Matcha Tea Extract, a powdered green tea used in the Japanese tea ceremony. Matcha is called “ground tea” in Japanese and is made from the tea leaves of the tea tree. Four weeks before the tea leaves are picked, the tea trees will be covered with nets or bamboo mats, reducing sunlight exposure and allowing the leaves to produce more chlorophyll to form its unique green and fresh and sweet taste. In Japanese cuisine, matcha is also commonly used to dye foods green (such as mochi and soba), and is now also used to make green tea ice cream.
Matcha Tea Extract (called end tea in ancient China) originated in the Sui and Tang Dynasties of China. The young leaves of the spring tea leaves are steamed and then made into cake tea (group tea) for preservation. Before eating, it is baked and dried again on the fire, and it is ground into powder with a natural stone mill. Chinese matcha is a natural edible ultra-fine steamed green tea powder with excellent color and fragrance, which is made of pollution-free high-quality fresh leaves as raw materials and milled by stone grinding. It is a kind of peace drink that is most close to nature and is pleasing to both the refined and the common.
When it comes to matcha, most people‵s first reaction is that matcha is green tea that is more finely ground. In fact, matcha and green tea are two completely different things at all. So, what is the difference between matcha and green tea?
Matcha, like all tea leaves, comes from the leaves of the camellia plant. How matcha is grown and processed is completely different from other tea leaves.
① Shade Growth
All matcha is made from shaded tea leaves, a labor-intensive process where the tea bushes are not exposed to sunlight, and the light filters into the bushes in very controlled estates. Shade increases the plant‵s chlorophyll production, giving leaves a rich green color. Lack of sunlight reduces leaf photosynthesis in plants, thereby altering natural levels of caffeine, flavanols, sugars, antioxidants and theanine. By controlling sunlight exposure, tea producers can significantly alter the chemical composition and flavor of the final tea leaves.
② Seasonal
Only the latest spring buds and tea leaves grown from three tea trees can be used in matcha production. Therefore, the window of production is very limited, which is one of the reasons why matcha is one of the more expensive teas.
③ Steaming
As with most Japanese teas, the tea leaves used for matcha are first steamed. The leaves are simply treated with steam within hours of picking to stop the oxidation process and give shade-grown tea leaves a richer green. The steaming process produces a unique flavor profile, often described as sweet and vegetal.
④ Stone grinding
Instead of rolling, shaping and drying like traditional green tea leaves, the tea leaves used for matcha are laid flat and dried and become matcha, which is the tea leaves used to make matcha. Remove the matcha leaves and peel off their stems and veins. The remaining leaf material is ground in a slow-turning stone mill to produce a smooth green tea powder.
⑤ Consumption and extraction
The traditional tea leaves are steeped in hot water to extract the flavor and chemical properties of the tea leaves into sipped brewed tea. However, matcha green tea powder is stirred into hot water, and the crushed tea leaf material suspended in the water is taken with each sip.
LonierHerb mainly do Matcha Tea Powder,have 500mesh,1000mesh,2000mesh and 3000mesh.
For any question,welcome to contact by e-mail:info@lonierherb.com or Wechat:86-17702909819
