Golden time yuzhi matcha
Golden time yuzhi matcha

Select Japanese yuzhi matcha, and 'Taiwan maru zuo' use the same matcha, where is the same taste.

Uji matcha is a brand matcha produced by uji matcha corporation and its subsidiaries in Japan

The origin of Japanese tea can be traced back to the 16th century, but the introduction of tea was accomplished by ambassadors in the tang dynasty. In ancient Japan, there was no native tea tree and no habit of drinking tea. Tea has taken root in Japan since the Japanese ambassadors of nara's time brought it back to Japan.

Unlike the Chinese method of fermenting tea leaves, Japanese tea leaves are naturally dried after being steamed, and the powdered tea is called matcha (ground tea). By the muromachi era, tea farmers in gini held tea tasting parties to rate tea leaves, which developed into recreational activities for many people to taste tea leaves and developed the original tea ceremony etiquette. For centuries, matcha in Kyoto has been synonymous with the highest level of matcha in Japan.

Lactose in milk can promote the absorption of calcium in the intestinal wall of the human body, with the absorption rate up to 98%, thereby regulating the metabolism of calcium in the body, maintaining the concentration of serum calcium, and enhancing the calcification of bones. Good absorption is especially critical for calcium supplementation. So there is a scientific reason for the claim that milk supplements calcium.