🍵 Ever had this experience?

Browsing “Matcha” online, you see endless options with massive price gaps—but what is the real difference?

Many find out too late: the color is dull, flavor is flat, and it clumps easily, making it hard to use!

✨ YUI JEN presents “9 Matcha FAQs” covering sourcing, storage, and application to help you select with confidence!

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📌 Buying: How to choose ?

Q1: Matcha vs. Green Tea Powder?
Matcha is shade-grown for vibrant color and rich Umami; Green tea powder is sun-grown, resulting in yellowish tones and bitterness.

Q2: Best for Baking?
Use “Culinary Grade” or “Baking Grade” Matcha; they are heat-stable, ensuring vibrant green results after oven processing.

Q3: How to Select?
①Define application → ②Set budget → ③Evaluate color/aroma → ④Run a trial → ⑤Partner with a reliable supplier.

🧊Basics: Matcha tips!

Q1: Storage Tips?
Keep unopened packages in a cool, dry place; seal and refrigerate once opened to maintain consistency.

Q2: Why it Turns Yellow?
Primarily due to chlorophyll oxidation. Always store in airtight containers under refrigeration to minimize light and air exposure.

Q3: Avoid Clumping?
Prevent humidity and static issues by sifting before use. Create a slurry with a small amount of liquid before final mixing.

🍰Usage: Matcha brewing FAQs!

Q1: Perfect Ratio?
A 1:1 ratio (1g Matcha to 1g water) creates a smooth base, perfect for milk, soy milk, or sweeteners.

Q2: Understanding Sediment?
Authentic Matcha is stone-ground leaf; it is a suspension, not a solution. Stir well before serving.

Q3: Metabolism Boost?
Rich in Caffeine and Catechins, Matcha serves as a premium menu upgrade, and our products feature No artificial colors.

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Add.｜No. 99, Dawan E. Rd., Yongkang Dist., Tainan City 710 , Taiwan (R.o.c.)

Tel.｜+886-6 2738336

Email｜sales@yuijen.com

LINE｜@327tylyi

WhatsApp｜+886-963 910652

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