How matcha is made and how to make matcha

If you are very good at pastry cooking, then you must be familiar with matcha powder. In fact, many matcha-flavored foods sold today use matcha powder. Matcha powder is native to Japan and is loved by many people after it entered Japan.

So, do you know how matcha powder is delicious? In fact, as long as you like the taste of matcha, you can do it very much.

Matcha powder is the popular name for matcha, which is steamed green tea that is ground into a micronized form by a natural stone mill. It is by far the freshest and most nutritious tea. Because of its natural bright green color, it enhances the desire to consume.

Drinking matcha is usually consumed the way of the Japanese tea ceremony, with a complex set of rules to follow.

The basic method is to first place a small amount of matcha in a tea bowl, add a small amount of warm (not boiling) water, and stir well (traditionally using a whisk).

In the Japanese tea ceremony, "strong tea" is made with 4 grams of matcha and 60cc of boiling water, which is a bit like a paste. "Thin tea" uses 2 grams of matcha and 60cc of boiling water. You can use a whisk to create a thick foam, which is very beautiful and refreshing.

Tea is different from ordinary green tea powder, and it is not a tea crushed product in the general sense. The differences between matcha and ordinary green tea powder mainly include the following two aspects:

1.Raw material requirements: Matcha has high requirements for the quality of raw materials, requiring tea with high content of amino acids, protein and chlorophyll, and low caffeine content in raw materials.

Before picking, there are requirements for the picking time and leaf size of the fresh tea leaves. The production time of matcha is relatively short, only about 50 days, and the quality of matcha produced is the best with high-quality fresh tea leaves produced in two months.

2.The key to the production of matcha: it is milled with a natural stone mill, and the green tea powder is crushed with a metal grinder.

With the improvement of people's living standards, people are not only concerned about the nutrients of food, but also about its color, and people's appetite is almost proportional to their own good feeling about food.

The processing technology of matcha is generally divided into steps such as picking fresh leaves of tea trees, steaming green flakes, low-temperature drying, ultra-fine grinding, etc., and the whole processing process is always carried out at a lower temperature to preserve the active ingredients in the tea;

1. The selection of raw materials, because the production time of matcha is short, only about 50 days, the tea tree species should be cultivated by clone propagation technology, and only the high-quality fresh tea produced in April or May is used as raw materials;

2. Steaming green, put the dehumidified leaves on the conveyor belt, the conveyor belt will automatically transfer the fresh leaves into the steaming machine through horizontal transportation, vertical transportation, and oblique transportation, at a temperature of 120 degrees Celsius, under the action of the steam room, steaming room, and metal mesh tube, the activity of enzymes in the fresh leaves is stopped, and the unique bright green color of green tea is maintained, the green odor of fresh leaves is emitted and the tea fragrance is retained, and the softness of the leaves is enhanced.

3. Drying, pour the tea on the dryer, the dryer according to the principle of heat exchange, and spread the fine kneading leaves for heat exchange, so that the water is fully vaporized and evaporated, so that the moisture content of the tea is reduced from about 15 percent to about 5% of the 100-year-old slippery to about 5%, to achieve the purpose of drying, after 1 hour of drying, the dried tea leaves need to be flat on the mat, 5 hours of cooling;

4. Grind, start the machine, add the cut foam tea from the feed port, enter the pulverizer assembly, adjust the compression strength between the grinding wheel and the grinding wheel, drive the intermediate shaft through the main motor, so as to drive the grinding wheel on the grinding wheel bracket to rotate on the other grinding wheel, and instantly grind the materials in the machine pot at a constant temperature of 19 degrees Celsius at a speed of 160 revolutions per minute.

The raw material of matcha is green tea, and in Japan, due to years of improvement, green tea has very little bitter taste, while green tea that has been covered with steamed green has almost no bitter taste. 20 to 30 days before the green tea picking, use bamboo and wire to build a scaffold on the green tea, and then cover it with a straw curtain, and the surrounding grass curtain is also used to block the sunlight, and the shading rate reaches more than 98%, so that the cultivated green tea phyllin should be increased by 60%, and the amino acids should be increased by 40%, which is more not bitter and more verdant.

The raw leaves are steamed on the same day (killed with steam), and then directly entered the roasting oven to dry without rolling, and such a large piece of dried tea leaves is called wild tea. The barren tea then goes into cold storage and is stored below zero to raise the vine content and make it even sweeter.

Wild tea is taken out of the cold storage before use, processed after returning to room temperature, and after multiple processes such as cutting and screening, it becomes a small piece of centimeter square and becomes milled tea. Tea milling is ground into a micro-powdered form with a special ultra-fine powder equipment, which is called matcha. The tea mill is an extremely peculiar device, and the matcha milled with a tea ultrafine powder machine shows under the microscope that it is torn flakes of only 2 20 microns (600 mesh, 6000 mesh).

Now there are also those that are crushed by jet mill or ball mill, and the fineness can reach the fineness of stone grinding. Moreover, the peculiar temperature of the tea ultrafine powder machine is the last fragrance process of matcha, and the matcha milled by the tea ultrafine powder machine has the fragrance of seaweed and zongzi leaves. Powdered green tea that is crushed by other methods is known as green tea powder, or powdered green tea.

Due to the difference in fineness, aroma, color, its ** and use are completely different.

Hello dear. Matcha powder is not a simple green tea powder from Hengpi, there is still a difference between the two, green tea powder is a green tea leaf directly ground into powder, and matcha is more exquisite in the production process. Green tea powder is generally fried green and then ground with metal machinery, the powder particles are coarse, and the drink is slightly bitter.

To make matcha is quite particular, to make high-quality matcha, you have to build a special awning for the tea tree during the tea bud period, so that the tea leaves that grow are not bitter, and the nutritional value is higher, and the picking process of wiping the slippery tea leaves is also more exquisite than the end of green tea.

Green tea.

Originated in the Sui Dynasty period in China, there are more than 1,000 years of hail and high demolition history, in ancient times also known as "the end of tea", matcha, is made of green tea, belongs to a kind of green tea, but the production process is much more complex than making green tea. After a variety of strict production techniques, the final result is a high-quality "matcha powder" with a very high drinking method.

How to make matcha:In order to ensure the brightness and tenderness of the tea, when the tea leaves grow one bud and two leaves in the spring, they need to be shaded once, and when the tea leaves grow to one bud and four or five leaves, they must be picked and steamed. The tea leaves picked on the same day are finished with steam, cooled after the source dates, roasted, screened, and finally ground into powder with a stone mill at a constant temperature of 19 degrees, which is matcha.

Matcha is green tea that has been milled into a micronized form. The pursuit of high-grade matcha powder is green, the greener the higher the value of the base, correspondingly, the greener the production will be more difficult, and there will be more stringent requirements for tea varieties, planting methods, planting areas, processing technology, and processing equipment. Varieties such as Bei Bo Hengyin, China Tea 36, and Ao Green are particularly green because of their own color, and if they are coupled with greenhouse shading, the color and taste of matcha will be particularly good, which can be regarded as the raw material of high-grade matcha.

Matcha is green tea that has been milled into a micronized form. The pursuit of high-grade matcha powder is green, the greener the higher the value, correspondingly, the greener the production will be more difficult, and there will be more stringent requirements for tea varieties, planting methods, planting areas, processing technology, and processing equipment. Varieties such as Liangbei, Zhongcha 36, and Aolu are particularly green because of their own color, and if they are coupled with the greenhouse to block the circle and shade the sun, the color and taste of the matcha will be particularly good, which can be regarded as the raw material of high-grade matcha.