The origins of matcha

The Origins of Matcha: A Centuries-Old Tradition

Matcha is a powdered green tea with ancient origins, dating back over 1,000 years. Although its history begins in China, it was in Japan that it truly took root. It was the Buddhist monk Eisai, in the 12th century, who imported tea plant seeds from China to Japan. This tea, considered a medicinal plant at the time, was first used by Zen monks to promote mental clarity and spiritual awakening during long meditation sessions.

During the Muromachi period (1336-1573), matcha became a popular drink among the nobility and samurai, symbolizing elegance and discipline. It was later refined by tea master Sen no Rikyū, who developed the famous tea ceremony (chanoyu) , an art combining simplicity, harmony and respect. This ceremony remains today a pillar of Japanese culture, valuing each gesture and each moment.

The Art of Matcha Cultivation

What sets matcha apart from other teas is its unique cultivation process. A few weeks before harvest, the tea bushes are covered to protect them from the sun. This process, called “Shade cultivation” increases the production of chlorophyll in the leaves, enhancing their bright green color and their richness in antioxidants, including catechins and L-theanine. Once harvested, the leaves are steamed, dried, and then finely ground between granite stones to produce this silky powder.

A Legacy That Endures

Matcha is not only a beverage rich in health benefits, but also a deep connection to Japanese traditions. Today, it is appreciated around the world for its unique herbal and umami flavor, as well as its natural energizing properties. Consuming matcha is a moment of calm and serenity, while connecting with a centuries-old heritage.