What is the best Matcha green tea for weight loss TZ-M-203?
Culinary grade best Matcha green tea for weight loss TZ-M-203, we collect tender tea leaves to make. Twenty days before picking, build a shading scaffold on the tea tree to avoid direct sunlight. It is “covered tea.” Firstly, all the picked tea is gathered and sent into the steamer automatically. Secondly, the steamed tea is spread evenly and dried with hot air. This tea is called Tencha. Moreover, cut dried tea into smaller pieces, stems are separated from leaves by air jets, sort leaves according to size, and tea is dried even more to bring out its unique aroma and inspect tea even more closely. Remove stems and old leaves, finally, ground tea into Matcha. The quality of culinary grade best Matcha green tea for weight loss TZ-M-203 is between Matcha powder TZ-M-104 and Matcha green tea powder TZ-M-204, it is suitable for making matcha tea tubes, ice cream and baking.
Description
Grade: Culinary grade
Level: Non-Organic
Shelf Life: 18 Months
Storage: Store in cool and dry place, keep away from light.
Packing:
10KG/Bag * 2Bag/Drum or 25KG/Drum, food grade plastic bag inside with the aluminum bag outside.
1KG/Bag, food grade plastic bag inside with the aluminum bag outside.
The Culinary grade best Matcha green tea for weight loss technical data sheet
| Item | Specification | Standard |
| Appearance | Jade Green or Emerald Green Powder | Visual |
| L-Theanine | ≥0.5% | HPLC |
| D60 | 1000 Mesh | GB/T 34778-2017 |
| Loss on Drying | ≤6.0% | GB 5009,3-2010 |
| Ash | ≤8.0% | GB 5009,4-2010 |
| Arsenic | <1 mg/kg | BS EN ISO 17294-2-2016 |
| Lead | <2 mg/kg | BS EN ISO 17294-2-2016 |
| Cadmium | <0.5 mg/kg | BS EN ISO 17294-2-2016 |
| Mercury | <0.1 mg/kg | BS EN 13806-2002 |
| Pesticide Residue | ||
| Anthraquinone | 0.02 mg/kg | EN 12393 |
| Clothianidin | 0.01 mg/kg | GB 2763-2016 |
| Pesticides Screen LC-MS/MS in Tea (100 parameters) | Annexes 3 | EN 15662:2008 |
| Pesticides Screen GC-MS/MS in Tea (100 parameters) | Annexes 4 | Internal Method/GC-MS |
| Total Plate Count | ≤1000 CFU/g | EP <2.6.12> |
| Yeast and Mold | ≤100 CFU/g | EP <2.6.12> |
| E.Coli | ≤10 MPN/g | EP <2.6.13> |
| Salmonella | Negative | EP <2.6.13> |
| Staphylococcin | Negative | EP <2.6.13> |