Product

Benefits

• Non-gmo ingredients
• No artificial flavors
• No additives
• Reduces stress relax ingredients
• High in chlorophyll ingredient
• Boosts metabolism in diet

The level of matcha powder depends on four indicators:

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

2. Fineness, usually the finer the better, with a mesh size of 1000 or more being better.

3. Aroma, the higher the grade of matcha, the more fragrant and elegant the aroma is, without any impurities.

4. Taste: The higher the grade of matcha, the fresher and more refreshing its taste. The international rules strictly prohibit the improper use of the word “Matcha” internationally.

• “Thin tea” uses 2 grams of matcha and 60CC of boiling water. You can use tea to create thick foam, which is very beautiful and refreshing.

Tea is different from ordinary green tea powder, nor is it a typical tea powder. The differences between matcha and ordinary green tea powder mainly include the following two aspects:

1. Raw material requirements:

Matcha has high quality requirements for raw materials, requiring the use of tea leaves with high amino acid, protein, and chlorophyll content, while also requiring low caffeine content in the raw materials. Before picking, there are requirements for the picking time and leaf size of fresh tea leaves. The production time of matcha is relatively short, only about 50 days. Using high-quality fresh tea leaves produced in 4-5 months as raw materials, the quality of matcha produced is the best. The tree species used for processing matcha tea also have certain requirements.

This type of tea tree is cultivated through asexual propagation technology, ensuring the purity of the tea tree variety. In addition, to ensure the quality of fresh leaves, during the planting process, staff also need to shade and prevent heatstroke on tea trees. Tea produced in this way is called covered tea. Matcha is processed from covered tea as the raw material.

In Japan, due to the high processing cost of using natural stone grinding, inferior tea leaves are generally not used to produce matcha. Ordinary steamed green tea, even easily covered steamed green tea, is used to make green tea powder, which is called powdered green tea in Japan.

2. The key to the production of matcha:

It is ground with natural stone mills, and the green tea powder is crushed with metal crushers.
With the improvement of people’s living standards, not only are they concerned about the nutritional content of food, but also about its color. People’s appetite is almost proportional to their good feeling of food. People instinctively are more receptive to natural green foods (such as fruits and vegetables).

In Japan, people are required to consume 30 items of food per day, but few are able to accomplish this task. On the other hand, It has almost all the nutrients of vegetables at the same time. Matcha can not only be used directly for drinking, but can also be made into various Matcha foods.

Matcha, with its unique biological activity, overall physiological regulation function in animal bodies, and “green” characteristics, meets the consumption concept and environmental awareness of the new era, and also meets the needs of modern life rhythm. It can be affirmed that with the advancement of technology and the deepening of research on green additives, the application prospects of Matcha in food and beverage will be immeasurable.