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Matcha originated in the Wei and Jin Dynasties of China. At that time, the production process was to collect the tender tea leaves in the spring, and after steaming them, they were made into cake tea (that is, group tea) for preservation. When it is time to eat, first bake and dry the cake tea on the fire, then grind it into powder with a natural stone mill, then pour it into a tea bowl and pour it into boiling water, fully stir the tea in the bowl with a teapot to make it foam, and it is ready to drink. .
Pekhill’s organic matcha planting base in Hangzhou City. The climate of Hangzhou is very suitable for the growth of Camellia sinensis. The local West Lake Longjing tea is one of the most famous teas in China. Organic matcha powder has a great source of tea leaves and we have mature technology. After drying in the shade, it is ground into a fine powder of 900-2000 mesh. Our organic matcha powder will win your customers' favor.
Description | Specifications |
Identification | Positive |
Appearance & Color | Fine green powder |
Odor & Taste | Characteristic |
Mesh size | NLT 95% through 800 mesh |
Physical | |
Loss on drying | NMT 8.0% |
Ash | NMT 6.0% |
Chemical | |
Lead (Pb) | NMT 3.0ppm |
Arsenic (As) | NMT 2.0ppm |
Cadmium (Cd) | NMT 1.0ppm |
Mercury (Hg) | NMT 0.1ppm |
Pesticide Residues | Complied with (EC) NO.396/2005 |
PAH | Complied with (EU) No. 2015/1933 |
Aflatoxins | Complies with (EU) No 1881-2006 |
Microbial | |
Total Plate Count | NMT 100,000cfu/g |
Total Yeast & Mold | NMT 1,000cfu/g |
E. Coli | NMT 100cfu/g |
Salmonella | Negative/25g |
Staphylococcus | Negative/25g |
Matcha is rich in nutrients and trace elements necessary for the human body. Its main components are tea polyphenols, high amino acids, chlorophyll, protein, cellulose, vitamins C, A, B1, B2, B3, B5, B6 , E, K, H, etc., nearly 30 kinds of trace elements potassium, calcium, magnesium, iron, sodium, zinc, selenium, etc. The fiber of matcha is 52.8 times that of spinach and 28.4 times that of celery.
