Matcha, the vibrant green tea powder cherished in Japan, has a story that spans centuries of craftsmanship, culture, and ceremony.
The Beginning: A Cultural Heritage from China to Japan
Matcha’s origins trace back to the Tang and Song dynasties of China, where tea leaves were steamed, dried, and ground into fine powder for brewing. In the late 12th century, Zen Buddhist monk Eisai brought this method to Japan after studying in China. He introduced powdered green tea to support meditation; its calming and energizing qualities helped monks maintain focus during long sessions of zazen (also known as seated meditation)
The Birth of the Japanese Tea Ceremony
Over time, the practice of preparing and drinking matcha evolved into chanoyu (茶の湯), the Japanese tea ceremony. In the 15th and 16th centuries, tea masters like Murata Jukō and Sen no Rikyū refined it into a profound art form that celebrated simplicity, harmony, and mindfulness.
Matcha became not just a drink, but a way of life, an embodiment of Japanese history and spirituality.
The Heart of Matcha in Uji, Kyoto
Nestled between gentle rivers and misty hills, Uji, Kyoto, remains the birthplace and heart of ceremonial matcha. Its unique climate, mineral-rich soil, and centuries of cultivation techniques produce matcha with exceptional color, aroma, and umami.
At The Matcha Sommelier, we honor this legacy by sourcing ceremonial-grade matcha from Uji, Kyoto, crafted by master tea producers such as Marukyu Koyamaen, Ippodo, and Ito Kyuemon, who continue to uphold these traditions.
All images from Pinterest