This article was published in FITštýl magazine, Issue 5/2026 | Volume XIV
The History of Matcha Tea
Although we associate matcha with Japan today, its roots extend back to ancient China during the Tang Dynasty, which ruled from the 7th to the 10th century. At that time, tea was pressed into cakes to make the harvest easier to transport. These tea bricks were then ground into a fine powder and whisked in water. During the subsequent Song Dynasty, which ruled until the 13th century, this method of tea preparation became immensely popular, particularly among the educated elite, and evolved into an integral part of cultural rituals. Tea was both an art form and a social occasion; competitions were hosted to evaluate the colour, froth, and taste of the tea.
Later, however, China transitioned to steeping whole tea leaves, and the powdered form gradually faded away. It was precisely at this point that its story began to unfold in Japan.
Matcha and Japan: The Way of Zen Tea
This method of preparing ground tea leaves was brought to Japan in the 12th century by the monk Eisai, who had been studying Buddhism in China. He recommended tea to maintain alertness during meditation and to promote good health. In Zen monasteries, matcha became a daily staple – helping monks remain focused, alert, and calm during long hours of meditation.
In Japan, tea did not merely develop as a beverage; it progressively became part of a philosophy of life. Within Zen monasteries, it helped establish a daily rhythm, enhanced concentration, and deepened the perception of the present moment.
The figure with the greatest influence on shaping Japanese tea culture was Sen no Rikyū, who transformed tea drinking into a profoundly spiritual and aesthetic experience. He introduced the four fundamental principles of Chadō (茶道) – literally "the way of tea" – a Japanese tea ceremony that is not merely about the ritual preparation and serving of matcha, but a philosophical and aesthetic discipline combining movement, silence, simplicity, and focus:
Harmony – "Wa" (和):
Accord between people, nature, and the environment. Everything is in balance.
Respect – "Kei" (敬):
Reverence for others, for the utensils, and for the moment itself.
Purity – "Sei" (清):
Not only physical cleanliness, but also internal purity – a mind free from distracting thoughts.
Tranquility – "Jaku" (寂):
A quiet inner peace that arrives with practice and the acceptance of things as they are.
The tea ceremony is considered a path to self-cultivation and the mindful experiencing of the present moment.
Shading the Tea Bushes
In the 16th century, growers began shading the tea bushes before harvesting, which endowed matcha with even more extraordinary qualities.It is believed that the earliest shades were originally used to protect young tea buds and leaves from frost. Their effect on the flavor was initially a mere unintended side effect.
Restricting sunlight causes a higher production of amino acids, particularly L-theanine, while simultaneously reducing the catechol content. The result is a deep green leaf and a tea with a silky texture, natural sweetness, and an unmistakable depth of umami.
The tea bushes used for matcha are shaded either via the Kanreisha (寒冷紗) method – shading the bushes with synthetic fabric attached to a frame built over the field – or through the traditional Honzu (本簾) method, where reeds are laid across the framework and covered with rice straw or straw mats.
The structures over the bushes regulate temperature, allow better air circulation and humidity control, permit freer plant growth, and enable a longer period of shading. The tea plants are shaded gradually and remain enveloped in darkness for up to four weeks, after which the buds and leaves are ready for harvest.
Usucha and Koicha: Two Faces of Matcha
In traditional preparation, there are two primary styles that offer distinct experiences:
Usucha (薄茶):
"Thin matcha" is the style most familiar in the West. It uses a smaller amount of powder and more water. The tea is whisked in the bowl to a fine froth. Its taste is gentle, fresh, balanced, and accessible even for beginners.
Koicha (濃茶):
"Thick matcha" is strong, intense, and frothless. It is prepared with a larger quantity of powder and less water. Whisking yields no foam, resulting instead in a thick, almost creamy liquid. The flavor is intense and full of umami without bitterness, requiring tea of exceptional quality.
Koicha is crafted from the finest tea leaves and consumed slowly, almost contemplatively, often as part of a formal tea ceremony.
The Urasenke School and the Significance of the Ritual
One of the most prominent schools of tea ceremony is Urasenke. To this day, it preserves and develops the tradition of the Chanoyu tea ritual. It is not merely about preparation technique; it is a mindset. Every movement and detail carries meaning – from the selection of the bowl to the way water is poured – everything is intentional and deliberate. At the core of the ceremony lies the concept of ichigo ichie (一期一会) – a unique moment that will never recur.
The ritual teaches us to slow down, focus, and be fully present – qualities that are often lacking in modern life.
What Makes Matcha So Exceptional?
Matcha’s uniqueness begins on the tea plantation. It is produced from the leaves of the Camellia sinensis plant. The most renowned growing regions are Uji, Nishio, Yame, Shizuoka, and Kagoshima.To make the tea leaves suitable for matcha, the bushes must be shaded by structures erected over the fields four weeks prior to harvest. This takes place in spring, at the start of the tea bush's growing season, when the leaves contain the highest concentration of health-promoting compounds.
During shading, the plant produces higher levels of chlorophyll and other compounds to compensate for the lack of light and increase photosynthetic efficiency. This gives freshly ground matcha its vibrant green hue. Concurrently, it contains fewer catechins (responsible for astringency in tea) and develops a pleasantly smooth, grassy flavour.
Shaded tea boasts the highest amino acid content of any tea, including L-theanine, which gives matcha its deeply calming effect.
Processing must occur in specialized matcha factories, which differ from those used for standard Japanese green teas:
- Steaming: Immediately after harvesting, the leaves are steamed to prevent oxidation and preserve their bright green colour and fresh taste.
- Drying: Drying takes place in a kiln called a Tencha-ro, which ensures gentle processing and maximum retention of beneficial nutrients.
- Refining: Stems and veins are removed to improve the texture and flavor of the ground matcha. The refined material is called tencha.
- Milling: Authentic matcha is ground between granite millstones. Crafting these stones requires immense skill and precision. The opposing orientation of the grooves creates a scissor-like shearing effect, cutting the tencha leaves rather than crushing them. These stones must be regularly serviced to keep the cuts sharp.
The grinding process is extraordinarily slow; a single mill produces only a few dozen grams of matcha per hour. The resulting matcha particles measure 6 to 7 microns (0.006–0.007 mm). This slow pace prevents heat build-up, which would otherwise degrade the tea's flavor and properties.
The result is the world-renowned, vivid green powder with a delicate umami flavour: authentic Japanese matcha.
Why Drink High-Quality Matcha?
Quality is paramount when choosing matcha, not only for flavor. When drinking matcha, you consume the entire tea leaf rather than merely water-soluble extracts. Consequently, tea quality directly influences both taste and efficacy.The distinction between high-grade and inferior matcha is pronounced. Quality matcha boasts a beautiful green colour, a balanced flavor with natural sweetness, and notes of umami. Premium grades feature a smooth, creamy texture. Poor-quality matcha or imitations are frequently bitter, astringent, and dull yellow or brown.
No additives, colorants, sweeteners, or preservatives are permitted in matcha production. Authentic matcha is 100% pure green tea powder. It is not an extract, a "superfood" powder, or a dietary supplement; it is tea – nothing more, nothing less.
Matcha that meets these strict criteria commands a fair price. If the price is suspiciously low and the color upon opening is not vibrant green, it is very likely old stock or ordinary green tea of questionable quality ground into powder.In Japan, traditional matcha production is deeply rooted in heritage. Certain regions, such as Uji, hold Protected Geographical Indication (PGI) status, ensuring authenticity and preventing mislabelling from other regions or countries.How to Identify Quality MatchaHigh-quality, authentic matcha originates from Japan and should ideally be organically grown without unnecessary synthetic chemicals. Because you ingest the whole leaf, everything within it – good or bad – enters your body.
When purchasing matcha, look for:
- Colour: Vibrant, bright green
- Aroma: Pleasant, fresh, vegetal
- Flavour: Smooth, sweetish, rich in umami, with no harsh astringency
- Texture: An ultra-fine powder
Cheap "matcha powders" are often made from low-grade leaves and lack both the flavour and benefits of authentic matcha.
What Does Matcha Contain?
Consuming the whole leaf provides significantly more antioxidants and active compounds than steeped teas.
Catechins (particularly EGCG): Matcha is the richest source of epigallocatechin gallate (EGCG), a potent antioxidant that acts as a cellular shield, neutralizing free radicals caused by sunlight, stress, and pollution. It helps protect DNA from damage, slows cellular ageing, and supports metabolic rate and fat oxidation.
L-Theanine: This unique amino acid acts as a natural counterbalance to caffeine and is responsible for matcha's distinct soothing effect. It crosses the blood-brain barrier to stimulate alpha brain waves, inducing deep relaxation and mental clarity without drowsiness. It also gently boosts neurotransmitters like dopamine and GABA, alleviating stress and enhancing focus.
Caffeine: The caffeine in matcha behaves differently from that in coffee. Bound to tea tannins, it releases gradually, delivering sustained energy for four to six hours without a sudden spike. L-theanine works synergistically with caffeine: while caffeine stimulates the brain, L-theanine calms it, inducing a state of relaxed, alert productivity without jitters or an energy crash.Note: Caffeine in coffee and "theine" in tea are chemically identical ($C_8H_{10}N_4O_2$); they simply affect the body differently due to their surrounding compounds.
Chlorophyll: Due to pre-harvest shading, matcha is loaded with chlorophyll, which gives it its rich green colour. It acts as a natural antioxidant, aids in detoxifying heavy metals, supports healthy skin, and helps protect against chronic inflammation (a driver of "inflammaging").
Vitamins and Minerals: Every cup delivers micronutrients in their purest form. Vitamin C boosts immunity alongside antioxidants, while Vitamin A (beta-carotene) aids cell regeneration and vision. It also provides Vitamin K for bone health and B-complex vitamins for nervous system function. Key minerals include potassium, magnesium, iron, and calcium, supporting blood pressure, muscle recovery, and overall metabolic balance.
Tip: To maximize nutrient absorption, avoid pairing matcha with dairy milk, as it can reduce antioxidant uptake. Opt for plant-based alternatives like oat or almond milk for a matcha latte.
Matcha vs. Coffee: Two Energies, Two Worlds
Many people looking to reduce their coffee intake are turning to matcha. Coffee provides a rapid surge in energy by blocking adenosine, but it can spike cortisol levels and lead to tension or a sudden crash.
Matcha, by contrast, delivers a slow, sustained rise in energy without agitation. It fosters deep focus alongside a sense of calm. Preparing and drinking matcha creates a moment of "ma" (間) – the space between breathing in and breathing out – making it a cherished ritual for self-care.
How to Prepare and Drink Matcha Correctly
Matcha is versatile and can be prepared traditionally as usucha or koicha, served as a matcha latte, iced, or used in desserts and smoothies.To achieve the classic emerald froth and smooth texture of traditional usucha:
- Warming and Softening: Pour hot water into your tea bowl (chawan, 茶碗). Swirl your bamboo whisk (chasen, 茶筅) in the water to soften the tines. Discard the water into a waste bowl (kensui, 建水) and wipe the chawan completely dry.
- Sifting: Sift approximately two scoops (1.5–2g) of matcha using a bamboo scoop (chashaku, 茶杓) through a fine mesh sieve directly into the bowl to prevent clumps.
- Adding Water: Use soft, filtered water heated to 70–80°C. Boiling water will scorch the delicate leaves and ruin the flavor. Pour in about 80ml of water.
- Whisking: Whisk rapidly in an "M" or "W" motion across the surface (without dragging the bottom) using your wrist. Break up large bubbles to form a dense, creamy "jade foam." Gently sweep the surface with the whisk before lifting it vertically from the centre.
- Enjoying: Drink immediately while the foam is fresh.
Connoisseur Tip: Pair matcha with a small sweet treat beforehand (like dark chocolate or a date) to contrast and highlight its nutty, umami notes.
Conclusion: The Matcha "Boom"
Today, matcha is experiencing an unprecedented global boom, but with mass popularity comes the gradual loss of its profound identity. A tea ceremony originally sacred, built on the pillars of harmony, respect, and purity, is being transformed in an accelerated world into an instant commodity, where the mindful experiencing of the present moment is replaced by rapid consumption in plastic cups.
Enormous demand is hitting the limits of traditional Japanese production, which cannot accelerate output without sacrificing quality. It is precisely here that a dangerous space opens up for speculators, who flood the market with cheap counterfeits and industrial "smoothie matcha". Regulation surrounding the labelling of products using the term "matcha" is currently insufficient. Paradoxically, even though there is a shortage of authentic, organically grown matcha from Japanese eco-farms, customers today stumble upon matcha drinks at every turn – from shelves filled with cheap biscuits to fast-food menus.
This trend creates an illusion of availability, behind which often lies nothing more than a powder made from tea leaves – frequently bitter in taste and packed with pesticides or colourings – that has nothing in common with the noble beverage of monks and samurai. Pressure on price and quantity weighs heavily on traditional farmers who honour the craft, pitting them against industrial mass production that knows neither shade nor hand-picking.
An urgent question therefore arises: can matcha preserve its quality, identity, and meaning in an age that demands everything "here and now"? If this emerald drink permanently loses its essence under marketing pressure – namely peace and inner harmony – it risks becoming just another hollow, overpriced trend that burns out as quickly as it arrived.
For matcha to survive its own popularity means defending the ritual against mere consumerism.
Matcha represents an entire lifestyle. Even in the modern world, it seamlessly connects with wellness, minimalism, Japanese aesthetics, and mindful living. It is visually captivating and "Instagrammable", yet simultaneously possesses a deeper story. Because matcha is not merely a drink; it is a bridge between the chaos of the outer world and the peace within us.