
Culinary Matcha Green Tea Powder TZ-M-203

What is Matcha Green Tea Powder Junior TZ-M-203?
TIZAN Culinary Matcha Green Tea Powder Junior TZ-M-203 is intended to be combined with other substances and is grown for that very purpose. That is why we should not think of these teas as “low” grades. They are just different, the same way that high-quality cooking wines differ from wine produced exclusively for drinking. It is a finely ground powder of specially grown and processed green tea leaves.TZ-M-203 has a light sweetness and flavor than the highest grades of tea harvested early in the year.
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 / Junior
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 | 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> |