Matcha (called Matcha in ancient China) originated in the Sui and Tang dynasties of China, where the young leaves of spring tea were killed with steam and then made into cakes (dough tea) to be preserved. Before consumption, it was put on the fire to bake and dry again, and then crushed into powder with a natural stone mill. Since ancient times, writers and artists have left a lot of poems praising matcha tea, "blue clouds to attract the wind blowing constantly, white flowers floating light condensing bowl surface" is the Tang Dynasty poet Lu Tong's praise of matcha tea words.

Use

Drinking

Matcha is usually consumed in the manner of a 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 using a tea brush).

In a 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.

Currently in the fast-paced society, go to the tea brush to point tea drinkers have been very few, matcha is more used to make a variety of exquisite food, green matcha food has become the green flowers on the table, sought after and enjoyed by people.

Nutrition

In recent decades, people's knowledge of tea has deepened considerably, and there is a profound understanding of the nature of its functional substances. Today, when the toxicity of antibiotics and growth hormones is increasingly being questioned, tea polyphenols, with their unique biological functions and "green" nature, are increasingly being introduced into people's dietary life.

Ordinary tea, although it contains high nutrient content, but the tea is really dissolved in water part of only 35%, a large number of insoluble active ingredients are people as tea dregs thrown away. Experiments have proved that eating tea than drinking tea can draw more nutrients, a bowl of matcha tea in the nutrients more than 30 cups of ordinary green tea, so almost none of the teachers of the Japanese Tea Ceremony do not live a long life. Changing from drinking tea to eating tea is not only a reform of eating habits, but also a need to adapt to the fast-paced modern life.

The basic method is:

The Japanese tea ceremony calls the thicker matcha (4 grams of matcha in 60 cc of water) strong tea, and the lesser matcha (2 grams of matcha in 60 cc of water) thin tea.

Composition

Matcha (Matcha) is rich in nutrients and trace elements essential to the human body, and its main components are tea polyphenols, caffeine, free amino acids, chlorophyll, proteins, aromatic substances, cellulose, vitamins C, A, B1, B2, B3, B5, B6, E, K, H, etc., and trace elements such as potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluoride and nearly 30 kinds. selenium, fluorine, etc. There are more than 30 kinds. Nutrition Facts of Matcha (100g):

Protein 6.64g (Nutrients for muscle and bone formation)

Sugar 23.67g (Energy for body and exercise)

Food Fiber 55.08g (Helps to remove harmful substances from the body, preventing constipation and habitual diseases)

Fat 2.94g (Energy for activity)

Fat 2.94g (Energy for activity)

Fat 2.94g (Energy for activity)

Fat 2.94g (Fat) 2.94g (active energy source)

Tea polyphenols 12090μg (deeply related to the health and beauty of the eyes)

Vitamin A2016μg (beauty, beautiful skin)

Vitamin B 1 0.2mg (energy metabolism. Vitamin B 1 0.2mg (energy metabolism. Source of energy for brain and nerves)

Vitamin B 2 1.5mg (promotes cell regeneration)

Vitamin C 30mg (indispensable ingredient in collagen production, skin health, whitening, etc.)

Vitamin K 1350μg (helps calcium deposition in bones, prevents osteoporosis, and regulates blood balance)

Vitamin E 19mg (antioxidant). E19mg (antioxidant, anti-aging, known as the vitamin of rejuvenation)

Folic acid 119μg (prevents improper cell reproduction, inhibits the growth of cancer cells, and is an essential nutrient for pregnant women)

Pantothenic acid 0.9mg (maintains the health of skin and mucous membranes)

Calcium 840mg (prevents osteoporosis)

Iron 18mg (blood production). 18mg (for blood production and maintenance, especially women should take as much as possible)

Sodium 8.32mg (to help maintain the balance of body fluids on the inside and outside of the cells)

Potassium 727mg (to keep the nerves and muscles working properly, and to get rid of the excess salt in the body)

Magnesium 145mg (lack of magnesium in our body can lead to circulatory diseases)

Zinc 1.5mg (to prevent osteoporosis)

Zinc 1.5mg (to keep the skin and mucous membranes healthy)

Zinc 1.5mg (to prevent osteoporosis) p>

Zinc 1.5mg (skin and hair health maintenance)

SOD activity 1260000unit (antioxidant substances, to prevent the oxidation of the cells = to prevent aging)

Research has shown that the tea polyphenols can remove excessive harmful free radicals in the body, and regenerate the body's α-VE, VC, GSH, SOD and other high-efficiency antioxidant substances, thereby protecting and repairing the antioxidant system. Protect and repair the antioxidant system , to enhance the body's immunity, cancer prevention, anti-aging have significant effects. Long drink green tea can reduce blood sugar, blood fat, blood pressure, so as to prevent cardiovascular and cerebrovascular diseases. Japan's Showa University medical research group in 1 ml diluted to ordinary tea 20 parts of 1 concentration of tea polyphenol solution into 10,000 highly toxic E. coli 0-157, five hours after the death of all bacteria, one are not left. Japanese women like to add matcha to the finished milk or yogurt they buy, because the freshness period can be doubled by adding matcha. Therefore, Japanese primary and secondary schools provide free green tea to children all year round, and those in good condition provide green tea with matcha to prevent gastrointestinal diseases. Matcha's fiber is 52.8 times that of spinach and 28.4 times that of celery, and its effects of digestion, weight loss, and acne removal are favored by today's beauty-conscious women.

Japanese Matcha

The number of people who order tea in Japan is not very large because it is very cumbersome and costly. But using matcha for food is something the Japanese do quite often. The fact that Japan has one of the longest life expectancies in the world probably has something to do with the fact that they drink, eat and use tea extensively.

Today in Japan, the matcha (まっちゃMatcha) industry has grown very large. Matcha has no additives, no preservatives, no artificial coloring, and in addition to drinking it straight, as a nutritional enhancer and natural coloring additive, it is widely used in many industries such as food, health care and cosmetics, and has given rise to a wide variety of matcha sweets:

Foods: Matcha mooncakes, Matcha cookies, Matcha melons, Matcha ice cream, Matcha noodles, Matcha chocolates, Matcha cakes, Matcha breads, Matcha jellies, Matcha candies, Matcha sweets, Matcha cakes, Matcha breads, Matcha sweets, and Matcha sweets. tea jelly, matcha candies, matcha pudding and so on.

Beverages: canned beverages, matcha solid beverages, matcha milk, matcha yogurt, matcha latte, etc.

Cosmetics: beauty products, matcha masks, matcha powders, matcha soaps, matcha shampoos, etc.

Chinese Matcha Tea

Matcha Tea was originally produced in China, and later flourished in Japan. Over the years, the tea market has not been able to grow due to seasonal and geographical constraints. China's tea market consumption has also been in a weak state, the external environment has led to rising costs, increased competition; some internal negative events, but also affects the consumer confidence in the market. In this case, some tea producers to seek a breakthrough, turn to find a new path of development, and matcha as a high nutritional value, cultural meaning thick, and can be used as a number of food ingredients role, favored by some tea producers .