Organic Top grade good tea aroma Matcha Powder

Organic Top grade good taste Matcha Powder

Characteristics of Matcha Powder

1. Special Raw Materials: Premium tender leaves are selected and shaded prior to harvesting (enhancing chlorophyll and theanine content), ensuring vibrant green hues and sweetness.

2. Meticulous Processing: Undergoes steaming and fixation (locking in aroma), drying, stem removal, and low-temperature 3. stone grinding, yielding exceptionally fine powder (achieving 800-1000 mesh).

4. Distinctive Flavour Profile: Exhibits a vibrant emerald hue, fresh seaweed aroma, and a taste profile characterised by minimal bitterness or astringency, culminating in a sweet aftertaste.

Nutritionally Rich: As the entire tea powder is consumed directly, it retains higher levels of tea polyphenols, theanine, and other beneficial compounds.

Matcha Culture:

Matcha enjoys immense popularity in Japan, yet its origins trace back to China's Sui Dynasty over a millennium ago. Historically known as ‘powdered tea,’ it was reserved for imperial family members during afternoon tea. When the art of matcha production reached Japan, the Japanese refined it, transforming matcha into a national treasure. Derived from green tea, matcha is a variety of green tea, though its production process is far more intricate. Through multiple rigorous production techniques, it is ultimately transformed into the highly refined ‘matcha powder’ for consumption.

To preserve the leaves' vibrant green colour and tender quality, a shading process is applied in spring once the tea plants develop one bud and two leaves. When the shoots reach one bud with four or five leaves, they are harvested and undergo steaming. The freshly picked leaves undergo steam fixation, followed by cooling, roasting, and sorting. Finally, they are ground into powder using stone mills at a constant temperature of 19 degrees Celsius – this is matcha. Rich in polyphenols, caffeine, chlorophyll, proteins, and other trace elements, matcha boasts a delicate flavour and abundant foam. It is said that one cup of matcha is equivalent to 30 cups of green tea.

How to choose a best Matcha Powder ?

Green te a is inherently prone to oxidation, and when subjected to high-temperature roasting, it tends to yellow and lose its fragrance. During matcha production, vitamins are typically added to preserve colour and delay discolouration. Even so, its antioxidant properties remain limited. In Japan, tea leaves are typically processed in advance and only ground into matcha powder when required. When purchasing matcha products, if the colour appears excessively vivid and bright, it is highly likely that artificial colouring has been added. It is advisable to avoid selecting such products.