Matcha Green Tea

High Quality Matcha Green TeaProduct Description
Matcha is an ultrafine powder made from tea leaves that are specially covered and cultivated by steaming and grinding. It is the most healthy and nutritious tea and is widely used in various industries by far.
Development Of Matcha
1.In 2700 BC, "Shen Nong's Materia Medica" said, "Shen Nong tastes a hundred herbs, and the day is seventy-two poisonous, and the tea is solved." Shennong chews the tea into the belly and takes humans to eat tea. The first step, known as "the originator of matcha"
2.During the Tang Dynasty, people invented steamed green tea (milled tea), and reviewed the method of evaluating the color of the tea, and became an indispensable daily drink.
3.Song Dynasty, developed into a tea banquet. In the Song Dynasty, Cai Wei described the method of fighting tea in "Tea Record": the group tea was broken into small pieces, and then crushed into fine powder, and the tea was sieved out. The two teas were put into the hot tea pot, and the boiling water was poured into the pan. The soup is tasted with color, aroma and taste. At the same time, invented the important tool of tea - Tea whisk, which is made of finely cut bamboo pieces, specially used to stir powder tea.
4.In the Ming Dynasty, Zhu Yuanzhang believed that the production of cakes and teas was a labor expense, so he abolished the production of cakes and tea, changed into brewing tea. Later, with the increase of processing technology, six major teas were formed, and the last tea ceremony gradually disappeared and disappeared.
5. In the Song Dynasty, the method of ordering tea was brought back to Japan by the Japanese monk Rongxi Zen Master. The method of planting tea, making tea and drinking tea, the tea seed tea set was brought back to Japan and quickly became popular.
6. At the beginning of the 21st century, Chinese travel scholars brought Matcha back to the motherland and founded the first Matcha factory. The development of a variety of matcha equipment, from this China Matcha ushered in development.
Cultivation of matcha
Spring tea must be set up with scaffolding 20 days before picking, covering reed curtains and straw curtains. The shading rate is over 98%, and there is also simple coverage. Covered with black plastic gauze, the shading rate can only reach 70-85%. Experiments have shown that the effect of shading tea with different materials and colors is different. Japanese scholar Zhu Jing Yaozi's research shows that “covering shading changes the environmental factors such as light intensity, light quality and temperature, thus affecting the formation of tea aroma quality. Open-air tea does not contain B-santalol, except for low-grade aliphatic compounds. At higher levels, the content of other aroma components is significantly lower than that of shady tea. The chlorophyll and amino acid of the covered green tea increased significantly, the carotenoid was 1.5 times that of open-air cultivation, the total amino acid amount was 1.4 times that of natural light cultivation, and the chlorophyll was 1.6 times that of natural light cultivation. The fresh tea leaves picked are dried and dried on the same day, and the steam is used. Studies have shown that in the process of steaming, the oxides such as cis-3-hexenol, cis-3-hexene acetate and linalool in tea are greatly increased, and a large amount of A-ionone is produced. An ionone such as B-ionone, the precursor of these aroma components is carotenoid, which constitutes the special aroma and taste of Matcha. Therefore, the covered green tea covered with cultivated green tea and steamed with green tea not only has a special aroma, but also has a green color and a more delicious taste.Function
(1) Eyesight: Matcha is rich in vitamin A, and vitamin A is a visual sensitizer. Sensitization is also known as "eyesight."
(2) Anti-caries: Fluoride is one of the trace elements required by the human body. The lack of fluoride affects the health of bone fat and teeth, while matcha is a natural drink with more fluorine.
(3) Refreshing and refreshing: Matcha contains proper amount of caffeine, so it has the effect of exciting central nervous system. In addition, the volatile oil in Matcha is fragrant and fragrant, and the drink is refreshing and refreshing.
(4) Vitamin C supplementation: The function of vitamin C has been studied in recent years. It is agreed that supplementing a sufficient amount of vitamin C is extremely beneficial for preventing disease and strengthening the body. Matcha contains card rich vitamin C. The temperature of the tea should not be too high, so vitamin C It will not be destroyed, so drinking matcha is the best way to supplement natural vitamin C.
(5) Diuretic anti-calculus: caffeine and matchaline are one of the ingredients in Matcha, they can inhibit the reabsorption of renal tubules. Therefore, it is a good diuretic, which can clear the urine, strengthen the kidney function, and make the kidney Toxins, and wastes are excreted as soon as possible, and can prevent kidney disease and stones.
Matching method of matcha
1. Color: Pure natural matcha, the greener the color, the higher the grade, the lower the grade of yellow and green.
2, fineness: usually the finer the better, more than 1000 mesh are better.
3, aroma: the higher the grade of Matcha, the more fragrant, elegant, no smell.
4, taste: the higher the grade of Matcha, the taste is more refreshing.
Matcha storage method
Store in a cool place away from the light. The shelf life of a good matcha is usually 6 months. It should be used in time, and it must be protected from light. If the matcha powder is light, it will fade.Company InformationPayment Terms
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