If you’ve ever sipped a vibrant green tea and wondered about its origins, chances are you’ve encountered matcha.
This powdered tea dissolves effortlessly in water, creating a smooth, frothy drink that has enchanted tea lovers for centuries.
But matcha is more than just a beverage—it’s a cultural experience, deeply rooted in tradition, mindfulness, and ritual.
From Ancient China to Japanese Tea Ceremonies
The story of matcha begins in China’s Song dynasty, when powdered tea was a staple among aristocrats and Buddhist monks.
Monasteries used it to stay alert during long hours of meditation.
During the Kamakura period in Japan (1185–1333), Buddhist monks traveling to China brought tea seeds and cultivation techniques back home.
Eisai, the founder of the Rinzai school of Buddhism, helped spread tea across Japan, giving rise to the famous saying: “Tea and Zen share the same taste.”
This cultural exchange laid the foundation for the Japanese tea ceremony centuries later.
How Matcha Is Made
Matcha isn’t just any green tea—it comes from carefully cultivated tencha leaves.
The process begins by shading the tea plants for several weeks before harvest, which enhances their flavor and color.
After steaming, the leaves are dried flat, and the tough stems and veins are removed.
Finally, the leaves are stone-ground into a powder as fine as 5–10 microns—so delicate that it practically melts in your mouth.
Step-by-Step Production:
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Shade tea bushes for up to 20 days.
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Harvest and steam the leaves.
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Dry the leaves flat.
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Remove stems and veins to create clean tencha.
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Stone-grind the leaves into a fine, bright green powder.
Matcha vs. Other Powdered Teas
Not every powdered green tea is matcha. According to Japan’s Central Tea Industry Association, only tea made from tencha leaves with traditional Japanese methods qualifies.
Other powdered teas, known as fumatucha, can include genmaicha, Chinese powdered teas, or even non-tea powders like hibiscus or butterfly pea.
These powders vary in color—from green to red to blue—but they don’t match the fragrance, smoothness, and umami richness of authentic matcha.
When properly prepared, matcha should be bright green, fragrant, silky, and form a delicate froth when whisked.
Its flavor is rich and savory, with minimal bitterness, making it instantly recognizable.
Types of Matcha
Ceremonial Matcha comes from spring or early summer harvests. It has a floral aroma, vibrant green color, and a strong umami taste, making it ideal for drinking on its own during traditional tea ceremonies.
Culinary Matcha, harvested in summer or autumn, is slightly more bitter and less vivid in color.
It’s designed for cooking, baking, and creating matcha-flavored drinks rather than ceremonial sipping.
Preparing Ceremonial Matcha
Usucha (Thin Tea)
This is the most common style, often served during tea ceremonies. It has a medium consistency and a lovely froth.
To prepare: use 2 g of matcha per 80 ml of water at 70–80 °C, and whisk in a gentle W or Z motion with a bamboo whisk.
Koicha (Thick Tea)
Koicha is a rare, thicker tea served during formal ceremonies, meant to be shared from a single bowl.
Use 4 g of matcha per 50–60 ml of water at 90 °C, whisking in smooth circular motions until completely blended. Its syrupy texture is an experience in itself.
Fascinating Matcha Facts
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Each matcha cultivar offers unique aromas, flavors, and shades of green.
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Ceremonial and culinary matcha serve different purposes, ensuring optimal taste for drinking or cooking.
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Properly whisked matcha produces a creamy, frothy texture and a rich umami profile that tea enthusiasts cherish.
Whether you’re enjoying it in a mindful tea ceremony or mixing it into a latte, matcha offers a taste of history, culture, and pure indulgence in every cup.