Benefits for matcha lovers: a detailed explanation of matcha from the manufacturer

Benefits for matcha lovers: a detailed explanation of matcha from the manufacturer

Origin

Mocha, also known as matcha in Japan, originated in the Wei and Jin Dynasties of China. The practice is to collect tender tea leaves in spring, steam them, and make cake tea (ie, group tea) for preservation. When it is time to eat, first bake and dry the cake tea on the fire, then grind it into powder with a natural stone mill, then pour it into a tea bowl and pour it into boiling water, stir the tea water in the bowl with a teapot to make it foam, and it is ready to drink.

Processing

The fresh tea leaves that are picked are dried and dried on the same day, using the steam-fixing method. Studies have shown that in the process of steaming, the oxides such as cis-3-hexenol, cis-3-hexene acetate, and linalool in tea increase greatly, and a large amount of A-ionone, B-ionone, and other ionone compounds, the precursors of these aroma components are carotenoids, which constitute the special aroma and taste of Matcha. Therefore, the tea covered with cultivated green tea and steam-fixed not only has a special aroma but also has a green color and a more delicious taste.

Raw material requirements

Matcha has high-quality requirements for raw materials, requiring the use of tea leaves with high amino acid, protein and chlorophyll content, and requiring low caffeine content in the raw materials. Before picking, there are requirements for the picking time and leaf size of fresh tea leaves. The production time of matcha is short, only about 50 days. Using the high-quality fresh tea leaves produced in April and May as raw materials, the quality of the matcha produced is the best. The tree species of the tea leaves used in the processing of matcha is also very particular. This tea tree is cultivated by clonal propagation technology, which ensures the purity of the tea tree variety. In addition, in order to ensure the quality of fresh leaves, during the planting process, the staff also needs to shade the tea trees to prevent heatstroke. The tea produced in this way is called Fuxia tea. Matcha is made from Fuxia tea.

Effect of light on chemical components of tea leaves (ug%g)

Specification of matcha powder

1. Product Description: Green, powder

2. Ingredients: Steamed green tea, ground tea

3. Packing specification: 25kg/ piece

4. Storage conditions: cool and dry place, best in cold storage.

5. Shelf life: 18 months

6. Sensory properties: fine and uniform appearance powder, green color; Soup color thick green; Aroma fragrance, covering incense; Taste thick alcohol still fresh

7. Specification:

A500mesh,

AAA1000mesh,

AAA2000mesh,

AAAA3000mesh,

AAAAA3000mesh and above

8. Product Description:

All specifications can be common, due to quality problems, food is applicable to Grade A. Beverage is applicable to Grade AA, AAA, considering the cost can also use class A, but bitter taste; AAAA or above specifications are recommended for catering or direct drinking.

9. Quality index: Q/HSM0002S-2019

10. Application: solid beverage, health care products, meal replacement powder, milkshake, nougat, snow cake, chocolate, moon cake, rice dumplings, ice cream, noodles, sauce, seasoning powder, meat preservation, daily chemical, biscuit series, and so on.

Nutrient content

Matcha is rich in nutrients and trace elements necessary for the human body. Its main components are tea polyphenols, caffeine, free amino acids, chlorophyll, protein, aromatic substances, cellulose, vitamins C, A, B1, B2, B3, B5, B6, E, K, H, etc., nearly 30 kinds of trace elements potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine, etc. Nutrition Facts of Matcha (100g):

Protein 6.64g (nutrients for forming muscles and bones)

Sugar 23.67g (energy to maintain body and exercise vitality)

Dietary fiber 55.08g (to help expel harmful substances from the body, prevent constipation and lifestyle diseases)

Fat 2.94g (active energy source)

Tea polyphenols 12090μg (has a deep relationship with eye health and beauty)

Vitamin A 2016μg (beauty, skin beauty)

Vitamin B 1 0.2mg (energy metabolism. The energy source of the brain and nerves)

Vitamin B 2 1.5mg (promotes cell regeneration)

Vitamin C 30mg (indispensable ingredient for collagen production, related to skin health, whitening, etc.)

Vitamin K 1350μg (helps calcium in bones, prevents osteoporosis, adjusts blood balance)

Vitamin E 19mg (antioxidant, anti-aging, vitamin called rejuvenation)

Folic acid 119μg (prevents abnormal cell replication, inhibits the growth of cancer cells, and is also an indispensable nutrient for pregnant women)

Pantothenic acid 0.9mg (maintains the health of skin and mucous membranes)

Calcium 840mg (to prevent osteoporosis)

Iron 18mg (blood production, maintenance, especially women should take as much as possible)

Sodium 8.32mg (helps maintain the balance of body fluids inside and outside of cells)

Potassium 727mg (keep the nerves and muscles working properly, remove excess salt from the body)

Magnesium 145mg (lack of magnesium in the human body will cause circulatory disorders)

Zinc 1.5mg (maintenance of healthy skin and hair)

SOD activity 1260000unit (antioxidant substances, preventing cell oxidation = preventing aging)