Freshly picked tea leaves are killed and dried on the same day, using the steam killing method.
Ingredients
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, and H, and nearly 30 trace elements such as potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine, and so on.
Specifications:
Grade
Ceremonial grade(top)
Standard
European standard
Raw material
Steamed fresh green tea leaves
Origin
Shaanxi
Feature
Tiny powder
Using Method
1.Warm the bowl First, scald the tea bowl along with the tea brush in boiling water. 2.Blend the paste This is an experience that the ancient Chinese came to in practice, and there is no such procedure in the Japanese Tea Ceremony. Put 2 grams of matcha in the bowl and add a small amount of water first to make a paste of the matcha, which prevents the very fine matcha from clumping. 3.Stir the tea with a tea brush, brushing back and forth against the bottom of the bowl in a W pattern to mix in a lot of air and form a thick foam.
