100% Natural Pure Green Tea Matcha Powder

Matcha powder can be divided into several grades according to quality and grade, and they mainly have the following differences:

First, raw materials and planting conditions：

•  Premium matcha powder

 The raw material is usually selected from a specific variety of tea trees, such as Yobai. The leaves of this tea plant are fresh, soft and green in color. These tea plants are generally grown in an environment with proper shade. For example, in famous matcha producing areas such as Uji, Japan, tea farmers will build trellses above the tea trees and shade them with materials such as reeds for about 20-30 days. Shading can change the photosynthesis of tea plants, increase the content of chlorophyll and amino acids, and reduce the content of tea polyphenols, thus making matcha taste more delicious and less bitter.

When picking, only pick one bud and two leaves or one bud and one leaf part at the top of the tea tree. These parts are the richest in nutrients and ensure the delicate taste of matcha powder. Picking time is also very strict, usually in the spring, specifically around April to May, when the quality of tea is the best.

•  Medium matcha powder

The variety of tea plants may be relatively diverse, but the quality is somewhat inferior. Shading measures during planting may not be as perfect as tea trees with high grade matcha powder. The shading time may be shorter, around 10-20 days, resulting in slightly lower chlorophyll and amino acid content in the tea and slightly higher polyphenol content in the tea.

The picking criteria are relatively loose and may include slightly older leaves, such as parts of a bud three leaves, which to some extent affects the quality and taste of matcha powder.

•  Low grade matcha powder

Raw tea tree varieties are more common, planting conditions are simple, and there may be no fine shade treatment. The leaves of this tea plant are harder in texture and less green in color than premium matcha.

A wider range of leaves are picked, including older leaves, and picking times may not be limited to the best period, making the quality of the tea uneven.

Second, processing technology

•  Premium matcha powder

After picking the tea leaves, it is treated by steam killing, which is a relatively mild method of killing. Through high temperature steam in a short time (generally 10-30 seconds) to destroy the enzyme activity in tea, can well retain the natural color of tea, aroma and nutrients. For example, in the processing of advanced matcha powder, the tea leaves are cooled rapidly after steam killing to prevent the waste heat from adversely affecting the quality of the tea.

The drying process is also very fine, usually using natural drying or low temperature drying, so that the water content of tea is reduced to about 3%-5%. After the stone grinding process is more critical, advanced matcha powder will use a stone mill made of natural stone, grinding at a low speed (about 20-30 RPM), can grind the tea is very fine, the particle size can reach 3-5 microns, which can fully release the nutrients and flavor substances of the tea.

• Medium matcha powder

The method of killing may be a combination of steam killing and wok frying. If the control of temperature and time is not precise enough, the color and aroma of tea may be affected.

During the drying process, the temperature may be slightly higher and the time may be slightly longer, which may lead to the loss of some nutrients and aroma components in the tea. In the grinding process, the equipment used may be a mechanical grinder, although it can reach a certain fineness, but the particle size is generally about 5-10 microns.

• Low grade matcha powder

Simple heating methods, such as direct high temperature drying, may be used to destroy the nutrients and natural aroma of the tea.

When the dried tea is ground, a rougher grinding equipment may be used, and the particles after grinding are larger, generally about 10-20 microns.

Third, the appearance of color

• Premium matcha powder

The color appears a vivid emerald green, which is due to its high content of chlorophyll. And the color is uniform, there is no obvious color difference. When the matcha powder is placed in a white paper or container, it is like a fine layer of emerald green tulle, giving a fresh and elegant feeling.

• Medium matcha powder

The color is green, but it is slightly dull compared to premium matcha powder and may have a slight yellow-green tinge.

• Low grade matcha powder

The color is yellowish or greenish, not bright enough.