To get high quality matcha tea powder, It seems that there is no geographical limitation for matcha production, and it seems that any tea garden can make matcha, but according to our in-depth research in recent years, we have come to the conclusion that only tea gardens in coastal areas with temperate climate are suitable for making matcha, because the matcha made from tea gardens that meet these conditions has a lighter bitterness.
Our tea plantation is located in the Yuhang district of Hangzhou, the birthplace of Japanese matcha, and the climate here is very close to the temperate oceanic climate of Japan, which makes it more suitable for matcha than other areas in China.
Matcha produced inland is bitter and astringent, so every year our counterparts there come to Hangzhou to purchase matcha raw materials for blending to reduce the bitterness and astringency.
The quality of matcha tea powder is mainly determined by the quality of its raw materials (tea mills), and the quality of tea mills is not only related to the origin, but also related to the processing equipment of tea mills, our company adopts a new technology of tea mills that has been developed in Japan in recent years. The newly developed infrared drying technology can control the baking temperature more precisely and reduce the bitterness and astringency in the tea leaves.
The shade of the tea plantation can increase the chlorophyll content of the tea leaves and affect the ratio of the physical and chemical components of the tea leaves, mainly the amino acid and catechin composition and their proportional relationship.
The content of tea polyphenols decreased significantly after mulching, while the content of amino acids and chlorophyll increased and the phenol-ammonia ratio decreased. Tea polyphenols are the source of bitterness and astringency, while amino acids are the source of freshness, so the phenol-ammonia ratio decreased and the matcha quality could be well improved.
The mesh size of matcha is a range, generally from about 100 to more than 6000 mesh, and this range can be tested by a dry laser particle size meter, which can provide a test report.
Matcha is a superfine powder obtained from the deep processing of tea leaves, taking into account the advantages of drinking and eating tea, and therefore its nutritional value and health value is higher than that of tea leaves. Matcha is changed from "drinking tea" to "eating tea", which retains 100% of the nutritional and pharmacological components of green tea, and makes full use of the dietary fiber, active polysaccharides and other substances of green tea.
Matcha powder retains more than 500 ingredients in tea, including 5 major nutrients: protein, fat, sugar, vitamins and minerals, and is rich in essential nutrients and trace elements, the main components of which are tea polyphenols, caffeine, free amino acids, chlorophyll, protein, aromatic substances, cellulose, vitamin C, A, B1, B2, B3, B5, B6, E, K, H, etc. Trace elements such as potassium, calcium, magnesium, iron, na, zinc, selenium, fluorine and nearly 30 kinds.
Matcha maximally maintains the original natural green color of green tea as well as nutritional and pharmacological components, strong surface adsorption and affinity, solid aroma and good suspension stability, etc. In addition to direct drinking, it is widely used as a nutritional fortifier and natural color additive in liquid beverages, solid beverages, frozen foods, baked foods, candy, jelly, skin care products, health care products, grain products and many other fields .
Matcha literally means “powdered tea.” When you order traditional green tea, components from the leaves get infused into the hot water, then the leaves are discarded. With matcha, you’re drinking the actual leaves, which have been finely powdered and made into a solution, traditionally by mixing about a teaspoon of matcha powder with a third cup of hot water (heated to less than a boil), which is then whisked with a bamboo brush until it froths.
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