Matcha Ceremonial Green Tea Powder

Many people don't know that green color ≠ activity.
① Blanching method: Premium matcha uses a two-stage blanching process combining steam and far-infrared radiation, deactivating enzymes within 30 seconds and locking in over 70% of the EGCG in the fresh leaves. Ordinary matcha, to save costs, is blanched in a 110℃ drum for 3 minutes, resulting in over 20% EGCG oxidation; while the color may be green, the antioxidant value drops significantly.

② Stone mill temperature: True premium matcha uses a granite stone mill with axial water cooling, maintaining a mill temperature ≤38℃ to prevent chlorophyll magnesium demagnesium formation. Ordinary matcha uses airflow milling, with localized instantaneous temperatures reaching 120℃, causing magnesium demagnesium formation and the generation of pheophytic chlorophyll, resulting in a darker color and requiring the addition of edible bright green pigment.

③ Photooxidation: Matcha Ceremonial Green Tea Powder is left to stand for 72 hours in a 0℃, light-proof nitrogen-controlled warehouse, allowing theanine and soluble sugars to "mature and develop a sweet aftertaste," resulting in a flavor reminiscent of seaweed and milk. Ordinary matcha, on the other hand, is directly exposed to light, causing chlorophyll to decompose. After 60 days, the color difference ΔE ≥ 3, leading to customer complaints that "it gets yellower each time."

Health benefits require verification through testing reports. Brands genuinely aiming for an "antioxidant light drink" concept must obtain third-party batch reports from suppliers specifying "total catechins ≥ 10%, theanine ≥ 0.9%, and caffeine ≤ 2.5%." Comparing the colors after these reports provides a more authoritative assessment.