2. You can't eat with eggs. In addition to alkaloids, there are also acidic substances in tea. These compounds combine with iron in eggs, which has stimulating effect on the stomach and is not conducive to digestion and absorption.
1. Matcha (called the last tea in China in ancient times) originated in the Sui and Tang Dynasties in China. After the young leaves of spring tea are steamed, they are made into cake tea (group tea) for preservation. Put it on the fire before eating, then dry it and grind it into powder with a natural stone mill. Since ancient times, literati have left a lot of poems praising matcha. "Yun Lan attracts the wind and blows constantly, and the white flowers float on the surface" is a praise word of Lu Tong, a poet in the Tang Dynasty.
2. The picked fresh tea leaves are dried on the same day, and the steam deactivation method is adopted. The results showed that the oxides such as cis -3- hexenol, cis -3- hexenyl acetate and linalool increased greatly during the steaming process of tea, and a large number of ionone compounds such as α-ionone and β-ionone were produced. The precursors of these aroma components are carotenoids, which constitute the unique aroma and taste of matcha. Therefore, the tea covered with cultivated green tea and steam-immobilized tea not only has special fragrance, green color and more delicious taste.
3.？ Matcha is rich in nutrients and essential trace elements for human body. Its main components are tea polyphenols, caffeine, free amino acids, chlorophyll, protein, aromatic substances, cellulose, vitamins C, A, B 1, B2, B3, B5, B6, E, K, H and other trace elements.
References:
Baidu Encyclopedia "Matcha" Web page link