Origin of Matcha

The origin of Matcha

A centuries-old tea tradition from Japan and China

Matcha has its roots in the Chinese Song Dynasty (960–1279) , where tea leaves were first ground into a fine powder and whipped with hot water, a method of preparation that is considered the forerunner of today's Matcha.

In the 12th century, the Japanese Zen monk Eisai the tea seeds and the knowledge of powdered tea preparation from a trip to China with me to Japan. There, Matcha became a central component of Japanese tea ceremony (Chanoyu) not only as a drink, but as a spiritual practice that combines mindfulness, aesthetics and silence.

Matcha was especially valued in Zen monasteries, because of its invigorating effect and the clear concentration it supports during meditation. Over time, matcha also became popular in the imperial courts and among the samurai.

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Matcha today

Nowadays, real Matcha comes almost exclusively from Japan mainly from the regions of Uji (Kyoto) and Kagoshima , where high-quality, shaded Tencha tea is ground into the finest powder.

Only from real, shaded Tencha can real Ceremonial Grade Matcha is produced, everything else is not real Matcha, but simply green tea powder.