, BioBalance has also developed an extensive organic supplements range, which is certified by AsureQuality Organic NZ. All their products are sourced purely and naturally, which together with stringent testing standards and strict New Zealand manufacturing standards, means you can be assured of a safe, high quality product.
For more info visit the BioBalance website.
BioBalance Certified Organic Japanese Matcha Powder is made from green tea leaves which are carefully hand-grown in the shady highland valleys of Japan. The ancient practice of blocking out sunlight for 20 days before harvest concentrates the production of amino acids, catechins and antioxidants, to bring out a strong natural green colour, and a milder, pleasant, and fresh taste. When you consume matcha powder you ingest the entire leaf and receive 100% of the nutrients like chlorophyll (which supports your body in eliminating heavy metals and chemicals), antioxidants and amino acids in every sip or sprinkle. Just think: one teaspoon of matcha tea powder contains 137 times more antioxidants than regular green tea*. The Buddhist monks popularised matcha tea around the 11th Century, and to this day the Japanese people enjoy the slow and graceful process of creating and brewing the perfect cup of tea.
Each batch of BioBalance Certified Organic Japanese Matcha Powder is fully tested here in New Zealand for heavy metal and radiation contamination to ensure it is safe to mix into your daily routine.
Enjoy your daily Zen moment. Kampai!
*Study by Dr Dj Weiss and CR Anderton, 2003: “Determination of catechins in matcha green tea by micellar electrokinetic chromatography”
TAPS Code: PP9222
Adults and children over 12 years: Take up to 1 teaspoon (5g) daily.
Mix well with hot or cold water as a tea on its own, add to baking or cooking, or add to smoothies, sprinkle on yoghurt, ice-cream or on your lattes and chocolate bliss balls for an extra healthy hit.
It’s natural that the matcha powder will oxidise when it’s exposed to light. Store the powder as airtight as possible to decrease this process. Another way to keep it fresh for longer is to store it in the fridge.
Matcha powder contains small amounts of caffeine. Don’t exceed the daily recommended dosage.
Japanese matcha green tea powder, Certified Organic 5,000mg
Before each manual harvest in May, the green tea plants are covered in vinyl sheets (it was straw once upon a time) for up to six weeks, rendering vast green fields entirely black, quite a sight from above. This ancient practice of blocking out the sunlight concentrates the levels of chlorophyll, a green antioxidant pigment which supports your body in eliminating heavy metals and chemicals. The practice of shading the leaves also concentrates the production of L-theanine – an amino acid which supports concentration and focus and when combined with matcha’s modest caffeine content.
The two leaves at the tip of each new shoot – the greenest and most tender – are the only ones picked. They are steamed to preserve colour and nutrient density, then dried in large cages equipped with heated blowers. Once dry, they are graded before moving on to the laborious and time-consuming task of destemming and deveining. The leaves that make it through this rigorous process are called tencha, the quality of which varies widely. After a period of refrigeration, the leaves are ground into the very fine powder known as matcha, using large granite wheels that rotate gently and slowly to avoid scorching. It is this grinding process from which matcha – literally, “ground tea” gets its name.
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