China Matcha is a natural edible ultra-fine steamed green tea powder with good color and fragrance, which is made of pollution-free and high-quality fresh leaves. It is a kind of peace drink that is most close to nature and elegant and popular.
Matcha is the best drink for health and beauty in recent years, especially its aroma, bright color and special effect of weight loss and beauty, which makes women more popular.
Matcha is covered steamed green tea which is ground into micropowder by natural stone mill. Its key words are covering shading//steam deactivation//stone grinding.
The history of matcha
Tea powder seems to have been invented by China in the Song Dynasty (960- 1279). The preparation and drinking of tea powder has become a religious ceremony for Zen Buddhists, who drink tea from a bowl, just like the Eucharist in Christianity.
Powdered tea was probably invented in China in the Song Dynasty (960-1279). The preparation and drinking of powdered tea is a ritual formed by Zen Buddhism, and it is necessary to drink a cup of tea when being ordained.
1 19 1 year (kamakura era), Zen master Rong Xi, the founder of Linji Sect in Japan, brought back Zen Buddhism and the tree species and methods of making matcha from China, spread it to Japan, and planted the first tea seedling in Ujiyama (near Kyoto). Matcha was gradually forgotten in China, but in the16th century, Sen no Rikyū, Cha Sheng formulated some regulations of Japanese tea ceremony, and designated matcha as the correct tea used in tea ceremony.
Nutritional value of matcha
In recent decades, people's understanding of tea has been greatly deepened, and the functional material essence of tea has also been deeply understood. Nowadays, the toxic and side effects of antibiotics and growth hormone are increasingly questioned, and tea polyphenols are more and more deeply involved in people's diet with its unique biological function and "green" essence.
Although ordinary tea contains extremely high nutrients, only 35% of the tea leaves are really soluble in water, and a large number of effective components that are insoluble in water are thrown away as tea dregs. Experiments show that drinking tea can absorb more nutrients than drinking tea. The nutrients in a bowl of matcha are more than 30 cups of ordinary green tea, so almost all Japanese tea ceremony teachers live a long life. Changing drinking tea into drinking tea is not only a reform of eating habits, but also a need to adapt to the fast-paced modern life. In recent years, Japan's Japan-China Friendship Exchange Association has joined hands with Shanghai Yuzhi Matcha Co., Ltd. to vigorously promote the slogan of "changing tea to tea" and actively advocate scientific, economical and simple tea drinking methods to the public.
Matcha contains rich nutrients and trace elements necessary for human body. Its main components are tea polyphenols, caffeine, free amino acids, chlorophyll, protein, aromatic substances, cellulose, vitamin C, A, B 1, B2, B3, B5, B6, E, K and H, and trace elements such as potassium, calcium and magnesium.
Nutritional components of matcha (100g):
Protein 6.64g (nutrients that form muscles and bones)
Sugar 23.67g (energy for maintaining physical and sports vitality)
55.08g dietary fiber (to help excrete harmful substances in the body and prevent constipation and lifestyle diseases).
Fat 2.94g (active energy source)
β tea polyphenols 12090μg (which has a deep relationship with eye health and beauty)
Vitamin A 20 16μg (for beauty and skin)
Vitamin B 1 0.2mg (energy metabolism. Energy source of brain and nerve)
Vitamin B 2 1.5mg (promoting cell regeneration)
Vitamin C 30mg (an indispensable component of collagen production, related to skin health, whitening, etc.)
Vitamin K 1350μg (to help the deposition of bone calcium, prevent osteoporosis, and adjust the blood balance of blood)
Vitamin E 19mg (antioxidant, anti-aging, vitamin known as rejuvenation)
Folic acid 1 19μg (preventing improper cell replication and inhibiting the growth of cancer cells is also an indispensable nutrition for pregnant women).
Pantothenic acid 0.9mg (to maintain the health of skin and mucosa)
Calcium 840mg (to prevent osteoporosis)
Polygonum cuspidatum 18mg (blood production and maintenance, especially women should take as much as possible)
Sodium 8.32mg (to help maintain the balance of body fluids inside and outside cells)
Potassium 727mg (to keep the nerves and muscles working normally and eliminate excess salt in the body)
Magnesium 145mg (magnesium deficiency in human body will lead to circulator disease)
Lead 1.5mg (maintenance of skin and hair health)
SOD activity 1260000unit (antioxidant, preventing cell oxidation = preventing aging)
Studies have shown that tea polyphenols can eliminate excessive harmful free radicals in the body, and can regenerate efficient antioxidant substances such as α-VE, VC, GSH and SOD in the human body, thus protecting and repairing the antioxidant system, which has significant effects on enhancing the body's immunity, preventing cancer and preventing aging. Drinking green tea for a long time can reduce blood sugar, blood lipid and blood pressure, thus preventing cardiovascular and cerebrovascular diseases.
The making of matcha
The raw material of Matcha is ground tea, which is only made of spring tea. In addition to strict fertilizer and water management, its production has two key words: covering and steaming. 20 days before picking spring tea, scaffolding must be set up to cover reed curtains and straw curtains, and the shading rate can reach more than 98%. There are also simple covers, and the shading rate can only reach 70 ~ 85% if covered with black plastic gauze. Experiments show that shading tea with different materials and colors has different effects.
Japanese scholar Yaozi Takei's research shows: "Covering and shading changes environmental factors such as light intensity, light quality and temperature, thus affecting the formation of tea aroma quality. Open-air tea does not contain B- sandalwood alcohol, benzoic acid and its esters, and the content of other aroma components is significantly lower than that of shade tea except for the higher content of lower aliphatic compounds. Chlorophyll and amino acids of covered green tea increased obviously, carotenoid was1.5 times that of open-air cultivation, its total amino acids were 1.4 times that of natural cultivation, and chlorophyll was 1.6 times that of natural cutting.
The preparation of matcha should start several weeks before picking tea, and the tea trees should be covered first to prevent direct sunlight, which can slow down the growth of tea, make the leaves deeper and promote the production of amino acids, thus making the tea sweeter.
After harvesting, if the leaves are usually rolled up before drying, it is made of Yulu tea. However, if the leaves are flat and dry, they are called "tea ordering" after being crushed. Ordering tea and grinding it into fine light green powder with stones is matcha.
Note: Only ordered tea is "matcha" when it is ground into powder, and other ground tea is called "powdered tea".
Drinking matcha
The secret of drinking matcha If you want to fully enjoy the delicious taste of matcha, the water quality in the tea producing area is the best choice.
Matcha is usually drunk in the way of Japanese tea ceremony and needs to follow a series of complicated rules.
The basic method is to put a small amount of matcha in a tea bowl, add a small amount of warm (not boiling) water, and then stir it evenly (traditionally, a special bamboo tea broom is used). If it is steeped, it is called "strong tea" and if it is soaked lightly, it is called "thin tea".
Application of matcha
In today's Japan, the Matcha industry has developed very rapidly. Matcha has no additives, preservatives and artificial colors. As a nutritional fortifier and natural pigment additive, it is widely used in many industries such as food, health care products and cosmetics, and has derived a wide variety of matcha sweets:
Foods: moon cakes, biscuits, melon seeds, ice cream, noodles, matcha chocolate, matcha ice cream, matcha cake, matcha bread, matcha jelly, matcha candy,
Beverages: canned drinks, solid drinks, milk, yogurt, matcha canned drinks, etc.
Cosmetics: beauty products, matcha mask, matcha powder cake, matcha soap, matcha shampoo, etc.
Chemicals for daily use:
Matcha is different from ordinary green tea powder, and it is not a general crushed tea.
Matcha requires selecting some raw materials of spring tea and covering it for about 20 days. After steaming, drying and making into ground tea, it is crushed by traditional stone mill at the ambient temperature below 20 degrees, which ensures the color, fragrance and taste of matcha, so Matcha can be called the best of green tea powder.
Matcha is an attitude towards life.
Many people, many women, no matter what method is used, it has no effect on beauty and rejuvenation, and they lose confidence. And some riveting enough strength, carrying a purse blindly chasing the wind, the effect is not great. ...
In fact, I just don't understand a simple truth, which requires a state of mind, a state of mind like green tea. A cup of tea, but I can't find the trace of leaves; A wisp of fragrance floats, but you don't have to endure the bitterness of taste. It is matcha.
There are lofty green tea and peaceful water; There is a self-contained personality and a spirit of tolerance. This is the matcha attitude.
Many people like matcha, like it as green as spring, and like its richness mixed with cheese, freezing point and dessert.