Appearance: Fine emerald green powder. The brighter the color, the better the quality. Taste: Sweet and slightly bitter, with the aroma of seaweed or grass. Because it is rich in theanine, the bitterness is lower than that of ordinary green tea. Nutrition: Rich in tea polyphenols (antioxidant), caffeine (refreshing), vitamin C and dietary fiber (because the whole leaf is drunk). Drinking method Traditional tea ceremony: Use a tea whisk (bamboo brush) to stir matcha powder and hot water (about 70~80℃) until foaming, which is called "point tea". Modern drinking: Thin tea (Usucha): The ratio is about 1 gram of powder: 60 ml of water, with a light taste. Strong tea (Koicha): The ratio is higher, the texture is thicker, and it is often used in tea ceremony. Creative applications: Latte, ice cream, desserts (such as daifuku, cakes), cocktails, etc.