
Bulk Matcha Powder TZ-M-204

What is Bulk Matcha Green Tea Powder Beginner TZ-M-204?
Bulk Matcha Green Tea Powder Beginner TZ-M-204 is a finely ground powder of specially grown and processed green tea leaves.TZ-M-204 has a light sweetness and flavor than the highest grades of tea harvested early in the year. Its tea is picked at the latest and has a slightly heavier taste, which is very suitable for baking.
The green tea plants are shade-grown for three to four weeks before harvest. The tea leaves slow down growth, stimulates an increase in chlorophyll levels, turns the leaves a darker shade of green, and cause the production of amino acids, particularly theanine. After harvest, the leaves are briefly steamed and dried, known as tencha. Finally, remove all stems so that only the pure leaves are left. Then, we ground tencha to the fine powder, bright green powder known as matcha.
Description
Grade: Culinary grade
Level: Non-Organic / Beginner
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.
Technical Data Sheet
Item | Specification | Standard |
Appearance | Green Powder | Visual |
L-Theanine | ≥0.5% | HPLC |
D60 | 800 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> |