The book "Shen Nong's Herbal Classic" points out that "Shen Nong tasted a hundred herbs and encountered seventy-two poisons every day, so he eliminated them with tea." Around 2700 BC, Shennong chewed tea and swallowed it into his stomach, taking the first step for human beings to eat tea, and was known as the "originator of matcha".
With the development of tea planting, shading technology and breeding technology, it provides better raw materials for matcha; The progress of steaming equipment has greatly improved the quality of matcha, and the development of superfine grinding technology has greatly improved the production speed and reduced the cost, making matcha, an ancient luxury, go to the general public.
Extended data:
1, Matcha contains rich nutrients and trace elements necessary for human body, and its main components are tea polyphenols, caffeine, free amino acids, chlorophyll, protein, aromatic substances, cellulose, vitamin C, A, B 1, B2, B3, B5, B6, E, K, H and trace elements.
2. Although ordinary tea leaves contain extremely high nutrients, only 35% of them are really soluble in water, and a large number of effective components that are insoluble in water are thrown away as tea dregs. Experiments show that drinking tea can absorb more nutrients than drinking tea. A bowl of matcha contains more than 30 cups of ordinary green tea, so almost all Japanese tea ceremony teachers live a long life.
References:
Baidu encyclopedia-matcha