Product introduction
matcha is rich in antioxidants called polyphenols, which can help you maintain health.
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Raw material：Yabukita
Process：
Ball milling (constant temperature and humidity), 500-2000 mesh; Theanine ≥1.0%.
Flavor：
Green and delicate color, rich nori aroma, fresh and mellow taste.
Certificate Of Analysis
MATCHA COA
| Product Name | Matcha Powder | Botanical Latin Name | Camellia Sinensis L |
| Part Used | Leaf | Lot Number | M20201106 |
| Production Date | Nov. 06 2020 | Expiry Date | Nov. 05 2022 |
|
Item |
Specification |
Test Method |
| Physical & Chemical Control | ||
|
Appearance |
Green fine Powder |
Visual |
|
Odor & Taste |
Characteristic |
Organoleptic |
|
Particle size |
300-2000 mesh |
AOAC973.03 |
|
Identification |
Complied to Standard |
Scientific Method |
|
Moisture/Loss on drying |
4.19% |
GB 5009.3-2016 |
|
Ash/Residue on Ignition |
6% |
GB 5009.3-2016 |
|
Bulk Density |
0.3-0.5g/ml |
CP2015 |
|
Tap Density |
0.5-0.8g/ml |
CP2015 |
|
Pesticide Residues |
EP Standard |
Reg.(EC) No. 396/2005 |
|
PAH |
EP Standard |
Reg.(EC) No. 1933/2015 |
| Heavy Metals | ||
|
Lead(Pb) |
≤1.5mg/kg |
GB5009.12-2017(AAS) |
|
Arsenic (As) |
≤1.0mg/kg |
GB5009.11-2014(AFS) |
|
Mercury(Hg) |
≤0.1mg/kg |
GB5009.17-2014(AFS) |
|
Cadmium(Cd) |
≤0.5mg/kg |
GB5009.15-2014(AAS) |
| Microbiology Control | ||
|
Aerobic Plate Count |
≤10,000cfu/g |
ISO 4833-1-2013 |
|
Moulds and Yeasts |
≤100cfu/g |
GB4789.15-2016 |
|
Coliforms |
<10 cfu/g |
GB4789.3-2016 |
|
E.coli |
<10 cfu/g |
ISO 16649-2-2001 |
|
Salmonella |
Not detected/25g |
GB4789.4-2016 |
|
Staphylococcus aureus |
Not detected/25g |
GB4789.10-2016 |
|
Aflatoxins |
≤2μg/kg |
HPLC |
| General Status | ||
|
GMO Status |
Non-GMO |
|
|
Allergen Status |
Allergen Free |
|
|
Irradiation Status |
Non- Irradiation |
|
| Packaging&Storage | Packed in paper-drums and two plastic-bags inside, 25KGs/drum. Keep in cool & dry place. Stay away from strong light and heat. | |
| Shelf Life | Two years if sealed and stored away from strong sun light and heat. | |
Detail Image
