Organic Matcha Powder TZ-M-202

Organic Matcha PowderTZ-M-202

What is Culinary Organic Matcha Green Tea Powder Senior TZ-M-202?

Culinary Organic Matcha green tea powder Senior TZ-M-202 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. Its tea leaves 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, this slows down growth, stimulates an increase in chlorophyll levels, turns the leaves a darker shade of green, and causes the production of amino acids, in particular theanine. After harvest the leaves are briefly steamed and dried, known as tencha. Finally all stems are removed so that only the pure leaves are left. Then, tencha can be ground to the fine, bright green powder known as matcha.


Grade: Culinary grade

Level:  Organic / Senior

Shelf Life: 18 Months

Storage: Store in cool and dry place, keep away from light.


  • 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

AppearanceGreen PowderVisual
D60800 MeshGB/T 34778-2017
Loss on Drying≤6.0%GB 5009,3-2010
Ash≤8.0%GB 5009,4-2010
Arsenic<0.05 mg/kgBS EN ISO 17294-2-2016
Lead<0.5 mg/kgBS EN ISO 17294-2-2016
Cadmium<0.05 mg/kgBS EN ISO 17294-2-2016
Mercury<0.05 mg/kgBS EN 13806-2002
Pesticide Residue
Aminomethylphosphonic acid (AMPA)0.01 mg/kgUSGS Techniques and 5-A10
Glufosinate0.01 mg/kg
Glyphosate0.01 mg/kg
Folpet0.01 mg/kgBS EN 15662:2018
Folpet/Pl (Sum calculated as Folpet)0.01 mg/kg
Phthalimide (Pl)0.01 mg/kg
Perchlorate0.01 mg/kgEURL0SRM QuPPe-Method
Matrine0.01 mg/kgInternal Method, LC-MS/MS
Pesticides Screen LC-MS/MS in TeaAnnexes 1BS EN 15662:2018
Pesticides Screen GC-MS/MS in TeaAnnexes 2BS EN 15662:2018
Total Plate Count≤1000 CFU/gEP <2.6.12>
Yeast and Mold≤100 CFU/gEP <2.6.12>
E.ColiNegativeEP <2.6.13>
SalmonellaNegativeEP <2.6.13>
Staphylococcus aureusNegativeEP <2.6.13>

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