100 Pure Matcha Powder

100 Pure Matcha Powder Supplier:

Guanjie Biotech's 100 pure matcha powder is under strict quality control by the hot air drying method. We aim to improve the stability and applicability of the pure leaf matcha powder while retaining the original nutritional value and flavor of matcha. Our matcha powder is made by directly evaporating the moisture in the tea leaves through hot air drying equipment after the matcha raw materials are initially processed. At the same time, we crush the matcha tea to form a fine and uniform 100% pure matcha powder. If you are interested in any information, please get in touch with us: info@gybiotech.com.

Different Grade Matcha Powder

COA:

Raw material selection

Selected high-quality green tea leaves

Guanjie Biotech is a 100 Pure Matcha Powder supplier. Our matcha powder tea leaves are strictly picked. We only select the first picks, tender buds and tender leaves in spring. Compared with summer and autumn tea, spring tea contains higher levels of amino acids, chlorophyll, catechins and other ingredients. And the color is brighter, and the aroma is richer, which is suitable for the direct powdering process.

Pesticide Residues & Heavy Metals

Before the raw materials enter the factory, GuanjieBiotech conducts strict pesticide residue and heavy metal tests on 100 pure matcha powder raw material. We need to ensure that each batch of matcha leaves meets EU standards and US FDA requirements to ensure food safety.

Product Process

The hot air drying 100 Pure Matcha Powder produced by Guanjie Biotech follows a standardized and highly automated tea rolling process. The entire production line operates continuously and without ground contact, significantly reducing the risk of contamination. This ensures both cleanliness and product quality stability. The complete process includes key steps such as storage, leaf cutting, fixation (enzyme deactivation), cooling, primary drying, separation of stems and leaves, re-drying, and tea rolling after the fresh leaves arrive at the factory. The final pure leaf matcha powder is then produced through screening, metal detection, grinding, and packaging.

•Silage
Prompt delivery of freshly picked tea leaves to the processing facility is crucial for maintaining quality. If immediate processing is not possible, the fresh leaves must be properly stored. The storage area should be kept clean, cool, dry, and well-ventilated. Direct sunlight and exposure to odors must be strictly avoided. The thickness of stored fresh leaves should not exceed 90 cm to prevent internal heat buildup and deterioration. In particular, when harvesting during the high temperatures of midsummer, tea leaves are prone to surface heating and dehydration due to sun exposure. To address this, Guanjie employs atomized cooling equipment to spray and cool the tea leaves, preventing discoloration (reddening) and preserving their original quality of 100 pure matcha powder.

•Leaf cutting

To ensure uniformity in subsequent processing, fresh leaves need to be cut. The fresh leaves are fed into the leaf cutter at a uniform speed via a conveyor belt and cut evenly in a criss-cross pattern. The processed tea leaves are of uniform length, which is conducive to heat conduction during the withering and drying stages. The leaf-cutting equipment of matcha pure powder has a high processing efficiency, reaching 100 to 500 kilograms per hour.

•Kill-green

Killing the green is the core step in 100 pure matcha powder processing. It primarily involves using high-temperature steam to deactivate the enzymes in tea leaves and prevent oxidation, thereby preserving chlorophyll and maintaining the bright green color of the finished natural matcha green tea powder product. Guanjie uses saturated steam or superheated steam for the process of 100 Pure Matcha Powder. The steam temperature is controlled between 90°C and 100°C, with a flow rate maintained at 100 to 160 kg/hour. The blade flow rate is regulated between 90 and 120 kg/hour. The cylinder speed is set at 30 to 50 rpm, and the stirring shaft operates at 300 to 600 rpm. The duration of the steaming process is precisely controlled to last 8 to 10 seconds, ensuring even and effective enzyme deactivation without overprocessing.

•Cooling

After withering, the temperature of the tea leaves remains high and must be reduced quickly to prevent moisture from returning or the leaves from scorching. The cooling system uses fans to blow the leaves onto a cooling mesh belt, 8 to 10 meters long, where the leaves are lifted and turned several times to achieve rapid cooling and dehumidification. The entire cooling process of 100 pure matcha powder takes about 5 to 10 minutes, allowing the tea leaves to reach an optimal level of softness and moisture, laying a solid foundation for the subsequent drying stage.

•Initial Baking

Initial baking is a key step in developing the aroma of matcha. Traditionally, a well-constructed brick tea-grinding furnace is used to enhance the "furnace fragrance." Guanjie retains this traditional craftsmanship while incorporating modern technology to produce 100 Pure Matcha Powder, using far-infrared dryers or box-type drying equipment. Inside the equipment, multiple layers of stainless steel mesh belts (1.8 to 2.0 meters wide) carry the tea leaves forward in several layers. After passing through four temperature zones, the leaves undergo a uniform initial baking process lasting 20 to 25 minutes.

•Stem and Leaf Separation

After the initial baking, the tea leaves are screened using a stem and leaf separator. This equipment consists of a semicircular metal mesh cylinder combined with a spiral blade. Through rotary shearing, it separates the tea stems from the leaves. The separated leaves then pass through an air separator for further purification, effectively removing stems and impurities to improve the purity of the 100 pure matcha powder.

•Secondary Re-Drying and Re-Separation
Even after the first separation, tea stems may still contain some residual leaves. Guanjie Biotech re-dries the stems at 70–90°C for 15 to 25 minutes to ensure the moisture content drops below 5%. The dried material is then separated again to recover any remaining usable leaves. These recovered leaves must also be re-dried to match the dryness of the main material before being incorporated into the tea grinding process.

•Tencha and finished product processing

The tea leaves after all the drying and separation steps are called Tencha. This is the direct raw material for the production of matcha powder. At this time, the Tencha is bright green in color, uniform in size, highly clean, and has a distinct "seaweed aroma". Guanjie Biotech will then carry out fine processing of 100 pure matcha powder. This includes the following.

Sieving:

Remove coarse particles to ensure consistent powder fineness.

Metal detection and separation:

Use metal detectors and iron removal equipment to eliminate metal particles that may be mixed in during the production process to ensure product safety.

Micro-powder grinding:

Use high-precision equipment such as air flow mills to grind Tencha into ultra-fine powder, and the particle size can be controlled between 10 and 30 microns.

Vacuum or nitrogen packaging:

The finished bulk matcha powder is packaged in aluminum foil bags. This can effectively prevent oxidation, moisture absorption, and odor contamination, ensuring product stability and the shelf life of 100 Pure Matcha Powder.

Through the above-mentioned full-process control system, Guanjie Biotech has achieved a high-efficiency, high-standard, and high-quality processing model from fresh leaves entering the factory to matcha powder leaving the factory. We use a combination of automation and multi-channel quality inspection mechanisms to not only ensure the nutritional content, color, flavor, and aroma of the products, but also provide customers with stable and reliable 100 pure matcha powder.

High Quality Control:

Certification

Package:

Delivery Methods

Hot Tags: 100 pure matcha powder, China 100 pure matcha powder manufacturers, suppliers, factory