1. Matcha Hour
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2. The Origin and Development of Matcha
Originated in
China
Brought to Japan
in 1191
18th—19th century ,
Matcha was produced
by machine
16th, Japanese
tea ceremony
was grew up
In Japan Matcha
continues to be an
important tea, and
shows a trend of
diversified
development in the
world now.

3. Main components in Matcha
Polyphenols
Amino acid
Caffiene
Chlorophyll
Microelements
Protein
Dietary fibre
Vitamine

4. Matcha-potential new trend of development
Variety: Matcha green tea powder, Matcha black tea powder,
Matcha oolong tea powder, Matcha flower tea powder and other
special Matcha.
Higher quality
New concepts with adding other herbs and other functional
components.
Broad applications.

5. Matcha variety
Matcha green tea powder
Producing area in China：
Zhejiang
Tea leaf variety：steaming tea

6. Matcha variety
Matcha black tea powder
Producing area：Ceylon、
Darjeeling、Assam、Chinese
Souchong……
Tea leaf variety：Keemun、
Yingde black tea、Lapsang
souchong.

7. Matcha variety
Matcha oolong tea powder
Producing area：Southern Fujian、
Northern Fujian、Taiwan、
Guangdong……
Tea leaf variety：Oriental
Beauty Tea、Narcissus、Dark
oolong、Dancong oolong……

8. Matcha variety
Matcha flower tea powder：Daidai
flower tea、jasmine tea……
Special Matcha：Earl Grey
Matcha、Chrysanthemum
Matcha、Hongkong type
Matcha……
Matcha with new concepts：add
other herbs or some functional
ingredients

9. New process technology and new equipments
Stone
milling
Ball
milling
Airflow
supermicro
crushing

10. New process technology and new equipments
Compare different processing equipments
Processing
equipment
Output/hour Granularity Characteristic
Stone
milling
40-50g 200-300 mesh *very low output；
*strong aroma、
good colour；
*big particle.
Ball
milling
1kg 1000-1200 mesh *normal output；
*strong aroma,
bright colour；
*fine particle.
Airflow
Super-
micro
crushing
Several dozen kgs 600-800 mesh *High output；
*strong aroma、
colour is OK；
*fine particle.

11. Application of Matcha
Matcha yogurt
Matcha milk tea
Matcha ice cream
Matcha coffee
Matcha cake & cookies
Matcha candy
Matcha sausage
Matcha noodle
 Others

12. Matcha yogurt
Recommended
dosage: 2%-4%

13. Matcha milk tea
Chun Hua An matcha milk
Ingredients Dosage (in hot milk tea
200ml)
Sugar 15g
Non-dairy creamer 14g
Whole milk powder 2g
Dextrin 3.8g
Instant tea extract powder 0.8g
Matcha 0.4g
Ingredients Dosage (in cold milk
tea 200ml)
Sugar 12g
Non-dairy creamer 8g
Whole milk powder 8g
Dextrin 3.8g
Instant tea extract powder 0.8g
Matcha 0.4g

14. Matcha ice cream
Haagen-dazs matcha ice cream
Recommended dosage: 0.8%-3%

15. Matcha coffee
Ingredients Dosage (in finished product 200ml)
Sugar 12g
Non-dairy creamer 10g
Whole milk powder 9g
Dextrin 4g
Instant coffee powder 0.6g
Instant tea extract powder 0.6g
Matcha 0.4g

16. Matcha pudding
megmilk megmilk

17. Matcha cakes & cookies
Recommended dosage in baking food：1.0%-3.0%
Recommended dosage in biscuits：1.5%-6.0%

18. Other application
Matcha soapMatcha wine（Suntory）

19. New trend in application
Drinking tea— Eating tea
More nutrition
Add matcha

20. Our matcha green tea powder
Matcha green tea
powder (HCP90056)
Matcha green tea
powder (HCP90078)
Matcha green tea
powder (HCP90139)
Matcha green tea
powder (HCP90140)
Jamine Matcha
green tea powder
(HCP90150)
Matcha green tea
powder (HCP90191)
Matcha green tea
powder (HCP90192)
Steaming aroma, slightly seaweed smell, strong fresh taste.
Tea polyphenols content: ≥10%.
Prominent baking flavor, taste mellow.
Tea polyphenols content: ≥8%.
Refreshing aroma, grassy, taste fresh and mellow.
Tea polyphenols content: ≥10%.
Delicate fragrance, grass smell, taste heavy & thick.
Tea polyphenols content: ≥10%.
Refreshing, jasmine flavour, taste fresh.
Tea polyphenols content: ≥15%.
Strong chestnuts aroma, has Longjing tea taste.
Tea polyphenols content: ≥10%.
A little chestnuts aroma and slightly seaweed smell.
Tea polyphenols content: ≥10%.

21. Our matcha black tea powder
Characteristic
 Raw material is the fresh tea leaves grown in High Altitude Area of
Ceylon, Yunnan & Wuyuan.
 Suitable to be used in original milk tea, ice cream, bread, cake &
biscuits, can offer natural taste & aroma to these tea products.
Matcha black
tea powder
(HCP90207)
Pure ceylon black tea flavour, high fresh aroma, taste heavy &
mellow. Tea Polyphenols ≥13%. D90/600 mesh，D50/2000 mesh，
D10/7000 mesh.
Matcha black
tea powder
(HCP90208)
Pure Yunnan black tea flavour, high aroma, taste thick. Tea
Polyphenols ≥11%. D90/500 mesh，D50/1300 mesh，D10/6000
mesh.
Gutan black tea flavour, strong flower & fruit smell, taste mellow.
Tea Polyphenols ≥10%. D90/500 mesh，D50/1300 mesh，
D10/6000 mesh.
Matcha black
tea powder
(HCP90209)
Bitter citrus
immature flower
matcha (HCP90210)
Natural flower smell, taste mellow. Tea Polyphenols ≥10%.
D90/500 mesh，D50/1300 mesh，D10/6000 mesh。

22. Process flow chart of our Matcha
Tea leaf
De-
enzyme
Cooling
down
Drying
Metal
detect
Packaging
Sieving
High
magnetic
selection
Weighing
Material pile
and blending
Inspection
Grinding

23. SHENZHEN SHENBAO TECHNOLOGY CENTER LTD.
SHANGHAI E-HERB FOOD TECHNOLOGY CO.,LTD.Join hands to make
common progress