You can't drink matcha powder directly with water.

First, use a little boiling water to mix the paste, that is, add a little bit of water to the matcha powder into a fine paste without lumpy particles, and then slowly add a little bit of water gradually adjusted to the liquid, and finally add all the boiling water you want to punch. You can't use cold water to mix the paste, it will accelerate the oxidation and discoloration of matcha. If you don't mix the paste with water, there will be a lot of lumps. Drink the brewed matcha as soon as possible; when it cools, it will condense at the bottom of the water and form a layer that can't be re-brewed. If you want to make something out of it, you can try making sponge cake or chiffon, cookies or soft toast, but it is not suitable for making something too sweet and creamy, and sweetness goes best with matcha. With matcha tea is usually served according to the Japanese tea ceremony, which involves following a complex set of rules.

The basic method is to start by placing a small amount of matcha in a tea bowl, adding a small amount of warm (not boiling) water, and stirring well (traditionally with a tea brush). In the Japanese tea ceremony, "strong tea" is made with 4 grams of matcha in 60 cc of boiling water, somewhat like a paste. "Thin tea is made with 2 grams of matcha and 60 cc of water. You can use a tea brush to make a thick foam, very beautiful and refreshing.

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One, what is Matcha tea

Matcha (called Matcha in ancient China) originated in the Sui and Tang dynasties in China, where the young leaves of spring tea were killed with steam and then made into cakes and preserved. It is then roasted and dried again over a fire before being eaten, and ground into a powder using a natural stone mill.

Since ancient times, writers and writers have left a lot of poems praising matcha tea, "Biyun leads the wind to blow constantly, white flowers floating light condenses the surface of the bowl" is the words of praise for matcha tea by Lu Tong, a poet in the Tang Dynasty.

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Two, the three stages of the development of matcha tea in China

1, the stage of the hazy origins, as a medicinal material . In the book "Shennong Ben Cao Jing" once pointed out that: "Shennong tasted a hundred herbs, encountered seventy-two poisons, get tea and solution", in about 2700 BC, Shennong's chewed and swallowed the tea leaves into the abdomen, the first step of human eating tea, known as the "matcha ancestor"

2, the Chinese matcha development in three stages

1, the hazy origin stage, as a medicinal material. /p>

2, slow development stage, during the Tang Dynasty, people invented the steam green loose tea (tea milling), but also reviewed the evaluation of the tea color and flavor of the method, and become an indispensable daily beverage. Tea Classic" recorded: "? Beginning of its steaming also, into the fandang, both its cooked also, out of the fandang. Kettle dry injection in the cauldron, but also with the grain wood branches of the three Asia's system, scattered steamed tooth shoots and leaves, afraid to flow its paste." To the Song Dynasty more developed into a tea banquet, the most famous tea experts, the great writer Cai Xiang in the "Tea Record" commented on the tea drinking method of matcha: the group of tea into small pieces, and then crushed into a fine powder, sieve out of the tea, take two money into the end of the scalded tealight, injected into the boiling water, the soup flower tasting color, fragrance, taste, good for the top. Qing Dynasty Ru Dunhe in the "Yue speech release", said the ancient tea must be a little, its _ tea (matcha) for a handful of bubble tea, must choose one or two of the best fruit snacks, known as snacks, called point of tea.

3, accelerated upward stage, accompanied by tea planting, shade technology, breeding technology development, to provide better raw materials for matcha; steam green equipment progress, and prompted a substantial increase in the quality of matcha; ultra-micro-powder milling technology development, greatly improving the production speed and reduce costs. Matcha this ancient luxury goods to the general public. At the same time, with the rapid progress of industrialization, urbanization, environmental and health issues are becoming increasingly prominent, chronic diseases on the people's health threats are worsening, the public's demand for nutrition and health more and more, prompting matcha and other natural nutrition and health products, to get rapid development.

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Three, the nutritional value of Matcha

Matcha is rich in nutrient value is very high, a bowl of matcha nutritional content is higher than 30 cups of ordinary tea, so drinking matcha is very popular. Matcha is a powdered, covered, steamed green tea milled by a natural stone mill. Matcha has a very large number of trace elements, such as tea polyphenols, caffeine, free amino acids, chlorophyll and proteins, fiber and so on, which can meet the body's needs. People can drink matcha to help brighten their eyes and clear their liver, prevent tooth decay, and refresh their minds and vitamin C.

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