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Approaching the world of matcha

Matcha originated in China, developed in the Tang Dynasty and reached its peak in the Song Dynasty. 

As early as the Tang Dynasty, the people invented steaming green loose tea (grinding tea), and also 

formulated the method of evaluating the color and flavor of tea. Today, the famous Japanese tea ceremony

and Japanese matcha are brought back to Japan after learning in China through the ambassadors of the 

Tang Dynasty. At the beginning of this century, Chinese scholars traveling to Japan brought matcha back 

to the motherland.

一、What is Matcha?

Matcha is made by steaming the young leaves of spring tea, making tea cakes (ball tea) for preservation, 

baking and drying again on the fire before eating, and grinding them into powder with a stone mill. Matcha

has high quality requirements for raw materials, requiring the use of tea with high amino acid, protein and 

chlorophyll content, higher quality than ordinary green tea powder, and is widely used in many fields.

二、Matcha Workmanship：

High temperature bleaching, low temperature grinding

三、Matcha specifications：

It is divided into 5 Grades according to the mesh number and quality

四、Matcha Application:

Matcha is widely used in catering, ice cream, beverages, baked goods, pastries, candy chocolate, 

health products and so on.Matcha can also be used in daily chemical supplies, feed, office supplies, 

textile supplies and so on.