Is finer matcha powder always better

1.What does D60≤18μm mean

The standard requirement for matcha particle size is D60≤18μm, which is commonly translated as particle size≥800 mesh in daily communication. However, these two concepts are not entirely equivalent. D60 is a statistical measure, assuming the particle diameters of ground matcha follow a normal distribution. D60≤18μm means 60% of the matcha particles have diameters ≤18μm, not that all matcha particles are smaller than 18μm. Based on the conversion between sieve mesh and particle diameter, 18μm roughly corresponds to 800 mesh, meaning 60% of the matcha powder can pass through an 800-mesh sieve.

Currently, the diameter of matcha is measured using a laser particle size analyzer, with the unit being micrometers (μm), so it is directly specified that D60 ≤ 18 μm. The conversion between diameter and mesh size is based on empirical formulas, and results may vary depending on the formula used. However, industry professionals, especially the older generation, are accustomed to using mesh size to characterize particle fineness, which is technically inaccurate.

2.Is it better to make matcha finer

After the market for matcha became hot, some people started to make a fuss about the content. For example, the conventional promotion states that our company’s matcha is 1000-1200 mesh, which is finer than the national standard to better represent matcha. Some companies even claim that their matcha particles can reach three to four thousand mesh in order to attract attention. This kind of promotional guidance leads consumers to believe that the finer the matcha, the better. In fact, within a certain range, the finer the matcha, the better, but beyond the range, the finer the matcha, the more troublesome it is.

The human tongue’s tactile sensation has a critical perception threshold of about 18-20 μ m for the sand particle sensation of plant fiber powder. Particles larger than 20 μ m can clearly feel the rough texture of fibers on the tongue surface; ≤18μm， The vast majority of people cannot feel the particle friction, achieving the signature silky smooth entrance experience of matcha.

But in everything, moderation is important, and going too far is not enough. The same principle applies to the grinding of matcha. Pursuing D60<10 μ m (equivalent to 1200 mesh or above), whether it is ball milling or air flow milling, longer crushing or higher rotation speed is required, and equipment heat generation surges. If the cooling is not in place and the temperature exceeds 40-45 ℃, chlorophyll degradation browning, seaweed like cover fragrance volatilization, and theanine decomposition loss will directly damage the core flavor and color of matcha. And D60 ≤ 18 μ m, under the stable operation conditions of modern industrial equipment (low-temperature ball milling, air flow milling), through reasonable processes, stable temperature control can be achieved, maximizing the retention of amino acids, chlorophyll, and characteristic aromas, without sacrificing quality through excessive grinding.

Moreover, the grinding time is prolonged, production efficiency decreases, energy consumption increases, and product costs increase. From the perspective of enterprises, paying such a price solely for reducing particle diameter also needs to be accounted for. Just like a child taking an exam, it’s relatively easy for them to work hard and improve from 60 points to 70 points. But to improve him to above 90 points, not only do we need to hire private tutors, but the whole family must also participate. The increase in this cost is not proportional, it increases exponentially as it progresses.

If it is really ground to three or four thousand mesh, corresponding to D60 ≤ 5 μ m, the grinding equipment must be specially selected first, and a supporting cooling system and environmental temperature control system must be provided to ensure that the ground powder is not oxidized or discolored. As far as we know, there is currently no matcha production enterprise that can undertake this initial investment. Besides, it has been ground out, and few customers can afford the cost of this product.

If it is really ground to three or four thousand mesh, the particles are very easy to float when the bag is opened, and they are also prone to floating and clumping when in contact with water. From a usage perspective, it is very inconvenient. And the finer, the larger the specific surface area, the faster the oxidation rate, and the pink soup color immediately turns yellow and brown upon contact with air.

From both a production and usage perspective, the existence of three or four thousand eyes is like a disaster. I admire those who dare to shout out three or four thousand eyes, and their courage is commendable!

3. Particle size is not the entirety of matcha

Particle size is only one indicator of matcha, and its importance lies far behind the color, aroma, and taste of matcha soup. The quality of matcha is determined by the quality of the raw materials used to grind the tea, so now everyone is vigorously promoting particle size, which is tantamount to sacrificing the essence for the details. If the raw material varieties are really good, the planting management is good, and the tea processing technology is in place, there are many aspects that can be promoted. And these are all long-term investments that require time to convert. Particle size is actually the least technically demanding indicator, which can be easily achieved by extending the grinding time or increasing the grinding speed appropriately.