This is a corner of our tea garden in the spring - the look of the matcha still on the tea tree under the shade cover, I really hope that all the tea lovers who are interested in matcha can visit the tea garden. Or maybe you can all imagine the colours of all the green plants you've seen growing out of their shoots. Matcha needs to be shaded and covered for more than twenty days before picking, covering the shade changes the light intensity, light quality, temperature, and other environmental factors, thus affecting the formation of the aroma quality of the tea leaves, and after covering the green tea, it can cause chlorophyll accumulation, regulate the development of chlorophyll, and make the new leaves of tea greener; increase the content of free amino acids, and reduce the astringency of the catechins, and greatly improve the freshness and sweetness of the tea leaves and the Nutritional content.

hashtagMatcha is only picked in spring. The tea leaves that are picked are newly grown in the spring.
We hope that tea lovers will understand what kind of colour matcha can be made from the tender green tea leaves. There are a lot of ways to simply make the colour of matcha products not fade after baking, what are the ways, do you understand? Do you understand? If you ask us if there is any matcha like this? Yes, is baked matcha, quite cheap, absolutely no discolouration, do you want? Of course you don't want it!
So I want to say, tea lovers: is not a good matcha, you get the first look at the colour, smell the taste, and then matcha and pure water (water temperature below 60 degrees) shake a cup of matcha water to drink a drink, carefully taste, is not the natural taste, this is the first step. This is the first step. The second step is to consider whether the colour after baking is acceptable to you and whether the matcha is delicate.

If you want to know more about matcha, please leave a message! Let me answer for you one by one!