3 Reasons Why 1,000-Mesh Matters for Your Matcha Latte
The BYG Difference: Tradition Meets Modern
Many brands claim to be "premium," or so called “ceremonial” but few provide the technical proof. BYG Matcha is sourced from the historic high-altitude tea gardens of Jingshan, where we use low-temperature stone milling to reach the 1,000-mesh standard without burning the delicate leaves.
The result? A vibrant jade-green powder that flows like silk and tastes like a dream.
Why choose 1,000-mesh finest quality matcha powder?
1. Instant Solubility (No More Clumps!)
Because our particles are so incredibly small, they don’t just "sit" in the water; they suspend perfectly. This creates a 99% solubility rate. Whether you are using a traditional bamboo whisk or a modern electric frother, 1,000-mesh powder dissolves instantly, leaving you with a velvety, crema-like foam every single time.
2. Superior Flavor Release (Zero Bitterness)
Bitterness in matcha often comes from larger leaf particles that haven’t been ground fine enough, leading to "over-extraction" in some spots and grittiness in others. BYG’s ultra-fine grind releases the natural L-theanine and Umami notes trapped within the leaf fibers, resulting in a naturally sweet, seaweed-aroma profile that requires zero added sugar.
3. Maximum Antioxidant Absorption
When you drink matcha, you are consuming the entire leaf. By grinding the leaf into a 1,000-mesh powder, we increase the surface area significantly. This allows your body to more easily absorb the potent EGCG antioxidants and nutrients that give you that famous "calm energy" boost.
Pro Tip: Want to test your matcha at home? Take a pinch and "draw" a line on a white piece of paper. If the line is long, smooth, and unbroken like a crayon, it's high-mesh quality. If it’s scratchy or short, it’s a lower grade.