Matcha and powdered tea making process

At present, "matcha" and "powder tea" are popular in the market, both of which are powdery and very similar in appearance. However, the processing of raw materials and processing methods are very different. Therefore, these two names cannot be confused and there are companies on the market. Misunderstanding of "powdered tea" is called "matcha"; in order to allow consumers to correctly understand "matcha" and "powdered tea," the author specifically compiles relevant data on Matcha tea collected in Japan and the research and manufacturing technology experience of the tea reform field. For.

Matcha and its preparation

"Matcha" is a powder made from "milled tea" using a stone mill. Its particle size is usually 1 to 20 micrometers, 1 to 10 centimeters, and most of its particle sizes are below 3 micrometers. At present, the country that produces Matcha is only Japan, and its production of Matcha tea is mainly used for the daily powder tea ceremony and matcha tea. Matcha tea has a very high price, generally tea, Jiancha, Yulu tea, etc. In Japan, the retail price is calculated in hundred grams, and Matcha is calculated in ten grams. However, due to the fact that Matcha is mainly used in tea ceremonies, the consumption is not large. In recent years, the annual output of raw tea in Japan's domestic tea and matcha tea is about 800 metric tons, and the total annual tea output is about 85,000 metric tons to 90,000 metric tons. In the main, the output of milled tea accounts for about 1% of the total tea production. Because of the special use, the price is very high, and it still maintains a certain amount of production every year.

The production of milled tea is very particular about the quality of the tea cultivars. The tea gardens must pay special attention to the management of fertilizers. Only the use of spring teas is made every year. During the growth of tea buds, scaffolds must be erected to cover the vines and reduce the sunlight to increase the chlorophyll content of the tea buds. Dark green, catechins, bitter and astringent components, reduced content, increased content of glycogenic components, improve the sweetness of the tea; cover way is; when the tea buds expand 1 to 2 leaves, the shading rate is 60% to 70%, The thickness of rice bran is increased by 7-10 days when the tea buds are exhibited until they reach the 3rd leaf, so that the shading rate can reach 95%-98%. From the beginning of the cover, the tea shoots can be picked for tea-making for about 3 weeks.

Generally steamed green tea? Jiancha, Yulu tea? The manufacturing process is: steaming → rough rubbing → rubbing → rubbing → rubbing → dry, spend a lot of time in the process of rubbing formation; and the production of milled tea is only steamed and dried In two steps, steamed green leaves must be cooled by cold air to remove surface moisture before drying, and then dried. The structure of the dryer room also has its own special requirements. It is generally 10 to 15 meters long, 1.5 to 2 meters wide, and 2.5 to 4.5 meters high. It is separated by two floors. The lower layer is dry and the central temperature is 130~C. 150 degrees, the outlet temperature is 90 to 100 degrees Celsius; the upper layer is dried again, the central temperature is 90 to 110 degrees Celsius, and the outlet temperature is 80 to 100 degrees Celsius. The dried tea from the dryer room has about 10% water content in its leaves. It can easily be crushed. The water content of the stem is 50% to 55%. The toughness is not easy to break. After the stem separator can be easily The stems and leaves are separated, the sifted leaves are smashed, and then they are dried with a hot air of about 60 degrees Celsius for 10 minutes by a general dryer, which means that the crude tea is ground; the crude tea is removed by a wind separator to remove the yellow pieces, and then cut into 0.3 by a cutter. Pieces of ~0.5 cm are ground tea. Milled tea is stone powder milled ultrafinely, which is Matcha, with an average particle size of 3 μm μm, and the size of bacteria in general is 1 μ. It can be seen that Matcha is an ultrafine powder that can be suspended in hot water without sedimentation. Matcha tea is served with tea and tea, which presents fresh green tea soup.

Powdered tea and its preparation method

Powder tea uses the grinding technology to use a pulverizer rather than a stone grinder to grind the traditional tea into tea powder. Its particle size is 80 mesh to 200 mesh depending on the needs of the use. Its particle size is 180μ to 75μ for the size of Matcha. 25 to 60 times larger, even though some companies can currently grind the powdered tea to 300 mesh to 400 mesh, the particle size is 50 to 40μ, which is 13 to 16 times larger than the average particle size of Matcha and cannot be suspended in the heat Water, long-lived to produce precipitation; this is the biggest difference between green tea and powdered tea, so pink tea is mainly used as ingredients for processed foods, in Japan has been successfully applied in the production of tea biscuits, tea cakes, tea ice cream, And it has been commercialized. The tea changing field has also used domestically-made grinding tools to develop and use the cyclone separation grinding technology to make powdered tea. The size of the tea powder is from 80 mesh to 200 mesh, which can be obtained by adjusting the inlet size and cyclone force as required. Its technology has been transferred to The enterprises that are interested in the development of diversified foods for powdered tea are currently available on the market for pastry products prepared with powdered tea, such as tea noodles, tea dumplings, tea cakes, tea breads, tea steamed breads, and tea cakes.

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