Estate Name: Lin’An Qing Shan Hu Tea Garden Farming Methods: Natural farming – EU compliant Production Methods: Tea Plucking-Frying- Rolling-Drying- Jet Mill Powdering Other Notes: The main difference with China Green Tea powder and Japanese food grade Matcha is in the way it is made into powder. The Chinese method utilizes jet milling which is a modern process using high pressure air flow, whereas the Japanese method utilizes traditional stone grinding. The finished product is very similar although the Chinese Green Tea Powder is usually more finely ground and not as course as the Japanese food grade Matcha. Both are used in the same way primarily for culinary and cooking purposes such as cakes, bread, ice-cream and other food industry products. The type of leaf that is used for grinding both kinds of powder can also differ. Japanese food grade Matcha often use steamed green tea – although a very different quality to the ceremonial grade or premium grades of Japanese Matcha. Matcha tea has a long history in China. During the Tang and Song Dynasties, Matcha was the dominant type of tea in China and most of the tea was served at that time was in thee form of stone ground Matcha. (A lot of tea ware designed for Matcha has been found by archaeologists in China). Japan later learned this from China and has kept the tradition of Matcha. In China however since the Ming Dynasty (1368-1644AD), Matcha had become less popular and loose leaf teas have became the dominant type of teas. Dry Leaf Color: Green Shape/size: Powder (3 grades of fineness available) Brewed Tea Color: Green Aroma: Pure green tea flavor Body Taste: Mellow sweet aftertaste
