Where is matcha sold, it needs to be authentic

Originating from the Sui Dynasty in China, rising in the Tang Dynasty and flourishing in the Song Dynasty, matcha has a history of more than 1,000 years. "The blue clouds lead the wind to blow constantly, and the white flowers float and condense the bowl noodles." It is the praise of matcha by the Tang Dynasty poet Lu Tong, and the shape and color of matcha foam are described and praised in the poem.

The aromatic compounds in matcha can dissolve fat, remove turbidity and prevent fat accumulation, and vitamin B1, vitamin C and theophylline can promote gastric juice secretion, which helps digestion and cellulite. Japanese women like to add matcha to the finished milk or yogurt they buy, because the shelf life of matcha can be doubled, the cellulose of matcha is twice that of spinach and celery.

1. Take one small bag of matcha each time, tear off the package, pour it into a cup, pour about 100ml of boiling water, and drink it when the water temperature is suitable. You can also add honey, sugar, etc. to taste and drink according to your preference.

2Take a cup of hot pure milk, then add a few spoonfuls of sugar according to your personal preference, stir well, and sprinkle a small bag of matcha on top of the milk. Serve in a cup of matcha-flavored milk.

Plus, blending matcha into matcha** is also a great option!

Many stores online have it, depending on what you accept**.

Matcha is a type of tea.

Matcha is made by collecting young tea leaves from spring and finishing them with steam.

Matcha is preserved as cake tea, baked and dried again on the fire before eating, and ground into powder with a natural stone mill. Matcha is a powdered green tea made by using the fresh leaves of tea leaves cultivated under shading and mulching after being steam killed, processed without rolling, and crushed.

Efficacy and function of matcha powder:

Matcha is rich in nutrients and trace elements necessary for the human body, and its main components are tea polyphenols and caffeine.

There are nearly 30 kinds of trace elements such as potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine, etc. Matcha has high requirements for the quality of raw materials, and requires the use of tea with high content of amino acids, proteins and chlorophyll.

The caffeine content of the raw materials is low.

Matcha contains tea polyphenols, which have obvious anti-cancer effects. It is an astringent substance that protects the body's cell membranes and prevents cell mutations. Tea polyphenols are also a highly effective antioxidant substance, which can delay the aging of the body.

Tea polyphenols can alleviate the damage of ultraviolet rays and environmental pollution to DNA in somatic cells, slow down the oxidation of fat in cell membranes and the erosion of human blood vessels and internal organs.

Matcha powder is the popular image name of matcha, which is a steamed green tea that is ground into a micronized form by natural stone grinding, which has the effects of calming the nerves and removing troubles, clearing heat and removing fire. Matcha powder can clear the heart and relieve fire, clear heat and eliminate troubles, and can eliminate heat poison in the blood. The magnesium and calcium in matcha powder work together to relax muscles and nerves, allowing the body and mind to relax and avoid nervousness, anxiety and irritability.

Matcha, also known as the end of tea, originated in the Sui and Tang dynasties of China, and its practice was to collect the tender tea leaves in the spring, kill them with steam, and make them into cake tea (i.e., group tea) for preservation. When it is time to eat, first put the cake and tea on the fire to bake and dry, then grind it into powder with a natural stone mill, then pour it into the tea bowl and flush it into boiling water, and stir the tea in the bowl fully with a tea whisk to make it foam, and then it can be drunk.

Since ancient times, literati and writers have left a large number of poems lamenting matcha, such as "the blue clouds lead the wind to blow continuously, and the white flowers float and condense the bowl noodles" (the hot steam on the turquoise tea water is continuous, and the fine foam in the tea soup floats and the white light condenses the bowl noodles). It is the praise of the Tang Dynasty poet Lu Tong for matcha.