抹茶粉 Matcha Powder

	1. 典禮級（Ceremonial Grade）	2. 高級飲用級（Premium Grade / Usucha 薄茶）	3. 食用級（Culinary Grade）	工業級（Ingredient / Bulk Grade）
品質 (Quality)	選用最幼嫩的茶葉，經過石臼慢磨，粉質極為細膩，色澤翠綠明亮。 Selected from the youngest tea leaves, stone-ground into ultra-fine powder, with a bright and vivid green color.	嫩葉與部分成熟葉混合研磨，粉質細緻，顏色翠綠但略暗。 Made from tender leaves blended with slightly mature leaves, finely ground, with a green but slightly darker color.	由較成熟的茶葉研磨而成，顏色偏深綠或帶黃。 Made from more mature tea leaves, darker green or slightly yellowish in color.	使用成熟度更高的茶葉，色澤較暗，苦澀感重。 Made from older tea leaves, darker in color with strong bitterness.
特色 (Characteristics)	苦澀感極低，口感圓潤，鮮豔翠綠，味道鮮美滑順，帶有天然的甘甜與高雅的鮮味（umami）。 Very low bitterness, smooth and mellow taste, vibrant green color, with natural sweetness and elegant umami flavor.	色澤翠綠，鮮味與微苦平衡，香氣清爽，回甘明顯。 Balanced taste with refreshing aroma, vivid green color, slight bitterness, and lingering sweetness.	茶味濃厚，澀感較強，顏色偏黃綠或橄欖綠，耐高溫不易喪失香氣。 Strong tea flavor, more astringent, yellow-green to olive-green color, heat-resistant with stable aroma.	成本低，主要追求抹茶的色澤與香氣。 Low cost, primarily valued for its color and aroma.
用途 (Uses)	主要用於日本茶道儀式中的濃茶（Koicha），是最高等級的品茶用抹茶。 Primarily used in Japanese tea ceremonies for Koicha (thick tea); the highest grade for direct drinking.	適合日常飲用（薄茶 Usucha），也可製作抹茶拿鐵、奶酪、冰淇淋等不加熱甜點。 Suitable for daily drinking (Usucha), as well as matcha lattes, puddings, and unheated desserts like ice cream.	適合烘焙（蛋糕、餅乾、馬卡龍）、冰淇淋、調味醬、飲品。 Best for baking (cakes, cookies, macarons), ice cream, sauces, and beverages.	適合大量食品加工（速溶抹茶粉、餅乾餡料、飲料預拌粉）。 Used in large-scale food processing (instant matcha powder, cookie fillings, beverage premixes).
補充 (Notes)	產量有限，價格較高，適合對風味有高要求的消費者。 Limited production, higher price, suitable for tea connoisseurs seeking premium quality.	咖啡館、甜品店常用，風味佳且性價比高。 Widely used in cafés and dessert shops, offering a balance of flavor and value.	茶味濃烈，可搭配糖與奶製品，突顯抹茶風味。 Pairs well with sugar and dairy products to enhance matcha flavor.	多用於 OEM 與工廠生產，不建議直接飲用。 Commonly used in OEM/industrial production, not recommended for direct drinking.

補充專業知識 Additional Insights

✅ 顏色判斷 (Color)：
等級越高，色澤越鮮綠；遮蔭時間越長，氨基酸含量越高。
Higher grade = brighter green; longer shading = higher amino acid content.

✅ 口感差異 (Taste)：
高級抹茶甘甜、鮮味突出；低等級茶味厚重、苦澀感明顯。
High grade = sweet and umami-rich; lower grade = stronger, more bitter taste.

✅ 價格因素 (Price Factors)：
受產地（日本宇治、靜岡、鹿兒島）、採摘方式（手採 vs 機採）、研磨方式（石臼磨 vs 機磨）影響。
Determined by origin (Uji, Shizuoka, Kagoshima), picking method (hand vs. machine), and grinding method (stone-milled vs. machine-milled).

✅ 保存方式 (Storage)：
需避光、防潮、低溫保存，避免因氧化造成變色或風味流失。
Store in a cool, dry, and dark place to prevent oxidation and flavor loss.

✅ 判斷指標 (Quality Indicators)：

氣味 Aroma：高級抹茶有新鮮青草味、奶油香與海苔香。
質地 Texture：頂級抹茶粉質極細膩，如滑石粉般絲滑。

High-grade matcha has a fresh grassy aroma, creamy and seaweed notes.
Ultra-fine and silky texture, similar to talcum powder.