Matcha is a type of powdered green tea that has a long history, particularly in China and Japan. The origins of matcha can be traced back to China during the Tang Dynasty (618–907), where tea leaves were steamed and formed into tea bricks for storage and trade. Matcha tea was prepared by roasting, pulverising leaves, then boiling the tea powder in hot water, and adding salt. This practice made the tea harvest and trade easier, as the powdered tea could be stored and transported more efficiently.
In the 9th Century, Matcha was introduced to Japan by Buddhist monk Eisai. He emphasised the meditative qualities and potential health benefits of matcha, and over time, it became an integral part of Zen Buddhist rituals, used by monks to stay focused during meditation. Since then, Matcha has continued to be an important part of Japanese culture, often associated with traditional tea ceremonies.
