Where did matcha begin?

Tea drinking started in China. During the Song dynasty, tea leaves were ground into a fine powder and whisked in hot water. That method later travelled to Japan, where it grew into what we now call matcha.

How matcha came to Japan

The Japanese monk Eisai is traditionally credited with bringing tea seeds and the powdered tea habit from China around 1191. He later wrote a text praising tea for health, and Zen monks used it to stay alert during long meditation.

Over the following centuries tea moved from temples into wider Japanese culture. By the 16th century, tea masters such as Sen no Rikyu shaped the Japanese tea ceremony (chanoyu), which focuses on calm, simplicity and respect for the guest.

What makes matcha different?

Matcha is made from tea plants that are shaded for a few weeks before harvest. Shading is what gives the leaves their deep green colour and a softer, sweeter flavour. The leaves are then steamed, dried, and stone-ground into a fine powder.

Because you whisk the whole powdered leaf into water or milk, matcha tastes richer and more vegetal than regular steeped green tea.

Matcha today

Matcha is no longer only a ceremonial drink. Cafes around the world now serve it as a latte, iced matcha, or an ingredient in desserts. Quality still matters: bright colour, a smooth taste and little bitterness are good signs.

Try premium matcha in Potts Point

At Olivia By Fave in Potts Point, Sydney, premium matcha is part of the menu alongside specialty coffee, pancakes and brunch. Drop in at Shop 4/5-15 Orwell St and see the full list on our menu page.

The post The History of Matcha: From Zen Monks to Your Cup appeared first on Olivia By Fave.