| Customization: | Available |
|---|---|
| Certification: | ISO, Kosher, Halal, Organic, Fssc |
| Assay Method: | HPLC |
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Matcha originated in China between the seventh and 10th centuries and spread to Japan via Buddhist monks, where it became an integral part of Japanese tea ceremonies (and still is today). It shouldn't be confused with green tea, though. Because while the two varieties share some similarities (they both come from the same species of plant, for example), matcha tea leaves are grown under shade and milled to a fine powder that is whisked directly into the beverage rather than steeped.
Matcha is popular in health stores and coffee shops, available as matcha shots, lattes, teas, and desserts.
Like green tea, matcha comes from the Camellia sinensis plant. However, it's grown differently and has a unique nutrient profile.
Farmers shade the plants used for matcha for most of the growth period. This lack of direct sunlight increases chlorophyll production, boosts the amino acid content, and gives the plant a darker green hue (1Trusted Source).
After harvesting the leaves, producers remove the stems and veins and grind the leaves into a fine powder. This is matcha.
Matcha contains the nutrients from the entire tea leaf and contains more antioxidants than are typically present in green tea.
Studies of matcha and its components have unearthed a variety of benefits, showing that it can help protect the liver, promote heart health, and even aid in weight loss.
| Item | Specification |
| General Information | |
| Products Name | Organic Matcha powder |
| Botanical Name | Camellia sinensis |
| Part Used | Leaf |
| Physical Control | |
| Appearance | Green powder |
| Identification | Conform with standard |
| Odor&Taste | Characteristic |
| Loss on Drying | ≤5.0% |
| Ash | ≤5.0% |
| Particle Size | NLT 95% Pass 80 Mesh |
| Chemical Control | |
| Total Heavy Metals | ≤10.0ppm |
| Lead(Pb) | ≤3.0ppm |
| Arsenic(As) | ≤2.0ppm |
| Cadmium(Cd) | ≤1.0ppm |
| Mercury(Hg) | ≤0.1ppm |
| Solvent residue | <5000ppm |
| Pesticide residue | Meet USP/EP |
| PAHs | <50ppb |
| BAP | <10ppb |
| Aflatoxins | <10ppb |
| Microbial Control | |
| Total Plate Count | ≤100,000cfu/g |
| Yeast&Molds | ≤1,000cfu/g |
| E.Coli | Negative |
| Salmonella | Negative |
| Stapaureus | Negative |
| Packing and Storage | |
| Packing | Packing in paper-drums and double food-grade PE bag inside. 25Kg/Drum |
| Storage | Store in a well-closed container away from moisture and direct sunlight, room temperature. |
| Shelf Life | 2 years if sealed and stored properly. |
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