Natural Pure Matcha Powder

For B2B formulators, the difference between "green tea powder" and "authentic matcha" directly impacts the final product's visual appeal and taste. Our extraction and milling processes are engineered to solve common formulation bottlenecks:

Superior Color Retention (Anti-Browning):

Through precise, high-temperature brief steaming (de-enzyming), we completely deactivate polyphenol oxidase. This prevents the matcha from oxidizing and turning yellow/brown during your secondary thermal processing (e.g., baking or UHT beverage sterilization).

Ultra-Fine Suspension Dynamics:

Standard powders leave a gritty residue. We utilize low-speed, low-temperature airflow milling to achieve a fineness of over 1000 mesh. This micro-particle size ensures immediate dispersion and a smooth, stable suspension in dairy alternatives and RTD lattes.

Optimized Amino-to-Polyphenol Ratio:

Our pre-harvest shading protocol forces the plant to overproduce L-theanine while halting the conversion of amino acids into bitter catechins, yielding a naturally sweet, rich "umami" profile without the need for heavy sugar masking.

RTD Beverages & Dairy: Ideal for matcha lattes, oat milk blends, and ice creams. The ultra-fine 1000+ mesh ensures zero grit and prolonged suspension stability in liquid mediums.

Industrial Bakery & Confectionery: Delivers authentic green coloration and flavor to cakes, cookies, and chocolates. Formulated to resist browning during high-temperature baking processes.

Dietary Supplements (Capsules/Powders): The high EGCG and L-theanine concentrations provide powerful label claims for pre-workout formulas, nootropics, and metabolic support blends.

Cosmetics & Personal Care: Utilized in premium facial masks, scrubs, and serums for its potent astringent, antioxidant, and natural pigment properties.

Our commitment to authentic quality dictates a rigorous, multi-stage production process, ensuring the raw material remains uncompromised from the tea garden to your facility:

Shade Treatment (Covering): Approximately 20-30 days before the spring harvest, the tea bushes are covered to block direct sunlight. This critically boosts chlorophyll and amino acid synthesis.

Selective Harvesting: Only the youngest, most tender spring buds (first flush) are hand-selected to ensure minimal fiber content and maximum flavor.

Steam De-enzyming (Steaming): Harvested leaves are immediately subjected to brief, intense steam. This halts the fermentation process, locking in the vibrant green color and fresh vegetative aroma.

Cooling & Drying (Tencha Creation): The steamed leaves are rapidly cooled and air-dried in a multi-layer stainless steel network (without rolling) to form "Tencha" (the raw material for matcha).

Stem Separation & De-veining: Specialized blowers separate and remove all stems and veins, leaving only the pure, fleshy leaf tissue.

Low-Temperature Ultra-Fine Milling: The Tencha is milled using low-speed stone mills or temperature-controlled airflow mills, preventing heat-induced degradation and achieving the signature >1000 mesh ultra-fine powder.

Magnetic Iron Removal & Packaging: The powder undergoes rigorous metal detection and is immediately vacuum-sealed to prevent oxidation.