The traditional tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety ofwagashi (Japanese confectionery). The former is often referred to as ceremonial-grade matcha, meaning that the matcha powder is good enough for tea ceremony. The latter is referred to as culinarygrade matcha. However, there is no standard industry definition or requirements for either. Different matcha manufacturers might provide their own definitions.
1. Our matcha is planted and produced in China, being free of rediation. For two to three weeks in early March, the tea plants are covered to reduce shade avoiding more catachin which is bitter, and increase the quantity of amino acid L-theanine in the tea leaf. The earliest spring leaves are then harvested and stone ground producing a tea that energizes and relaxes at the same time. The powder is then mixed with hot water and whisked into a frothing oxygenated beverage.
2. Our matcha is made of tender fresh tea leaves. Use the plastic membrane covering over tea trees to shelter against the sun,which could increase the tea's chlorophyll by 60%, amino acids by 40% and make matcha less bitter and more green.The process procedure is of steaming the fresh leaves, drying, and grinding into micro powder.
3. Due to the materials choice and unique production process, our matcha is more green than other green tea powder, the taste is more fresh and fascinating and the flavor lasts long.
Function of Matcha
anti-cancer, inhibitingthe increase of cancer cells
anti-oxidation, eliminating free radicals
prevent skin cancer