1. cultivation of matcha-the raw material of matcha is a small 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-fresh tea leaves picked by steam deactivation are dried on the same day, and the steam deactivation method is adopted. Japanese scholar Xiu Shang's research shows that in the steaming process, the oxides such as cis -3- hexenol, cis -3- hexenoic acid ester and linalool increase greatly, and a large number of ionone compounds such as A- ionone and B- ionone are 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 (ug%g) Light conditions: total nitrogen content of chlorophyll, lysine, arginine and simple catechin, natural light 0.28 4.47 731756 3.01shading 0.444 4.90136 404510.88 million, editor-in-chief of China Agriculture

3. Grinding of matcha-superfine grinding of tea. Matcha originally meant to grind tea leaves with a stone mill. The stone mill for grinding tea leaves is called tea house. Huang Tingjian, a poet in the Northern Song Dynasty, first described the tea house like this: "Only soak it in a poor mortar, and then grind it at first. The plan is extremely clever, and I believe that wise people can create things. " Tea house is completely different from the stone mill that we usually see grinding soybean milk powder, and its production is extremely complicated. China modern tea factory is on the verge of extinction. It is said that there are fewer craftsmen who can make tea houses in Japan. The stone mill runs slowly. A tea mill works 1 hour, and only 40 grams of matcha is produced, which is less than a handle. Matcha is in the shape of "irregular torn pieces" under the microscope, and its particle size is 2 ~ 20 microns (680 ~ 6800 mesh), which is almost the height that all modern mechanical crushing can't climb. Moreover, the unique temperature of tea superfine powder machine is the last fragrance-enhancing process of matcha. Matcha ground by tea superfine grinder has the fragrance of seaweed and palm leaves. So far, no country has debugged the essence of matcha, and it is pure natural. After years of research on the ancient stone mill with the most advanced engineering technology and electronic equipment, Japanese stone mill expert and professor Sanlun sighed: "For matcha, at least at present, any mechanical grinding can't be better than the stone mill." In recent years, matcha is more used in processing industry. In order to reduce the processing cost, it is also processed by ball mill, and it is also processed by jet mill in China. Because the stone mill for grinding matcha has been patented by Matcha Co., Ltd. in China, it has triggered a war of words. Many tea powder processors question whether matcha must be ground with a stone mill. Right or wrong, this question should be judged by friends who have drunk matcha produced by different grinding methods. Perhaps the key is to look at 1. Whether its fineness can make tea foam, 2. Whether it can be suspended without precipitation. 3. Is there a dull seaweed aroma unique to Matcha? Drinking matcha usually follows the Japanese tea ceremony and requires 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 water (not boiled water), and then stir evenly (traditionally with a tea basket). In Japanese tea ceremony, 4g matcha and 60CC boiled water are used for "strong tea", which is a bit like paste. "Thin tea" uses 2 grams of matcha and 60CC of boiling water. You can use a tea basket to brush out a thick foam, which is very beautiful and refreshing.