Flowability properties of Matcha varying with particle size and milling method

Abstract

Matcha, powdered green tea, is difficult to handle in the factory or manufacturing facilities due to its small particle size and low density. In the present study, the powder flowability properties of various matcha samples were investigated using a dynamic powder flow tester with high detection sensitivity to facilitate machine handling during matcha manufacturing. The sample powders were prepared from tea leaves picked during different seasons (i.e. the first, second, third, and fourth crops) using a stone mill or ball mill. Matcha ground with the electrostatically charged stone mill showed poor flowability, whereas that ground with the ball mill showed fairly good flowability. The fine and coarse powders classified after ball-milling had different characteristics. Furthermore, it was found that the electrostatic discharge of matcha can improve flowability, depending on humidity.