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The story of matcha powder
Mar 15, 2018

The matcha powder is made from the ground tea made from sunshade tea, and then grinded into ultrafine powder. Matcha powder is rich in nutrients necessary to the human body composition and trace elements, the main ingredients of tea polyphenols, caffeine and free amino acid, chlorophyll, protein, aromatic substances, cellulose, vitamin C, vitamin A, B1, B2, B3, B5, B6, E, K, H, etc., trace elements of potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine nearly 30 kinds.

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The higher the grade of matcha powder, the more green the color. The more green the matcha is, the more difficult it will be to make the tea varieties, planting methods, planting areas, processing technology and processing equipment.


Matcha is made from tea, which is made only with spring tea. In addition to strict water management, its production has two key words: covering and steaming. Set-up for fresh tea must be built for 20 days before harvest, covering reed curtains and straw curtains, shading rate is above 98%, there are simple, with black plastic yarn network coverage, shading rate can reach 70 ~ 85%. Experiments show that the effects of different materials and colors on tea shading are different.


The study showed that "covering shade changed the environmental factors such as light intensity, light quality and temperature, thus affecting the formation of tea aroma quality." The outdoor tea does not contain B- santalol, benzoic acid and ester, except the low - grade aliphatic compounds, the content of other aroma components is significantly lower than the shade tea. The chlorophyll and amino acids of the covered green tea were significantly increased, and the carotenoids were 1. Five times, the total amino acid is 1.4 times of natural light cultivation, and the chlorophyll is 1.6 times that of natural light.

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The fresh tea leaves are dried on the day of the harvest, and the steam-killing method is adopted. Green tea covered with green tea and steamed green tea not only has special aroma, the color is green, the taste is also more delicious.


Application of matcha:

Food: mooncakes, biscuits, melon seeds, ice cream, noodles, matcha chocolate, matcha ice cream, matcha cake, matcha bread, matcha jelly, matcha candy,

Beverages: canned drinks, solid drinks, milk, yoghurt, matcha drink, etc.

Cosmetics: beauty products, tea mask, tea powder, tea soap, tea shampoo, etc.


4 indicators of the level of matcha powder

1. Color, pure natural matcha powder, the more green the color, the higher the grade, the lower the level of yellow and green.

2. Fineness, usually the thinner the better, more than 1000 items are better.

3. Aroma, the higher the grade of matcha, the fragrance is more fragrant, elegant, without any smell.

4. Taste, the higher the grade of matcha, taste more fresh.

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