Matcha is different from ordinary green tea powder, and Ji Geng is ordinary broken tea. The difference between matcha and ordinary green tea powder mainly includes the following two aspects:
1. The brief production process of matcha is: high-quality fresh green tea → steaming → grinding → superfine grinding → low-temperature drying → matcha. Matcha production adopts traditional grinding technology and modern superfine grinding technology, and the whole processing process is always carried out at low temperature, which can well retain the active components in tea.
2. Raw material requirements: Matcha requires high quality of raw materials, requiring the use of tea with high amino acids, protein and chlorophyll content, and low caffeine content in raw materials. Before picking, there are requirements for the picking time and leaf size of new tea. The production time of matcha is short, only about 50 days. Matcha made from high-quality new tea produced in April and May has the best quality. Tea varieties used for processing matcha are also very particular. This kind of tea tree is cultivated by asexual propagation technology, which ensures the purity of tea tree varieties. In addition, in order to ensure the quality of fresh leaves, in the process of planting, the staff also need to shade the tea trees for heatstroke prevention. Tea produced in this way is called covered tea. Matcha is made of covered tea.
Question 2: What is Japanese matcha? Matcha originated in China, rose in the Tang Dynasty and flourished in the Song Dynasty. As early as the Tang Dynasty, people invented steamed green loose tea (ground tea) and revised the method of evaluating the color, aroma and taste of tea, which became an indispensable daily drink for people. In the Song Dynasty, it developed into a tea feast. At that time, Cai Xiang, the most famous tea expert and great writer, commented on the method of fighting tea like this in "Tea Story": break the group tea into small pieces, then grind it into fine powder, sieve out the tea powder, take twenty cents and put it into the scalded tea cup, and pour in boiling water, so that the soup tastes good, fragrant and delicious, and the best is the best. Ru Dunhe of the Qing Dynasty said in "Moon Rock Interpretation" that ancient tea must be a little, and its} tea (matcha) is a pinch of tea, and one or two good fruit snacks must be chosen, which is called dim sum tea. Tea ceremony in Tang and Song Dynasties in China was the way to drink matcha. It can be seen that the tea ceremony in China has a history of 1000 years, hundreds of years earlier than the present Oolong Tea Road. But unfortunately, from the Ming Dynasty, matcha was no longer popular, replaced by tea, and tea residue was discarded. China Matcha Road was lost, forming a historical dating. At present, Japanese tea ceremony and Japanese matcha, which are quite famous in the world, were brought back to Japan by Rong, an envoy of the Tang Dynasty who was educated in China, and matcha was preserved, inherited and developed in Japan. Japan's matcha and Japanese tea ceremony have now become the quintessence of Japan, and have been cited as national guests' gifts, which are regarded as the best in Japan.
Matcha is different from ordinary green tea powder and is not ordinary broken tea. The difference between matcha and ordinary green tea powder mainly includes the following two aspects:
1. The brief production process of matcha is: high-quality fresh green tea → steaming → crushing → ultrafine grinding → low-temperature drying → matcha. Matcha production adopts traditional grinding technology and modern superfine grinding technology, and the whole processing process is always carried out at low temperature, which can well retain the active components in tea.
2. Raw material requirements: Matcha requires high quality of raw materials, requiring the use of tea with high amino acids, protein and chlorophyll content, and low caffeine content in raw materials. Before picking, there are requirements for the picking time and leaf size of new tea. The production time of matcha is short, only about 50 days. Matcha made from high-quality new tea produced in April and May has the best quality. Tea varieties used for processing matcha are also very particular. This kind of tea tree is cultivated by asexual propagation technology, which ensures the purity of tea tree varieties. In addition, in order to ensure the quality of fresh leaves, in the process of planting, the staff also need to shade the tea trees for heatstroke prevention. Tea produced in this way is called covered tea. Matcha is made of covered tea.
Question 3: What is matcha made of? Matcha is green tea powder, but unlike ordinary green tea, it has a steaming process. In other words, it is very fine green tea powder. Generally, it needs to reach a thickness of five ten thousandths of a micron to be considered as a qualified standard. It used to be grinding, but now it is laser micronization. Ordinary matcha varieties are covered with something one month before tea picking, which can protect them from the sun. It uses fresh leaves, so it will be very green. Matcha comes from China. In the Song Dynasty, people drank this kind of tea and brought it to Japan by monks. In the Ming Dynasty, it was popular in China to drink tea soaked in tea leaves, but this custom remained in daily life. Matcha is drunk with powder, so it is actually helpful for health preservation. It looks so mushy because, which one, they added.
Question 4: What is matcha? The raw material of matcha is camellia oleifera. That's not rubbed. There are two key words in its production: cover and steaming. 20 days before picking spring tea, scaffolding must be set up to cover reed curtains and grass curtains, and the shading rate can reach over 98%. There is also a simple cover, covered with black plastic gauze, and the shading rate can only reach 70~85%. Experiments show that different materials and colors of shading tea have different effects.
Question 5: What is the meaning of "Mu" in matcha? 1。 The "mesh number" in matcha refers to the thickness of powder particles. The larger the "mesh number", the finer the powder particles, and the 800 mesh powder is finer than the 600 mesh powder.
2。 I think the finer the powder, the better. I don't know if I can lose weight. My stomach is not good. Try to drink less or eat something before drinking.
3。 Matcha does not have "eyes", it refers to the unit of measurement, so it is not matcha.
Question 6: What is matcha? Matcha is a kind of superfine powder, covered and steamed green tea ground with natural stone mill. Since the Ming Dynasty, tea making has been popular in China, the matcha tea ceremony in China has been lost, and ——DD Tea House, the crystallization of ancient civilization in China, has also disappeared. China's matcha has formed a historical dating, and it has become a permanent pain in the hearts of China tea people. 265438+At the beginning of the 20th century, Japanese scholars studying in Japan brought matcha back to China and established the first matcha factory in China-Shanghai Yuzhi Matcha Co., Ltd. in Pudong New Area, Shanghai. A number of matcha equipments were developed and patented, which ushered in the second spring of matcha in China. Guide China Matcha to the world.
Matcha history
Since the Ming Dynasty, tea making has been popular in China, the matcha tea ceremony in China has been lost, and ——DD Tea House, the crystallization of ancient civilization in China, has also disappeared. China's matcha has formed a historical dating, and it has become a permanent pain in the hearts of China tea people. On the contrary, China Matcha, which entered Japan with Tang envoys at the end of the 9th century, developed in Japan. The Japanese combine tea tasting with religious philosophy, social morality and moral cultivation, and raise tea drinking to the height of "Tao". The unique Japanese tea ceremony has now become the quintessence of Japan, and has been cited as a national guest's gift, which is regarded as the best in Japan.
265438+At the beginning of the 20th century, Japanese scholars studying in Japan brought matcha back to China and established the first matcha factory in China-Shanghai Yuzhi Matcha Co., Ltd. in Pudong New Area, Shanghai. A number of matcha equipments were developed and patented, which ushered in the second spring of matcha in China. Guide China Matcha to the world.
Matcha culture
As early as the Tang Dynasty, people invented steamed green loose tea (ground tea) and revised the method of evaluating the color, aroma and taste of tea, which became an indispensable daily drink for people. In the Song Dynasty, it developed into a tea feast. At that time, Cai Xiang, the most famous tea expert and great writer, commented on the method of fighting tea like this in "Tea Story": break the group tea into small pieces, then grind it into fine powder, sieve out the tea powder, take twenty cents and put it into the scalded tea cup, and pour in boiling water, so that the soup tastes good, fragrant and delicious, and the best is the best. In Qing Dynasty, Ru Dunhe said in Reading Yan Shi that ancient tea must be ordered, and its} tea (matcha) is a pinch of tea, so you must choose one or two good fruit snacks and call it tea. Tea ceremony in Tang and Song Dynasties in China was the way to drink matcha. It can be seen that the tea ceremony in China has a history of 1000 years, hundreds of years earlier than the present Oolong Tea Road. But unfortunately, from the Ming Dynasty, matcha was no longer popular, replaced by tea, and tea residue was discarded. China Matcha Road was lost, forming a historical dating. At present, Japanese tea ceremony and Japanese matcha, which are quite famous in the world, were brought back to Japan by Rong, an envoy of the Tang Dynasty, and matcha was preserved, inherited and developed in Japan. Japan's matcha and Japanese tea ceremony have now become the quintessence of Japan, and have been cited as national guests' gifts, which are known as Japanese.
1. cultivation of matcha
DD coverage rate
The raw material of matcha is camellia oleifera. The kind that has not been kneaded is called broken tea in Japan. There are two key words in its production: cover and steaming. 20 days before picking spring tea, scaffolding must be set up to cover reed curtains and grass curtains, and the shading rate can reach over 98%. There is also a simple cover, covered with black plastic gauze, and the shading rate can only reach 70 ~ 85%. Experiments show that different materials and colors of shading tea have different effects.
Japanese scholar Yao Ziwu's research shows: "Covering and shading change environmental factors such as light intensity, light quality and temperature, thus affecting the formation of tea aroma quality. Open-air tea contains no B- sandalwood alcohol, benzoic acid and its esters, and the content of other aroma components is obviously lower than that of shade tea except for the higher content of lower aliphatic compounds. The contents of chlorophyll and amino acids in green tea increased obviously. Carotenoids are 65438 0.5 times higher than those cultivated in open air, their total amino acids are 65438 0.4 times higher than those cultivated in natural light, and their chlorophyll is 65438 0.6 times higher than those cut in natural light.
2. Processing of matcha
DD steam deactivation
Fresh tea leaves after picking were dried on the same day, and steam deactivation was used. Japanese scholar Xiu Shang's research showed that in the steaming process, the oxides such as cis -3- hexenol, cis -3- hexylacetate and linalool in tea increased greatly, and a large number of ionone compounds such as A- ionone and B- ionone were produced. The precursors of these aroma components are carotenoids, which constitute the unique aroma and taste of matcha. Therefore, the tea covered with cultivated green tea and steam-immobilized tea not only has special fragrance, green color and more delicious taste.
Table 3 Effect of light on chemical composition of tea (μ g% g)
Light conditions chlorophyll total nitrogen lysine arginine simple catechin
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Question 7: What is a matcha cake? Why is it called matcha? This is a dessert called matcha. Matcha is covered with steamed green tea, which is ground into fine powder by natural stone mill. The raw material of matcha is ground tea, but it is made of spring tea. In addition to strict fertilizer and water management, there are two key words in its production: cover and steaming. 20 days before picking spring tea, scaffolding must be set up to cover reed curtains and grass curtains, and the shading rate can reach over 98%. There is also a simple cover, covered with black plastic gauze, and the shading rate can only reach 70 ~ 85%. Experiments show that different shade teas with different materials and colors have different effects.
Due to the long history of matcha culture in China, not only Chinese people know little about matcha, but also the country has no standards for the production of matcha, neither national standards nor industry standards. Although local standards for green tea powder have been established in some areas, it is only the hygienic index of ordinary tea powder. At present, the identification of tea powder products in the market is confusing, and many enterprises call green tea powder matcha, which intentionally or unintentionally deceives and misleads consumers.
Matcha cake, sweet cake can accept the dedication of matcha in two ways. Matcha can be mixed with flour to combine the flavor of cream, egg and matcha; You can also sprinkle matcha on the cake after it is finished, and look for tea fragrance on the undulating surface of the cake when you go in.
Is this answer okay?
Question 8: What exactly does matcha mean? Matcha originated in China, rose in the Tang Dynasty and flourished in the Song Dynasty. As early as the Tang Dynasty, people invented steamed green loose tea (ground tea) and revised the method of evaluating the color, aroma and taste of tea, which became an indispensable daily drink for people. In the Song Dynasty, it developed into a tea feast. At that time, Cai Xiang, the most famous tea expert and great writer, commented on the method of fighting tea like this in "Tea Story": break the group tea into small pieces, then grind it into fine powder, sieve out the tea powder, take twenty cents and put it into the scalded tea cup, and pour in boiling water, so that the soup tastes good, fragrant and delicious, and the best is the best. Ru Dunhe of the Qing Dynasty said in "Moon Rock Interpretation" that ancient tea must be a little, and its} tea (matcha) is a pinch of tea, and one or two good fruit snacks must be chosen, which is called dim sum tea. Tea ceremony in Tang and Song Dynasties in China was the way to drink matcha. It can be seen that the tea ceremony in China has a history of 1000 years, hundreds of years earlier than the present Oolong Tea Road. But unfortunately, from the Ming Dynasty, matcha was no longer popular, replaced by tea, and tea residue was discarded. China Matcha Road was lost, forming a historical dating. At present, Japanese tea ceremony and Japanese matcha, which are quite famous in the world, were brought back to Japan by Tang Dynasty envoy Rong after studying in China, and matcha has been preserved, inherited and developed in Japan. Japan's matcha and Japanese tea ceremony have now become the quintessence of Japan, and have been cited as national guests' gifts, which are regarded as the best in Japan.
Matcha is different from ordinary green tea powder and is not ordinary broken tea. The difference between matcha and ordinary green tea powder mainly includes the following two aspects:
1. The brief production process of matcha is: high-quality fresh green tea → steaming → grinding → superfine grinding → low-temperature drying → matcha. Matcha production adopts traditional grinding technology and modern superfine grinding technology, and the whole processing process is always carried out at low temperature, which can well retain the active components in tea.
2. Raw material requirements: Matcha requires high quality of raw materials, requiring the use of tea with high amino acids, protein and chlorophyll content, and low caffeine content in raw materials. Before picking, there are requirements for the picking time and leaf size of new tea. The production time of matcha is short, only about 50 days. Matcha made from high-quality new tea produced in April and May has the best quality. Tea varieties used for processing matcha are also very particular. This kind of tea tree is cultivated by asexual propagation technology, which ensures the purity of tea tree varieties. In addition, in order to ensure the quality of fresh leaves, in the process of planting, the staff also need to shade the tea trees for heatstroke prevention. Tea produced in this way is called covered tea. Matcha is made of covered tea.
Question 9: What is matcha made of? Matcha is green tea powder, but unlike ordinary green tea, it has a steaming process. In other words, it is very fine green tea powder. Generally, it needs to reach a thickness of five ten thousandths of a micron to be considered as a qualified standard. It used to be grinding, but now it is laser micronization. Ordinary matcha varieties are covered with something one month before tea picking, which can protect them from the sun. It uses fresh leaves, so it will be very green. Matcha comes from China. In the Song Dynasty, people drank this kind of tea and brought it to Japan by monks. In the Ming Dynasty, it was popular in China to drink tea soaked in tea leaves, but this custom remained in daily life. Matcha is drunk with powder, so it is actually helpful for health preservation. It looks so mushy because, which one, they added.
Question 10: What is Japanese matcha? Matcha originated in China, rose in the Tang Dynasty and flourished in the Song Dynasty. As early as the Tang Dynasty, people invented steamed green loose tea (ground tea) and revised the method of evaluating the color, aroma and taste of tea, which became an indispensable daily drink for people. In the Song Dynasty, it developed into a tea feast. At that time, Cai Xiang, the most famous tea expert and great writer, commented on the method of fighting tea like this in "Tea Story": break the group tea into small pieces, then grind it into fine powder, sieve out the tea powder, take twenty cents and put it into the scalded tea cup, and pour in boiling water, so that the soup tastes good, fragrant and delicious, and the best is the best. Ru Dunhe of the Qing Dynasty said in "Moon Rock Interpretation" that ancient tea must be a little, and its} tea (matcha) is a pinch of tea, and one or two good fruit snacks must be chosen, which is called dim sum tea. Tea ceremony in Tang and Song Dynasties in China was the way to drink matcha. It can be seen that the tea ceremony in China has a history of 1000 years, hundreds of years earlier than the present Oolong Tea Road. But unfortunately, from the Ming Dynasty, matcha was no longer popular, replaced by tea, and tea residue was discarded. China Matcha Road was lost, forming a historical dating. At present, Japanese tea ceremony and Japanese matcha, which are quite famous in the world, were brought back to Japan by Rong, an envoy of the Tang Dynasty who was educated in China, and matcha was preserved, inherited and developed in Japan. Japan's matcha and Japanese tea ceremony have now become the quintessence of Japan, and have been cited as national guests' gifts, which are regarded as the best in Japan.
Matcha is different from ordinary green tea powder and is not ordinary broken tea. The difference between matcha and ordinary green tea powder mainly includes the following two aspects:
1. The brief production process of matcha is: high-quality fresh green tea → steaming → grinding → superfine grinding → low-temperature drying → matcha. Matcha production adopts traditional grinding technology and modern superfine grinding technology, and the whole processing process is always carried out at low temperature, which can well retain the active components in tea.
2. Raw material requirements: Matcha requires high quality of raw materials, requiring the use of tea with high amino acids, protein and chlorophyll content, and low caffeine content in raw materials. Before picking, there are requirements for the picking time and leaf size of new tea. The production time of matcha is short, only about 50 days. Matcha made from high-quality new tea produced in April and May has the best quality. Tea varieties used for processing matcha are also very particular. This kind of tea tree is cultivated by asexual propagation technology, which ensures the purity of tea tree varieties. In addition, in order to ensure the quality of fresh leaves, in the process of planting, the staff also need to shade the tea trees for heatstroke prevention. Tea produced in this way is called covered tea. Matcha is made of covered tea.