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Matcha Tea Powder

Product Introduction

Matcha is a variety of finely powdered green tea. In modern times, matcha has come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi.

Matcha is a kind of high quality powder-form green tea (It is smashed powder, not instant powder). The raw material leaves (named Tencha) are harvested by Japanese methods, and smashed into powder by certain machine. Its granule is tiny.

Processing Technology
Production Flow
Shading Duration: Length of light deprivation before harvest (e.g., 20–30 days, influencing amino acid and chlorophyll content).
Picking Method: Hand-harvesting of tender tea buds (ensures freshness and tenderness).
Processing Steps:
Steam Blanching → Drying → Stem Removal → Stone Milling (low-temperature grinding to preserve nutrients).
Notes:
"蒸青" is translated as Steam Blanching (standard term in tea processing).
"去茎" can also be phrased as Stem Separation for clarity.
The arrow notation (→) is commonly used in technical flowcharts to denote sequential steps.

Physiological Functions

Matcha is renowned for numerous health benefits.  It is rich in nutrients, antioxidants, fiber and chlorophyll.  It is sugar-free, an ideal drink for diabetics and others wishing to reduce their sugar intake.  The health benefits of matcha exceed those of other green teas because matcha drinkers ingest the whole leaf, not just the brewed water.  One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content.

Applications

Matcha is now a common ingredient in sweets. It is also used as a flavoring.

Beverages

Pharmaceutical stuff / Health care / Food additives/ dairy products/ bread/ cakes/ pastries/ ice cream.