Matcha is a green tea invented by the Han Chinese and milled into a super-fine powdered, covered, steamed green tea using a natural stone mill. Green tea is covered and shaded 10-30 days before picking, and matcha is processed by grinding. Matcha is more used in the processing industry, and stone grinding, an ancient traditional processing mode, due to the constraints of the production equipment - stone grinding output is limited to meet the supply of matcha, the emergence of modern production technology with machines instead of stone grinding, such as airflow mills and ball mills, ball mills and airflow mills greatly improve the production speed and reduce the cost of the matcha, this ancient luxury goods to the general public.

History of Matcha--

As early as during the Tang Dynasty, people invented steamed green loose tea (milled tea), and also reviewed the method of evaluating the color and flavor of the tea, and it became an indispensable daily beverage for people. To the Song Dynasty more developed into a tea banquet, the most famous tea experts, the great literary Cai Xiang in the "Tea Records" commented on the fighting tea method: the Qing Dynasty Ru Dunhe in the Yueyin interpretation, said the ancient tea must be a little, the spotless tea (matcha) for a handful of bubble tea, must choose one or two good fruit snacks, called the point of the tea. The way of drinking Matcha referred to here is the Chinese Tea Ceremony during the Tang and Song dynasties, which shows that the Chinese Tea Ceremony (Matcha) has a history of more than 1,000 years, several hundred years earlier than the current Oolong Tea Ceremony. Since the Ming Dynasty, matcha is no longer popular, but rather tea leaves, brewing and drinking soup, discarding the tea residue.

Nutritional Composition of Matcha--