Mineral water makes matcha more delicious. 🍵

The health line that drinks Pure Matcha

Besides the benefits, the deliciousness is important.

The water used to brew matcha is more important than you think.

Mineral content can change taste, smell and color.

TDS / ppm = Measure the amount of minerals or solutions in water.

So the measured numbers

041 ppm → Water contains 41 mg / L minerals (relatively low)

091 ppm → Water contains minerals 091 mg / L (intermediate)

137 ppm → Water contains 137 mg / L minerals (intermediate)

0-50 ppm Little Mineral Value The water flavor is fresh and clear.

50-150ppm Medium Mineral Value Water Flavor Will Be Round

🍵 if using a matcha brew 🍵

1.Low mineral water about 40-80 ppm

It allows soft, fresh green matcha to taste natural sweet.

2. Water with higher minerals, about 130-150 ppm

Will make the taste darker, the smell slightly lower, the color darker.

💌 A simple trick of the Pure Matcha line. 💌

If we choose water to be suitable

Good matcha grades will be more delicious.

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🍵, the benefits of Pure Matcha 🍵

1. Helps better focus

2. Highly antioxidant rich. Reduce inflammation in the body.

3. Increase metabolism. Help the body use energy better.

4. Helps with natural detox because it is high in chlorophyll.

5. Enhancing immunity from catechins that help resist pathogens.

6. Calm the mood, reduce stress, but also feel alert.

7. Good for heart health. Reduces poor cholesterol levels.

8. Skin looks clearer because antioxidants reduce tarnish.

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