Origin of Matcha

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 whisked with hot water, a method of preparation considered the precursor of today's matcha.

In the 12th century, the Japanese Zen monk Eisai brought tea seeds and the knowledge of how to prepare powdered tea back to Japan from a trip to China. There, matcha developed into a central component of the Japanese tea ceremony (chanoyu) , not only as a beverage but also as a spiritual practice that unites mindfulness, aesthetics, and stillness.

Matcha was particularly valued in Zen monasteries for its invigorating effect and the clear concentration it supported during meditation. Over time, matcha also became popular at imperial courts and among the samurai.

Matcha today

Nowadays, genuine matcha comes almost exclusively from Japan, especially from the regions of Uji (Kyoto) and Kagoshima , where high-quality, shaded tencha tea is ground into the finest powder.

Only true, shaded Tencha can produce genuine Ceremonial Grade Matcha ; anything else is not Matcha, but simply green tea powder.