Matcha originates from the tea plant Camellia sinensis, the same plant used for all true teas including green, oolong, and black tea
. The idea of powdered green tea began in China during the Tang Dynasty (7th–10th centuries), where tea leaves were ground into powder for easier transport and consumption
. However, the production of matcha as it is known today was developed and refined in Japan after a Zen Buddhist monk named Eisai brought tea seeds and the practice of powdered tea from China to Japan in the 1100s
. In Japan, the cultivation method was improved by shading the tea plants before harvest, which enhances the bright green color and umami flavor characteristic of matcha
. The leaves are steamed to stop oxidation, deveined, and finely stone-ground into a smooth powder, distinguishing Japanese matcha from Chinese versions which are less refined and more bitter
. Matcha became central to Japanese tea ceremonies and is grown mainly in Japan today, which is considered to produce the highest quality matcha due to its climate and soil conditions
. In summary, matcha originally comes from China as powdered green tea but was perfected and popularized in Japan, where it is now primarily grown and produced under strict cultivation and processing standards
