Matcha

Matcha (/ˈmætʃə, ˈmɑːtʃə/ ^ⓘ; Japanese: 抹茶) is a finely ground powder of green tea specially processed from shade-grown tea leaves. Shade growing gives matcha its characteristic bright green color and strong umami flavor. Matcha is typically consumed suspended in hot water.

The method of tea cultivation was introduced to Japan from China in the thirteenth century. During the Muromachi period in the sixteenth century, Japanese tea farmers developed shading techniques to produce tencha (碾茶), the tea leaves used for grinding into matcha. This innovation constitutes the essential process that defines modern matcha from earlier forms of powdered tea. Traditionally, matcha was produced almost exclusively in Japan. In the twenty first century, however, in response to the global increase in demand for matcha, China invited specialists from Japan, introduced the necessary equipment, and promoted mass production in Guizhou Province beginning in 2018.

The traditional Japanese tea ceremony, typically known as chanoyu (茶の湯) or sadō/chadō (茶道), centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative and spiritual practice.

Matcha is also used to flavor and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese wagashi confectionery. For this purpose, matcha made green by color additives instead of expensive shade-grown matcha is often used.