Collection: Matcha Ceremony

Matcha is a finely ground powder made from specially grown and processed green tea leaves that originated in China. The characteristic green color of modern matcha later developed in Japan, where most matcha is produced today. The raw material for matcha, Chinese compressed tea, was introduced to Japan at the latest in the 12th century. In 1391, China banned the production of compressed tea and matcha fell into disuse in China, but has continued to grow in Japan since then.

In the 15th century, shade-growing was invented in Japan, and matcha changed from its previous brown color to a bright green tea. Tea trees used for matcha are shade-grown for three to four weeks before harvesting; the stems and veins are removed during processing. During the shade-growing period, the tea tree's production of theanine and caffeine increases. Matcha powder is consumed differently than tea leaves or tea bags because it is suspended in a liquid, usually water or milk.

The traditional Japanese tea ceremony, often called "Cha no Yu," centers on the preparation, serving, and drinking of matcha as a hot tea, and embodies a meditative spirit. In modern times, matcha is also used to flavor and color foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and various Japanese wagashi confectionery.

In Japan, labeling standards based on the Food Labeling Law (enacted in 2015) define which teas can be labeled and sold as matcha. Under the law, matcha is defined as a powdered tea made by grinding tea leaves into a fine powder using a tea grinding stone, called tencha. Tencha refers to tea leaves that are grown, steamed, and dried in the shade without being rolled.

In tencha, the hard parts of the tea leaves, such as the stems and veins, are removed. As a result, tencha has a rich aroma and a mild flavor, characterized by little bitterness.

Although premium matcha is ground using special grinding stones, matcha made using ordinary grinders can still be labeled matcha.

Unlike sencha, a popular green tea in Japan, which requires the tea leaves to be rolled during production, matcha does not.

For sencha, rolling the tea leaves breaks down the cells, making its components more soluble in hot water. However, matcha does not require kneading, as the powder dissolves directly in hot water. Due to this difference in the production process, sencha and other simple powdered green teas cannot be labeled or sold as matcha in Japan. They are called powdered tea (粉粉茶) and sold in Japan as powdered green tea (粉粉緑茶)or instant tea (インスタント茶).

When comparing the amount of tencha and matcha in circulation, it is estimated that two-thirds of the matcha in circulation worldwide does not meet the original definition of matcha.