Effect of Tencha and Grinding Methods on the Quality of Matcha
Matcha is a kind of superfine tea powder made from high-quality tea tree varieties,processed from fresh leaves after being shade-covered.This paper studied the effects of three grades of tencha,table grinding,continuous grinding and air flow grinding on the quality of matcha.The results showed that matcha made from different grades of tencha and grinding methods showed differences in aroma,taste,color,and physical and chemical composition.High quality tencha should be pulverized using a table ball mill,medium-grade tencha using either a ball mill or continuous ball mill,and low-grade tencha using jet milling.This paper provides some theoretical support for improving the production efficiency and quality of matcha.
NETL
NSTL
万方数据
