The History of Chinese Matcha

Step into the source of matcha with us.

Close detail of matcha tea foam

Many people treat matcha as a Japanese symbol, but its predecessor, powdered tea, appeared early in China. By the Sui and Tang periods (581-907), steaming and grinding systems were already mature, and The Classic of Tea recorded powdered tea and related tools.

During the Song dynasty (960-1279), matcha entered a golden age. Harvesting, steaming, paste making, cake pressing, grinding, sieving, and whisking dense foam became a complete aesthetic and tasting system, with tea competitions and tea-art expressions.

From daily life to cultural lineage

By the Ming dynasty (1368-1644), complex and costly powdered tea receded as loose-leaf brewing became the mainstream, while powdered tea remained in temples, wellness, and ceremonial contexts.

At the same time, diancha and Zen tea practices traveled with monks and envoys to Japan, where they deepened into the matcha culture now familiar around the world.

Whisked matcha foam

China gave matcha its origin. We give it a contemporary standard.

China has broad mountain microclimates and ancient tea regions. We work with core organic gardens in Hangzhou's Jingshan area, a place with mist, diffuse light, and a deep Zen tea tradition.

Here we follow leaf standards of freshness, sweetness, and lingering umami, control shade-cover days, return to traditional steaming, and mill slowly for consistent quality.

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Organic Matcha

Three 30g organic matcha selections for thin tea, advanced tasting, and ceremonial depth.

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Our Story

Why we chose to do this work.

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Recipes

Drinks, desserts, and everyday energy ideas from one tin of matcha.

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FAQ

Samples, quotes, origin, storage, grades, and caffeine.

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