With this EVERGREEN Matcha, it is possible to prevent color fading of it due to acidic pH and or heat during manufacturing time.
It is recommended to use an antioxidant as it is a confectionery product with a relatively high water content.
Since matcha has insoluble physical characteristics, we asked the customer to additionally use matcha paste (or matcha powder) basing on “EVERGREEN Green Tea Extract”.
In this case, since  “Green Tea Extract” and “Matcha Paste ( or Matcha Powder)”are simultaneously used for this product, the labeling display of the ingredients of the product need to be notated ”green tea“ and “matcha“ .

From the beginning, I thought that “EVERGREEN Matcha” was the best for designing products without using coloring agents, and started trial production.
Thanks to it, It was possible to prevent discoloration due to acidic pH and discoloration due to heat during manufacturing time.