Matcha, also known as the end of the tea, originated in the Sui and Tang dynasties of China, the practice is to collect the young tea leaves in the spring, use steam to kill the green, and make a cake tea (that is, tuan tea) for preservation. When it is time to eat, first put the cake tea on the fire to bake and dry, then grind it into a powder with natural stone grinding, then pour it into the tea bowl and flush it into boiling water, and stir the tea in the bowl with a tea basket (xiǎn) to make it foam and drink.
The ingredients for matcha are small pieces of tea that have not been kneaded, and it is made with two key words: covering and steaming green. The fresh tea leaves that are picked are dried on the same day, and the steam greening method is used.
<h1 class= "pgc-h-arrow-right" >1, the picking time is different</h1>
Green tea is picked before the Qingming Festival, and matcha is picked in May. Because of the prolongation of the tea growth period, the tea polyphenols with a bitter taste in matcha are less than those in green tea, and the finished matcha tea is basically no bitterness.
<h1 class="pgc-h-arrow-right" >2, the production process is different</h1>
The ingredients for matcha are small pieces of tea that have not been kneaded, and it is made with two key words: covering and steaming green.
Spring tea must be set up 20 days before picking, covered with reed curtains and straw curtains. The fresh tea leaves that are picked are dried on the same day, and the steam killing method is used.
The processing of green tea is simply divided into three steps: green killing, kneading and drying, of which the key is to kill green. Fresh leaves through the killing, the activity of the enzyme passivation, the various chemical components contained in it, basically under the condition of no enzyme influence, by the thermal action of physical and chemical changes, thus forming the quality characteristics of green tea.
Matcha tea is hand-ground by hand with steamed green tea, while green tea powder is mechanically ground from fried green tea metal, and the particles are relatively coarse.
<h1 class = "pgc-h-arrow-right" >3, the smell (aroma) is different</h1>
Studies have shown that in the process of steaming, the oxides such as cis-3-hexenol, cis-3-hexene acetate and linalool in tea leaves increase significantly, and a large number of A-ionone, B-ionone and other ionone compounds are produced, and the precursor of these aroma components is carotenoids, which constitute the special aroma and taste of matcha.
Therefore, the covered green tea and steamed under the green tea not only has a special aroma, but the matcha smells like seaweed, the color is emerald green, and the taste is more delicious. Green tea smells like a regular tea.
<h1 class = "pgc-h-arrow-right" >4, the nutritional content is different</h1>
Matcha tea is rich in nutrients and trace elements necessary for the human body. Green tea not only has the pharmacological effects of refreshing the mind, clearing heat and relieving heat, eliminating phlegm, removing greasy and weight loss, clearing the heart and eliminating troubles, detoxifying and sobering wine, quenching thirst, reducing fire and eyesight, stopping diarrhea and dehumidification.
Although ordinary tea contains extremely high nutrients, the real soluble part of tea leaves is only 35%, and a large number of water-insoluble active ingredients are thrown away as tea residue. Experiments have proved that eating tea can absorb more nutrients than drinking tea, and the nutrients in a bowl of matcha tea exceed 30 cups of ordinary green tea.