![[Jade]Matcha-1st Grade 30g](https://static.wixstatic.com/media/60fa92_341e84e8e364456782fe372bcba10b1f~mv2.jpg/v1/fill/w_5000,h_5000,al_c,q_90,usm_0.66_1.00_0.01,enc_avif,quality_auto/60fa92_341e84e8e364456782fe372bcba10b1f~mv2.jpg)
【Ozone Jade Matcha 1 Grade 30g】
Altitude:800m
Flavor&Aroma&Aftertaste & Body:
White Flower、Nori、Milk Like、Honey、4 Umami（1-5）
[Jade]Matcha-1st Grade 30g
Matcha(抹茶) is a finely ground powder of specially grown and processed green tea leaves that originated in China.Later, the characteristic green color of modern matcha was developed in south of China and Japan, where most matcha is produced today.
In China during the Tang dynasty (618–907), tea leaves were steamed and formed into compressed tea(tea bricks) for storage and trade. According to Lu Yu‘s “The Clasic of Tea”(760-762), tea was first made by roasting compressed tea in solid form over a fire and then grinding it in a wooden grinder called a niǎn (碾), boiling water in a pot, adding salt when it boils, and then adding the tea powder to the boiling water and boiling it until it foamed.The tea was also sometimes mixed with green onions, ginger, jujubes, mandarin orange peels Tetradium ruticarpum, and mint.
During the Song dynasty (960–1279), the method of making powdered tea from steam-prepared dried tea leaves and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular.
Although the term "matcha" (抹茶) is not used, powdered tea prepared with a tea whisk is believed to have originated at the latest in the 11th century in China. The most famous references to powdered tea are Cai Xiang's Record of Tea (1049-1053) and Emperor Huizong's Treatise on Tea (1107), both from the Song dynasty (960-1279).According to these documents, high-grade lump tea (compressed tea), as typified by Lóngfèng Tuánchá (龍鳳團茶, lit. 'Dragon and Phoenix Lump Tea'), was ground to powder with a metal niǎn, then sifted, after which the powder was poured into a tea bowl, hot water was poured into the bowl, and the tea was prepared with a tea whisk.
According to the Record of Tea, the finer the sieve, the more the tea floats; the coarser the sieve, the more the tea sinks, so it seems that the particles of the powder were larger than those of modern matcha. The tea ceremonies at Kennin-ji Temple in Kyoto and Engaku-ji Temple in Kamakura are examples of the traditions of the China Song dynasty.
