Matcha Tea (抹茶 Mǒchá)

Matcha Tea (抹茶 Mǒchá) ///

The Origins of Matcha (抹茶 Mǒchá)
Matcha traces its beginnings to Tang Dynasty China (7th–10th century), where tea leaves were steamed, compressed into cakes, and later ground into powder for brewing. However, it was in Japan during the late 12th century that the powdered-tea practice took on its refined form.

The monk Eisai (荣西) introduced tea seeds and the method of powdered tea preparation from China to Japan after his studies at Chinese Zen monasteries. This practice intertwined with Zen Buddhism, where powdered tea became part of meditation rituals, laying the foundation for the Japanese tea ceremony (茶道 Sadō / Chadō).

By the Muromachi period (14th–16th century), matcha had grown beyond monasteries into the cultural elite, shaping Japanese aesthetics, architecture, and philosophy through chanoyu (the Way of Tea). The tea ceremony, cultivated by masters such as Sen no Rikyū, emphasized simplicity, harmony, and respect — values still embedded in matcha culture today.

Matcha’s Unique Cultivation
Unlike other teas, matcha is produced from shade-grown tea plants (覆い下栽培 Oi-shita saibai), primarily tencha (碾茶) made from the Camellia sinensis var. sinensis tea plant. The shading increases chlorophyll and amino acids (especially L-theanine), giving matcha its vivid green color and umami-rich flavor.

Matcha is one of the most iconic teas from Japan, deeply tied to Zen Buddhism and the traditional tea ceremony (茶道 Sadō/Chadō). Unlike most teas, Matcha is not steeped but consumed as a finely milled powder, meaning you ingest the entire leaf — rich in nutrients, chlorophyll, and umami. Its vibrant green color and creamy, frothy texture have made it both a traditional treasure and a modern global phenomenon.

The Process of Matcha:

• Shading (覆下 Fukakōi / 覆い下 Oi-shita)
– About 3–4 weeks before harvest, tea bushes (typically the tencha cultivar) are shaded with bamboo mats or synthetic screens.
– This slows photosynthesis, increasing chlorophyll, amino acids (like L-theanine), and producing a rich umami flavor.
• Harvesting (摘み取り Tsumitori)
– Only the youngest, most tender spring leaves are plucked by hand or carefully machine-harvested.
• Steaming (蒸し Mushi)
– Immediately after harvest, the leaves are steamed for 15–20 seconds to halt oxidation (similar to green tea processing).
– This preserves the bright green color and fresh vegetal aroma.
• Cooling & Drying (冷却 Reikyaku / 乾燥 Kansō)
– The leaves are cooled and dried without rolling, unlike sencha or gyokuro.
– This creates a delicate leaf material called Tencha (碾茶 Tiǎnchá).
• Sorting & De-stemming (選別 Senbetsu)
– Stems and veins are carefully removed, leaving only soft leaf tissue.
• Stone Grinding (石臼挽き Ishi-usu biki)
– Tencha leaves are slowly ground into a fine powder using granite stone mills.
– Just 30 grams of Matcha can take up to an hour to grind, preserving aroma and preventing heat damage.

Matcha’s Unique Qualities

• Appearance: Brilliant jade-green powder.
• Flavor: Umami-rich, creamy, with vegetal sweetness and a smooth finish.
• Preparation: Whisked with hot water (traditionally in a chawan bowl using a bamboo whisk, chasen).
• Health: High in antioxidants (especially catechins), L-theanine (calming), and caffeine (sustained energy).

In essence, Matcha is less about drinking tea and more about experiencing the leaf itself, transformed into a vibrant, meditative, and nourishing ritual.