In 1168, a Buddhist priest named Myōan Eisai became disillusioned with the state of Buddhism in Japan and traveled to China in search of Mt. Tiantai, the birthplace of his sect.
It would be the first of two journeys for
Eisai
. When he returned to Japan in 1191, he brought not only Zen teachings, but also tea seeds—laying the foundation for what would become matcha.
The Origins of Matcha
Today, matcha—often translated as “froth of liquid jade”—is central to the
Japanese tea ceremony
.
During China’s Tang Dynasty, tea was prepared by roasting and grinding leaves, then boiling the powder with salt.
In the Song Dynasty, a new preparation method emerged—using steamed and dried tea leaves that were ground into powder and whisked with hot water.
This method is still used in modern matcha preparation today.
You can also find matcha used in beverages such as
matcha-based tea drinks
.
How Matcha Is Made
Matcha green tea
is made from shade-grown leaves.
Several weeks before harvest, tea plants are covered to block sunlight. This slows growth, deepens the green color, and increases amino acid production—giving matcha its signature sweetness.
Only the finest young leaves are handpicked, then dried flat to create tencha, which is stone-ground into the vibrant green powder known as matcha.
The most famous matcha-producing regions in Japan include Uji, Nishio, Shizuoka, and Kyūshū.
Quality Factors
The quality of matcha depends on where the leaves are harvested on the plant.
- Top leaves — softer, more flavorful, higher quality
- Lower leaves — tougher, more bitter, lower grade
This is because the newest leaves receive the most nutrients from the plant.
Preparing Matcha
Before preparation, matcha is often sifted to remove clumps.
In formal settings, it is stored in a tea caddy called a
chaki
.
It is then whisked in a tea bowl using a bamboo whisk known as a chasen until smooth and frothy.
There are two main styles:
- Usucha (thin tea) — ~1.75g matcha + 75ml water
- Koicha (thick tea) — ~3.75g matcha + ~180ml water
Matcha Beyond the Bowl
Matcha is used in a wide variety of foods and drinks.
In Japan, it appears in traditional sweets like castella, manjū, and monaka.
It’s also used in kakigori (shaved ice), milk-based drinks, and desserts.
In the West, matcha is popular in:
- Cakes and pastries
- Ice cream and chocolate
- Lattes, smoothies, and milkshakes
It’s even used in specialty products like liqueurs and wellness drinks.
Final Thoughts
From its origins in ancient China to its refinement in Japan and its modern global popularity, matcha has a long and fascinating history.
Whether enjoyed traditionally or in creative modern forms, matcha continues to be one of the most distinctive teas in the world.
Check back for more insights into the Japanese tea ceremony!
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