Frequently asked questions about the use of Matcha

1. Why does the prepared Matcha tea precipitate? Matcha is a special tree species of green tea. It is ground into powder like solid by covering steaming and other processes. It is insoluble in water. After brewing with boiling water, it is in suspension state, and after a long time, it is in precipitation state.

2. Why does Matcha caking? Because the fineness of Matcha tea is too high, static electricity will be generated and caking will occur. It is better to sift before use. To make a drink, you usually use boiling water to make paste first, that is, add a little boiling water in Matcha powder to make a fine paste without caking particles. Then slowly add a little water to make a liquid gradually. Finally, add all the boiling water you want to make.

3. Why does Matcha change color? Chlorophyll will change yellow with temperature, oxygen and other factors. This is the normal phenomenon of Matcha.

4. Why does Matcha smell like sea? After more than a month's covering and shading, the tea amino acid in the tea will be greatly increased. There will be a light seaweed flavor. This belongs to the flavor of Matcha itself.

5. Which kind of Matcha is suitable for baking?   Short time high-temperature baking (10-25 minutes) like biscuits, cake rolls, etc. G5 is better than G4 The color is greener and the effect is better.   Long time high temperature baking (25-50 minutes), like Matcha Qifeng, Matcha toast, etc. Because it took a long time, The appearance color of Matcha will change a lot. According to the cost performance, G4 is more suitable.

6. No, which kind of Matcha to drink?

Pure Matcha drink, G5 raw materials are better, taste better