Description

1. Tea Origin & Cultivar

Our Second Grade Matcha is sourced from a core tea-growing belt located at elevations of 500–800 meters, characterized by a vertical mountain climate and significant day–night temperature variation. These environmental conditions extend the tea plant’s growth cycle, allowing for enhanced accumulation of amino acids, tea polyphenols, and chlorophyll.
The tea variety is cultivated in Jinhua, Zhejiang Province, a region known for stable tea yield and consistent quality. This cultivar offers an amino acid content of approximately 0.5%, resulting in a mellow umami taste, reduced bitterness, and good flavor tolerance when blended with milk, cocoa, sugar, or other ingredients.
Green agricultural practices are implemented throughout cultivation, including organic fertilizer substitution, biological pest control, and intelligent tea garden management systems. Soil moisture, temperature, and humidity are monitored in real time to ensure raw material consistency and sustainability.

2. Processing Technology

Our matcha production follows a specialized process distinct from conventional green tea powder manufacturing. The focus is on color retention, flavor stability, and application performance.
Primary Processing Steps:
1.Shading before harvest to enhance chlorophyll and aroma precursors
2.Controlled withering to promote internal flavor transformation
3.Steam fixation using advanced three-stage steamers to deactivate enzymes
4.Rapid air cooling to prevent heat damage
5.Initial drying to reduce moisture
6.Stem and impurity removal for raw material purity
7.Secondary drying to enhance aroma
8.Optical color sorting
9.Preliminary grinding into Tencha
Refining Process:
1.Sterilization to ensure food safety
2.Batch blending to stabilize color and flavor
3.Low-temperature ultra-fine grinding using continuous ball milling
4.Particle size 800 mesh with uniform distribution
5.Sieving, metal detection, and X-ray foreign object inspection
6.Automatic weighing, packaging, labeling, and warehouse storage

3. Product Characteristics

●Color: Natural green, stable in formulations
●Aroma: Clear shaded aroma with light seaweed notes
●Taste: Smooth, fresh, low astringency, balanced umami
●Particle Size:≥800 mesh, fine and uniform
●Suspension: Good dispersibility, suitable for beverages and food systems

4. Nutritional Profile

Second Grade Matcha retains the nutritional integrity of whole tea leaves and contains more than 30 essential nutrients and trace elements, including:
●L-Theanine
●Tea polyphenols
●Free amino acids
●Alkaloids
●Flavonoids
●Chlorophyll
●Vitamins
●Dietary fiber
●SOD (Superoxide Dismutase)
Consuming matcha involves ingesting the entire tea leaf, making one cup of matcha nutritionally equivalent to approximately 30 cups of traditional brewed green tea.

5. Functional Benefits

●Antioxidant Support: Polyphenols, flavonoids, and SOD help combat oxidative stress
●Lipid Regulation: Supports healthy cholesterol and triglyceride balance
●Digestive Support: Naturally alkaline; aids digestion and fat metabolism
●Mental Alertness: Caffeine and aromatic compounds promote focus and energy
●Immune Support: L-Theanine and tea polyphenols contribute to immune modulation

6. Comparison: Matcha vs. Regular Green Tea Powder

Aspect	Matcha	Regular Green Tea Powder
Cultivar	Selected, shaded	Conventional
Processing	Non-rolling, steam-fixed	Rolled, mechanically crushed
Particle Size	≥800 mesh	40–200 mesh
Color	Bright green	Dull yellow-green
Aroma	Shaded & seaweed notes	Roasted, flat
Taste	Smooth, low bitterness	Bitter, coarse
Absorption	Whole-leaf intake	Poor absorption

👉• 【EU Organic & Premium Matcha Powder 】

👉• 【First Grade Matcha Powder】

👉• 【Second Grade Matcha Powder 】

👉• 【Baking Grade Matcha Powder 】

 

7. Application Scenarios

Second Grade Matcha is widely used in:
●Ready-to-drink beverages
●Milk tea and matcha-based drinks
●Bakery products (cakes, cookies, bread)
●Cocoa and chocolate products
●Functional and health-oriented foods
OEM / ODM services are available, including customization of:
●Particle size
●Color intensity
●Amino acid levels
●Packaging formats

8. Quality Control & Certifications

We operate under internationally recognized food safety and quality systems:
●FSSC 22000
●ISO 9001
●ISO 22000
●HACCP
Advanced analytical instruments such as GC-MS, HPLC, and ultra-micro spectrophotometers are used to detect pesticide residues, heavy metals, and nutritional indicators. Every batch is tested, retained, and traceable.

Second Grade Matcha Powder – FAQ

FAQ 1. What is Second Grade Matcha typically used for?
Second Grade Matcha is designed for:
•Functional beverages
•Health foods
•Confectionery
•Cocoa and chocolate products
It offers good flavor at a more competitive cost.

FAQ 2. How does the flavor profile differ from First Grade Matcha?
Compared with First Grade:
•Slightly higher bitterness
•Milder umami
•Lower amino acid content
However, the taste remains clean and smooth when blended with other ingredients.

FAQ 3. Is this grade suitable for functional food formulations?
Yes. It is commonly used in:
•Nutrition powders
•Meal replacement products
•Antioxidant functional foods
Its whole-leaf structure provides good bioavailability.

FAQ 4. Does Second Grade Matcha maintain color stability?
Yes. It maintains a stable green color in:
•Beverages
•Confectionery
•Blended food systems

FAQ 5. Is this grade heat resistant?
It tolerates moderate heat processing better than premium grades, making it suitable for mixed applications.

FAQ 6. Is this matcha suitable for export markets?
Yes. It meets international food safety standards and is widely exported.