Matcha: History, Health Benefits, and How to Make It

The History of Matcha

Matcha’s story begins over a thousand years ago in ancient China, where Tang dynasty tea drinkers ground steamed tea leaves into powder and whisked them into hot water. By the Song dynasty (960–1279), this technique evolved into a refined practice popular among Buddhist monks and scholars, who valued it for enhancing focus and meditation.

In the late 12th century, Japanese Zen monk Eisai brought tea seeds and preparation techniques back from China. He planted the seeds in Uji and Mt. Sefuri, regions still famed for producing high-quality matcha. Eisai’s book Kissa Yojoki (“Drinking Tea for Health”) promoted tea for both mental clarity and physical wellness.

By the 15th and 16th centuries, tea masters like Murata Juko and Sen no Rikyu elevated matcha into chanoyu, the Japanese tea ceremony—a spiritual ritual rooted in simplicity, mindfulness, and seasonal appreciation.