Four, three, two, all the way from Tucson, Arizona. Dr. Wild, how are you sir? I am good.

Thanks for doing this man. I appreciate it.

Pleasure. You come highly recommended by many human beings that I know.

Well, I've been doing it. How do you get such a fine reputation?

Well, I've been doing the same things for a long time, just putting one foot ahead of the other and saying what I know to be true.

And, uh, and pushing macha.

Everybody likes macha. Who doesn't like macha tea?

This is your stuff?

Yeah, but you know a lot of people have only

tasted really bad Machia because... Oh, okay. Enlighten me. You know it's powder tea and

it's very, very finely powdered and it's very labor intensive to prepare and it's got such a huge

surface area that it oxidizes very quickly so if it's not properly packed and

stored it loses its brilliant green color it turns yellow green or gray green it gets bitter and

loses its taste and I got to say most of the mache that I see served in this country is of that

sort and many people have never had the good stuff. What's the benefits of Machia?

I know there's cognitive benefits.

It's beautiful.

I mean, I've never seen a green color like that.

It's just amazing and the flavor is amazing.

But it's the only preparation of tea in which the whole leaf is consumed.

And it's grown under special conditions.

The leaves are shaded, deep shade for the last three weeks before harvest.

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