Customization: | Available |
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Certification: | BRC, ISO, FDA, HACCP |
Assay Method: | GPC, HPLC, UV |
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Item | Description |
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Appearance | Fine powdery texture, uniform, without agglomeration or granules. |
Color | Fresh high-quality matcha shows bright emerald green (similar to young leaf color); inferior matcha tends to be yellowish or dull. |
Taste | Basic flavor: Slightly bitter with a lingering sweetness, featuring fresh herbal aroma (e.g., seaweed, grass). High-quality matcha has mild bitterness and low astringency. Premium matcha: With creamy or floral-fruity notes (e.g., orchid fragrance). |
Particle Size | Typically 10-20 microns (μm), much finer than ordinary green tea powder, with a smooth touch. |
Production Process | 1. Tea selection: Special matcha varieties (e.g., shaded-grown tea, cultivated under shade for 20-30 days). 2. Picking: Handpicking young leaves. 3. Steaming: Steam fixation to retain chlorophyll. 4. Drying: Made into tea cakes (tencha). 5. Grinding: Ground with stone mills or ultrafine grinders. |
Water Solubility | Good water solubility, but stirring (e.g., with a chasen whisk) is needed to promote dissolution; direct brewing may cause sedimentation. |
Application Scope | - Beverages: Matcha latte, matcha milk tea, matcha smoothie, matcha beer. - Baking: Matcha cake, matcha cookies, matcha chocolate. - Desserts: Matcha ice cream, matcha daifuku, matcha pudding. - Condiments: Matcha salt, matcha ramen, matcha chocolate sauce. - Health foods: Matcha capsules, matcha meal replacement powder. |
Storage Method | Store in an airtight container, away from light and moisture, at refrigerated temperature (0-5ºC). Avoid contact with odorous substances; consume within 1 month after opening. |
Main Nutritional Components | Rich in tea polyphenols, amino acids (e.g., L-theanine), chlorophyll, vitamins (e.g., vitamin C, E), and dietary fiber. |