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Matcha, a Japanese-style green tea, is a green tea powder used in the Japanese tea ceremony. Matcha is also used in Japanese cuisine to dye food green (such as mochi and soba), and to make matcha ice cream and shaved ice.
The production of matcha is very particular from cultivation to picking. The tea garden must pay special attention to management.
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Every year, only spring tea is used. In mid-May, 20 days before picking, a tent should be set up on the tea tree for shade.
Dry, make the original leaf tea, and then refine the tea and pull the stems, and grade them into so-called thin leaves.
The thin leaves are then stone-milled at a speed of 60 revolutions per minute at a constant temperature of 19 degrees Celsius to slowly grind into an emerald green powder.
These powders are matcha tea (up to one kilogram per day per stone mortar). The average particle size of matcha is 3 microns. It is an ultra-fine powder that can be suspended in hot water without precipitation.
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Therefore, it can be used for matcha tea ceremony with a tea whisk to present a fresh green tea soup, and there is no precipitation after long-term storage.
Matcha is a covered steamed green tea that is ground into micropowder with a natural stone mill (covering and steaming refer to its cultivation and drying methods respectively). the name.
Although ordinary tea contains extremely high nutrients, the real water-soluble part of tea leaves is only 35%, and a large amount of water-insoluble active ingredients are thrown away as tea residues.
Some experts believe that eating tea can absorb more nutrients than drinking tea. The nutrients in a bowl of matcha exceed 30 cups of ordinary green tea.
In the process of making matcha, the green tea is steamed and dried directly without rubbing, and then it is ground into tea powder with a stone mortar. Because drinking matcha tea is similar to eating the whole tea leaves,
it can be said that the nutrients in the tea leaves are completely absorbed into the human body.
Matcha is usually drunk in the manner of the Japanese tea ceremony, which involves following a complex set of rules.
The basic method is to first put a small amount of matcha tea in a tea bowl, add a small amount of warm (not boiling) water, and stir well (traditionally a tea whisk is used).
If the brew is thicker, it is called strong tea, and if it is brewed lightly, it is called thin tea.
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