MATCHA
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Product name |
Matcha |
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Tea series |
green tea |
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Origin |
Sichuan Province, China |
|
Appearance |
Bright green and powder |
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AROMA |
fresh and lasting |
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Taste |
fresh |
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Packing |
25g, 100g, 125g, 200g, 250g, 500g, 1000g, 5000g for paper box or tin |
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1KG,5KG,20KG,40KG for wooden case |
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30KG,40KG,50KG for plastic bag or gunny bag |
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Any other packaging as customer's requirements are OK |
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| MOQ |
1KG |
| Manufactures |
YIBIN SHUANGXING TEA INDUSTRY CO.,LTD |
| Storage |
Keep in dry and cool place for long-term storage |
|
Market |
Europe, USA, Middle East, Middle Asia |
|
Certificate |
Quality certificate, Phytosanitary certificate,ISO,QS,CIQ and others as requirements |
|
Sample |
Free sample |
|
Delivery time |
10 days after order details confirmed |
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Fob port |
Yibin/Chongqing/other China ports available |
|
Payment terms |
T/T |
Product introduction
Matcha, originated in the Wei and Jin dynasties of China.
It is a practice of collecting tender leaves in spring, steaming them to the green, and then making them into cake tea (or ball tea) and keeping them.
The tea is first baked on the fire and dried, then ground into powder with a natural stone mill, then poured into the tea bowl and rushed into the boiling water, and the tea is fully stirred in the bowl with the tea tape, making it foam.
The development of
The three stages of Chinese matcha development:
1. Misty origin stage, used as medicinal materials. In about 2700 BC, Shennong chewed and swallowed tea leaves, which was the first step for humans to eat tea, and he is known as the "founder of matcha".
2. In the slow development stage, during the Jin Dynasty, people invented steaming green loose tea (ground tea), and also reviewed the method of evaluating the color and fragrance of tea, and it became an indispensable daily beverage for people. Since the Ming Dynasty, matcha is no longer popular, but tea leaves, brewing and drinking soup, discard tea leaves.
3. Accelerated rise stage, along with the development of tea planting, shading technology and breeding technology, provides better raw materials for matcha; The progress of steaming green equipment, and promote the quality of matcha has been greatly improved;
Tea processing
Picking the fresh tea leaves on the same day and using steam method.
Studies have shown that in the process of stewing, oxides such as cis-3-hexenol, cis-3-hexenoacetate and linalool increase greatly.
The precursor of these aroma components is carotenoids, which constitute the special aroma and taste of Matcha.
Therefore, the tea covered with cultivated green tea and steam-cured tea not only has a special aroma, a bright green color, but also tastes more delicious.
Composition
Nutrients of Matcha (100g) :
Protein 6.64g (muscle and bone building nutrients), food fiber 55.08g
Fat 2.94g (active energy source),tea polyphenols 12090μg (closely related to eye health and beauty)
Vitamin A2016μg, Vitamin B 1 0.2mg,Vitamin B 21.5 mg, Vitamin C30mg,
Vitamin E19mg,Calcium 840mg
How to drink matcha
Matcha is usually drunk in the style of the tea ceremony, which involves following a complex set of rules.
The basic method is to first put a small amount of matcha in the tea bowl, add a small amount of warm water (not boiling), and then stir well.
You can use the tea tape to brush a thick foam, very beautiful, refreshing.
