Material: Yabukita tencha of Japan, Steamed green tea made from fine buds and leaves
Process: shading – green-removing by steaming – tea drying - tea milling – matcha
Physical Characteristics: loss on dying < 7.0% ; ash content < 7.5%
Applications: Cooking/Baking/Ice-cream/Beverage/ etc
Certification: Meet with EU standard, FDA certificate
Package: By bulk 25 Kg / carton, or any individual packing
Storage: Cool dry place, in 2-8 centigrade, 24 months
Notes: The soup melts in the mouth with short grassy fragrance and gently turns to strong and delightful sweetness with a stream of sub-lingual fluid.
Matcha contains rich nutrients and trace elements, the main component is tea polyphenols, caffeine, free amino acids, chlorophyll, protein,cellulose, vitamin C, A, B1, B2,B3, B5, B6, E, K, H,potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine, etc,nearly 30 kinds.
Matcha is finely ground powder of specially grown and processed green tea leaves. It is special in two aspects of farming and processing: the green tea plants for matcha are shade-grown for about three weeks before harvest and the stems and veins are removed in processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, and is dissolved in a liquid, typically water or milk.
The traditional Japanese tea ceremony centers on the preparation, serving, and drinking of matcha as hot tea and embodies a meditative spiritual style. In modern times, matcha also has come to be used to flavor and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese wagashi confectionery. Matcha used in ceremonies is referred to as ceremonial-grade matcha, meaning that the matcha powder is of a high enough quality to be used in the tea ceremony. Lower quality matcha is referred to as culinary-grade matcha, but there is no standard industry definition or requirements for either.
Blends of matcha are given poetic names known as chamei ("tea names") either by the producing plantation, shop, or creator of the blend, or, by the grand master of a particular tea tradition. When a blend is named by the grand master of a tea ceremony lineage, it becomes known as the master's konomi.
Packing can be 500g/bag, 1kg/bag, 10kg/carton, 20kg/carton, 25kg/drum. Customized label printing is acceptable.
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