Matcha powder, this exquisite drink, has won the hearts of many with its unique emerald green color and aroma. It can not only be directly brewed for consumption but also widely used in various cuisines. Matcha powder retains the antioxidant activity and nutrients of tea leaves, offering multiple benefits to the body.
Production:
Matcha powder is made from shaded tea leaves that are ground into an ultra-fine powder using a matcha grinding machine. High-quality matcha powder is valued for its vivid green color; the greener it is, the higher its value, and the greater the difficulty in its production. This requires more stringent demands on the tea variety, cultivation methods, growing regions, processing techniques, and processing equipment.
The freshly picked tea leaves are steamed and dried on the same day. Research by Japanese scholars Shizuka Fukamachi and Chieko Kamimura has shown that during the steaming process, the levels of compounds such as cis-3-hexenol, cis-3-hexenyl acetate, and linalool increase significantly, and a large amount of linalool derivatives such as α-ionone and β-ionone are produced. The precursors of these aroma components are carotenoids, which contribute to the unique aroma and taste of matcha. Therefore, shaded green tea that undergoes steaming has a special aroma, a bright green color, and a more delicious flavor.
The Nutritional Value of Matcha:
Antioxidants: Matcha powder is rich in tea polyphenols, especially EGCG, a type of catechin, which has strong antioxidant properties. It can reduce the formation of free radicals in the body, protect cells and tissues from damage, and delay aging.
Improving Brain Function: Although the caffeine content in matcha is not as high as that in coffee, it can enhance mood, alertness, reaction time, and memory. The L-theanine in matcha has a synergistic effect with caffeine, and their combination can better improve brain function.
Promoting Heart Health: Matcha can increase the antioxidant capacity of blood, improve and lower cholesterol. Additionally, polyphenols help lower blood pressure and reduce inflammation, which is beneficial for heart health.
Boosting Energy Metabolism: The caffeine in matcha mobilizes fatty acids from fat tissue and uses them as energy to enhance physical performance.
Improving Breath: The catechins in matcha can inhibit the growth of bacteria in the mouth, reducing the risk of bad breath.
Grades of Matcha:
Matcha is divided into many grades. The higher the grade, the brighter and greener the color, and the more seaweed-like the taste; the lower the grade, the more yellowish-green the color.
Applications of Matcha:
The matcha industry has grown to be very large. Matcha is free of additives, preservatives, and artificial colors. Besides being consumed directly, it is widely used as a nutritional fortifier and natural colorant in various industries such as food, health products, and cosmetics, giving rise to a wide variety of matcha desserts:
Food: mooncakes, cookies, sunflower seeds, ice cream, noodles, matcha chocolate, matcha ice cream, matcha cake, matcha bread, matcha jelly, matcha candies
Beverages: canned drinks, solid beverages, milk, yogurt, matcha canned drinks, etc.
Cosmetics: beauty products, matcha facial masks, matcha powder compacts, matcha soap, matcha shampoo, etc.
Contact: Serena Zhao
WhatsApp&WeChat :+86-18009288101
E-mail:export3@xarainbow.com
Post time: Jan-23-2025