Come, come, come, follow Cha Cha to appreciate the charm of green matcha.

Matcha lover is back again!

Last time I talked about the history of green matcha.

I also discussed the situation in the country.

Today, let's take a look.

At our green matcha.

Let's first go to the tea garden.

Choose a tea garden with moderate altitude.

It should be far from roads and industrial parks.

Even farmland~

Select the best tea tree varieties for matcha.

The leaves that grow are more tender.

We also use organic farm fertilizers.

The resulting matcha has a better taste.

During the growth process,

to reduce the bitterness of the tea leaves,

we also built a shelter for the tea garden.

Covered with shade nets,

this is the legendary covered tea garden.

Don't underestimate this step.

It can create the diffuse light that tea trees love.

Extend the growth period and improve tenderness.

Not only does it make the matcha more beautiful,

but it also enhances the fresh taste of the matcha.

It also has a refreshing seaweed aroma.

However, it must be tender leaves picked in spring!

The freshly picked tender leaves

are ready to enter the tea grinding process.

They must be steamed and killed on the same day.

After cooling and drying, the stems and leaves are separated.

In a strictly controlled temperature and humidity environment,

through a series of refining processes,

combined with inherited excellent grinding techniques,

we turn our fresh tea leaves,

into ultra-fine powder of 800-3000 mesh.

This ensures the eye-catching emerald green of the matcha.

Many friends have already asked me,

what's the difference between matcha powder and green tea powder?

Let me explain it to everyone.

And it has been proven by facts,

the nutritional components in a bowl of matcha,

exceed those in 30 cups of regular green tea.
 

After seeing such tempting matcha,

aren't you super eager to try matcha desserts?

Looking forward to the next issue,

where I will bring you exciting content!