According to records, matcha originally originated in China's Sui and Tang Dynasties. It was made by the young leaves of spring tea leaves, firstly steaming, then making them into tea cakes for preservation, and then putting them on the fire for baking, drying, and then grinding them into powder. But since the Ming Dynasty, our country no longer produces matcha and the tea-making process has also become different.  Matcha has higher requirements for raw materials than ordinary tea. Generally, the raw material is selected from the high-quality tea which plucked during April and May. One thing is that shading the tea tree is also a necessary measure for the production of matcha raw materials. Only in this way, the nutrients in the tea will be better retained and the taste of matcha will be stronger.

The biggest difference between matcha and ordinary green tea should be the biggest difference in the tea-making process. Matcha uses steamed green tea, while other green teas basically use stir-fried green tea. For matcha, the young leaves are finally ground into powder for consumption. In other words, matcha is to consume the tea as a whole, while the other drunk is only tea soup. It also means that the taste of matcha is mostly better than that of ordinary green tea, but after more than a dozen processes, the taste of matcha is less bitter. Matcha is not our common ground green tea powder. Only when it is steamed and finely ground into a very tiny powder of green tea powder can it be worthy of the "Matcha" logo. The fragrance of matcha makes people feel infatuated and precious.  

Try to select our Xiangfeng Matcha tea, feeling the high Cost Performance here~