In September 2021, the signing ceremony of the strategic cooperation between Chengdu Jiawei Tiancheng Beverage Technology Research Institute and Guizhou Guicha (Group) Co., Ltd. was a complete success. In the future, the two sides will carry out in-depth cooperation in the development and innovation of matcha products.
Guizhou Tongren is known as "China's Matcha Capital" and "China's High-quality Matcha Base". Guicha Group in Guizhou Tongren Jiangkou to establish an industrial park, with the world's largest single matcha refining workshop, Guizhou Province's largest tea cold storage, is committed to building a world-class matcha factory; Guicha European standard matcha is picked between April and May every year "spring tea" production, after shading, picking, chopping, steam killing, drying, stem leaf separation, rapid drying, sterilization, grinding and other more than a dozen processes, continuing the traditional Japanese process to introduce fully automated production lines, with scientific methods to strictly control the quality of each batch of products. The products have been praised by Japanese matcha experts and favored by buyers in Japan, the United States, Germany and other countries.
When it comes to matcha, everyone will first think of Japan; in fact, matcha (called the last tea in ancient China) originated in the Wei and Jin dynasties of China, developed in the Sui and Tang dynasties, with a long production history and profound cultural accumulation. After the ancients steamed the young leaves of spring tea, they were made into cake tea (tuan tea) for preservation; roasted and dried again before eating, and added hot water and ground into a powder with natural stone grinding. During the Song Dynasty, there was a "tea ordering" culture, which formed a trend among the literati and inkers; "the blue clouds blowing wind continuously, and the white flowers floating and condensing the bowl noodles" is the poem of the Tang Dynasty poet Lu Tong who lamented matcha tea. In the Southern Song Dynasty, Japan sent the Tang envoy Rongxi to bring the "last tea" back to Japan from China, and then the Japanese "tea saint" Senritsu founded the "matcha ceremony"; the Japanese integrated tea tasting with religious philosophy, social morality, and character cultivation, and raised tea drinking to the height of "Tao", so that matcha tea was preserved, inherited and carried forward in Japan, and became famous all over the world. Nowadays, Japanese matcha and The Japanese tea ceremony have become the essence of Japan, and are cited as the courtesy of state guests and are known as the best in Japan.
Matcha raw material selection: Matcha has higher quality requirements for raw materials, and requires the use of tea with high amino acid, protein and chlorophyll content, while low caffeine content, usually picking high-quality fresh tea leaves produced in 4 or 5 months. In the planting process, in order to ensure the quality of fresh leaves, the staff also needs to shade the tea plants from the sun and heat.
Matcha processing technology: Matcha processing includes matcha primary production (tea milling) and refining processing two processes, with many processes and high technical requirements. The processing process of matcha tea is: silage → cut leaves→ killing→ cooling→ initial roasting → stem leaves separation→ re-drying (leaf) → milled tea; refining processing process is: cut tea → screening→ wind selection → crushing → sieve → gold probe → → matcha; or color sorting → cut tea → screening→ crushing → screening→ gold probe → → matcha.
Features of Matcha:
1. Ultra-fine: the median particle size of matcha tea is 3 to 10 microns;
2, three original: primary color, original taste, original quality;
3, sanqing: fragrant, clear mouth, slightly green (grass) gas;
4. Three highs and two lows: high protein, amino acids and chlorophyll content; low tea polyphenol and caffeine content;
5. Strong hygroscopicity: because of its small particle size and large specific surface area;
6, double green: one is green in the sense of environmental protection, in line with the trend of environmental protection; the second is that matcha itself is natural emerald green to dark green, giving people a visual sense of beauty.
The nutritional value of matcha tea is also extremely high; it has retained a variety of nutrients in tea, including protein, fat, potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine and other 30 kinds of essential trace elements, as well as tea polyphenols, caffeine, free amino acids, chlorophyll, aromatic substances, cellulose, vitamins, etc.; it has antioxidant, heat and detoxification, digestion and detoxification, alcohol and intoxication, diuretic laxative, anti-tumor, blood pressure lowering, radiation protection, clear eyes and liver, etc., is a natural health food.
Nowadays, matcha tea is not only loved by the Japanese people for thousands of years, but also widely loved and sought after by young consumers in China. At the same time, a variety of new matcha drinks, food and daily necessities are also becoming popular in the market.
As a kind of high nutritional value, profound cultural significance, and can be used as a role for many food ingredients, matcha tea will have broader development prospects in the Chinese market in the future. As a professional beverage research and development institution, Chengdu Jiawei Tiancheng Beverage Technology Research Institute will also rely on many years of experience in the beverage industry and excellent beverage development technology to develop more matcha-related beverage products to meet the needs of brands and consumers.