How is Matcha made? Is it green tea powder?

Categories:Industry News
Author:
Origin:Research Progress on processing technology and technology of Matcha; Delivery person; Xie Meng's advice on sending new tea; Shell leaf concentration
Time of issue:2021-09-14 13:56
Views:

(Summary description)Today's so-called "Matcha" originated in Japan, but its cultural and technical origin originated from the Tang and Song dynasties.

How is Matcha made? Is it green tea powder?

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How is Matcha made? Is it green tea powder?

(Summary description)Today's so-called "Matcha" originated in Japan, but its cultural and technical origin originated from the Tang and Song dynasties.

Categories:Industry News
Author:
Origin:Research Progress on processing technology and technology of Matcha; Delivery person; Xie Meng's advice on sending new tea; Shell leaf concentration
Time of issue:2021-09-14 13:56
Views:

Information

Today's so-called "Matcha" originated in Japan, but its cultural and technical origin originated from the Tang and Song dynasties.

Lu Tong of the Tang Dynasty wrote in Xie Meng's advice on sending new tea, "blue clouds lead the wind and white flowers float and condense the bowl of noodles", which is considered to be a description of Matcha.

Matcha is dark green powder, fresh and strong taste, with seaweed fragrance and fragrance. Is Matcha green tea powder? If not, what is the difference between Matcha and green tea powder? (source: Beiye Collection)

Tree species

Bei ye once did an experiment - eating dry tea. Experiments have proved that many dried tea tastes bad when eaten directly. The reason is that it tastes bitter due to the high content of tea polyphenols and catechins.

Friends who have eaten Matcha food may know that although Matcha tastes a little bitter, it is generally dominated by tea aroma and fresh taste.

In fact, Matcha is almost direct consumption of dry tea, so its bitterness is not high, mainly due to its special tree species and cultivation technology.

At present, the high-end Matcha widely uses varieties such as "AOLV", "Yabei" and "Yulu", which are cultivated in Japan and have the characteristics of high chlorophyll, amino acid and protein content and low caffeine content.

This is like the six major tea categories. Different tree species have different suitability. Making Matcha also requires special tree species, rather than grinding any green tea into powder.

Cultivation

Compared with ordinary green tea powder, the cultivation and management of Matcha tea garden is characterized by covering and shading operation. The tea garden is generally covered in April and may of each year, and the length and mode of coverage are adjusted at any time according to the weather.

The general principle is that the fresh leaves must be covered 20 days before picking to ensure that the tea garden has a coverage period of 15 to 20 days. In the early stage, the shading rate of the covering is required to be about 70%, and with the increase of the leaves, the shading rate is required to be more than 98%.

This is equivalent to the late tea plant growing in weak light. The young leaves of tea trees are particularly sensitive to growth time, and can bring different quality in a few days.

The results showed that mulching could not only increase the chlorophyll and water content of leaves, but also reduce the content of cellulose, make the texture of leaves soft, and effectively improve the taste quality of ground tea.

Moreover, the products made of fresh leaves after covering will not only have natural emerald green, but also have unique sweetness and seaweed fragrance, and the content of amino acids will increase significantly.

Steamed green

Japanese steaming technology originated from the Tang Dynasty. This is because the tea making method in the Tang Dynasty was basically steaming green, and Japan brought the steaming green technology back in this period.

Steaming green is easier to preserve chlorophyll and fix the natural green of tea, which is the guarantee of the dark green of Matcha. Moreover, steaming green killing is the fastest, most thorough and most uniform way in the existing green killing methods, ensuring the balance of quality.

Studies by Japanese scholars such as Sumiko show that during steam killing, oxides such as cis-3-hexene acetate, cis-3-hexenol and linalool in tea increase greatly, resulting in a large amount of α- Ziluotong is a representative ketone compound, which constitutes the special aroma and taste of Matcha.

grind

The last key step in making Matcha is grinding. In the traditional process of Matcha, the grinding tool is a natural stone mill. The fully dried steamed green tea is slowly ground into fine powder at low temperature.

The reason for emphasizing the stone grinding material is that the stone grinding material is not easy to conduct heat, which can ensure the constant grinding temperature to the greatest extent. The relatively stable low temperature can fully retain the activity of key substances in Matcha.

The tea mill used for making Matcha is different from the stone mill for grinding flour. It has much higher requirements for materials, and the production process is complex, and few craftsmen master its production process.

Previously, it was estimated that the price of Matcha powder made in this traditional way is dozens of times that of ordinary green tea powder, and the gap is very large.

Because many ordinary green tea powders use airflow crushers and other equipment, high-speed operation and high-temperature environment will damage the color, flavor and product quality of Matcha.

grain

Due to the influence of grinding equipment and speed, the particle size of Matcha powder is much smaller than that of ordinary green tea powder. Generally speaking, the particle size of ordinary green tea powder is 2 ~ 20 times larger than Matcha.

More importantly, the study found that any existing mechanical crushing method of Matcha is difficult to achieve the fineness of grinding Matcha particles with a stone mill.

The particle size can also allow consumers to preliminarily distinguish Matcha and green tea powder. This is because ordinary green tea powder is rough spherical particles, which are easy to precipitate in tea soup. Matcha tea, after brewing and shaking, has a bright green appearance, which is not easy to precipitate even after a long time.

Therefore, from the difficulty of precipitation, we can also roughly judge whether a product is Matcha or ordinary green tea powder. Of course, in terms of taste, Matcha's taste, bitterness and aroma are better than green tea powder.

Conclusion

So it seems that really good Matcha is not easy to get. I hope you can taste delicious Matcha food. Because the world can only live up to food and love.

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