Natural Colorant Pure Organic Matcha Green Tea Powder For Baking

Product Description

Natural Colorant Pure Organic Matcha Powder For Baking

Phsycal Proproties of HDPharma Organic Matcha Powder™

Organic Matcha powde is different with green tea powder.The raw material of Organic Matcha is a small piece of tea that has not been twisted. Its production has two key words: Covering and Steaming.This is to extend the growth period of tea to reduce the bitter tea polyphenols in the tea.The shading time has a great influence on the quality of organic matcha and organic matcha biscuits.

The results show that shading is beneficial to the synthesis of nitrogenous compounds such as amino acids, caffeine, chlorophyll, and protein, but is not conducive to the accumulation of tea polyphenols and polysaccharides. The longer the time, the more chlorophyll content, and the greener the matcha color. After the matcha cake is baked, the green color is reduced. Matcha cakes are greener in color and shading longer. Therefore, the length of shading time has a significant impact on the quality of green tea and tea cakes. We can adjust the taste, flavor and color of matcha cakes by adding matcha with different shading times.

The tea trees that Hongda Phtochemistry produces matcha are selected from the three species of Yabukita. The characteristic is: the leaves that grow out are more tender, and the taste of matcha is better. Our plant base is in the Hangzhou high moutains.

 Why HDPharma Organic Matcha Powder™ is better than Green Tea Powder?

The extraction rate of tea polyphenols of matcha and green tea is about 60%-70%, the extraction rate of vitamins, free amino acids and minerals is 70%-80%, the extraction rate of tea polysaccharides and dietary fiber is less than 20%, and the extraction rate of matcha is 100%. % Retains the nutritional and pharmacological ingredients in green tea. Therefore, it is widely integrated with the food industry, which not only preserves the health and nutritional components of green tea, extends the shelf life of food, and gives the food a natural bright green color and unique tea flavor, but also makes full use of the dietary fiber and active polysaccharides of green tea. Changing "drinking tea" to "eating tea" expanded the scope of use of green tea and formed a new way of green tea consumption to strengthen nutritional effects.

Market predication for the futuer market:

It is well known as a process organic matcha tea powder (Camellia sinensis) consumed worldwide green tea powder-containing organic phenolic compounds and various biologically active substances, such as tannins and catechin [10]. It is reported that in particular organic matcha tea contains large amounts of catechins, such as epicatechin, epigallocatechin, epicatechin gallate and 3- table epigallocatechin 3- gallate (EGCG) and further processing Green tea such as hojicha, oolong tea and dark tea.

Table 1: Effect of matcha on changes of organ and white adipose tissue weight (g).