History of Japanese Green Tea "Matcha"

One of my earliest introductions to tea, and the one I grew up drinking is Japanese green tea, also known popularly as matcha, which is a fine powdered green tea that is famous for being used in the traditional Japanese tea ceremony. With its origins in Japanese Buddhism, matcha was first created in 1191 by the Buddhist monk Eisai.

Contemporary usage of matcha today include for the purpose of flavoring and naturally coloring food. Often used to flavor and color cakes, ice cream, and cookies, matcha is a popular natural additive in the culinary world. 

The Japanese are very passionate about their green tea. Like diamonds, there are different grades of quality given for the various kinds of matcha produced. Grade quality is determined by where the tea was grown, the location of the leaves on the Camellia sinensis where the leaves were harvested, treatment before, during, and after processing, and final taste. The best quality grade of matcha has a gorgeous green hue and has a clean taste that is the perfect harmony of slightly bitter and sweet.

Grace Dean, one of the experts at Teavana, says, "Matcha is a healthy alternative to coffee and is versatile in that you can either drink matcha hot or cold." Dean further stated that, "Matcha is filled with vitamins A and C, potassium and iron, nutrients and fiber."

A traditional Japanese tea ceremony, can last upwards to 45 minutes. A video representation of one in brief can be seen below: