To really understand matcha is to first understand the origins of tea in Japan. Let me offer a quick story. The legendary origin story of Japanese tea centers around the Bodhidharma, a 6th Century Indian prince and founder of Chan Buddhism. As with many forms of Buddhist practice, Chan Buddhism places a heavy emphasis on meditation. (Side note: this discipline would later become Zen Buddhism, which is widely practiced today.)

The Bodhidharma, while meditating in Japan, made a vow to never sleep again so that he could devote his entire life to meditation and the achievement of enlightenment. One day, out of exhaustion, the Bodhidharma fell asleep. This angered him so much that he ripped off his eyelids and buried them in the ground. From that very spot, two small shrubs arose. Tea, the story goes, had arrived in Japan.

Perhaps a More Historically Accurate Account

Maybe that story was true, mayyyybe, but with a lot of cultural artifacts that date back thousands of years, these compelling stories help illustrate a point that is indeed grounded in reality. What we know is that tea was first brought to Japan from China in the 8th Century by monks who had spent time in China (the birthplace of tea) studying Buddhism. By incorporating tea into their daily rituals, the monks found they could meditate more dutifully and for an extended period of time. Tea, then, truly was a means to assist their spiritual practice. The Bodhidharma story isn’t so off, is it?

Tea’s popularity in Japan rose in the 13th Century by the Japanese Samurai class, who developed a strict art of brewing tea. The tea was prepared based on Chinese methods that were popularized in the 12th Century, which included pulverizing tea and mixing it with water. This matcha, as it was known, was used to help restore the Samurai both physically and mentally and prepare them for battle. They even drew up a code of conduct for its preparation, known as Chado, or “The Way of Tea.”

Japan would later introduce an era of isolationism (1641-1853) in which virtually no one left or entered the archipelago. So while China continued to develop and influence the tea world, Japan’s tea culture went through 200 years of isolated refinement. By the time this period ended and trade was again opened, Japan had meticulously perfected its production of green tea, and in particular, matcha.

What Exactly is Matcha?

Put simply, matcha is a finely ground tea from Japan. The best quality matcha comes from the Uji region just south of the former capital of Kyoto. After harvest, the leaves that will be used to create matcha are sorted, then the veins are removed. Known as tencha, this tea is then ground between millstones to produce a fine powder, now matcha. The powder is mixed with hot water and consumed. (More on how to prepare matcha in a moment.)

The Health Benefits of Matcha

The health benefits of matcha come from two important factors. First, the finely ground tea is mixed with water and then consumed in its entirety, meaning we ingest the entire leaf rather than simply an extraction of compounds from the leaf (as in other teas). When ingested, you are consuming everything the plant has to offer – antioxidants, vitamins, minerals and caffeine.

The second factor is the way the tea plants are managed prior to harvesting. Growers intentionally shade the tea plants before harvest. As we’ve discussed previously, sunlight transforms amino acids in tea into polyphenols. So, the levels of amino acids (which produce the rich brothiness of umami) are elevated in the plants used for matcha. One amino acid in particular, L-Theanine, is widely credited for tea’s ability to help us focus. (Recall the origin story?) Without sunlight, tea plants also boost their levels of chlorophyll, which is a powerful antioxidant.

How to Prepare Matcha

A traditional matcha tea ceremony can last 3 to 4 hours and include brewing two types of tea, lunch, sweets and perhaps a walk through the garden. Every action taken during this ceremony is rooted in a deeper spiritual meaning, and the elements of harmony, purity, respect and tranquility are observed.

But you can brew matcha for yourself with only a few simple tools. The bowl that matcha is both prepared in and consumed from is called a Chawan. A tea whisk used to froth and integrate the powder with water is called a Chasen, and the tea spoon or ladle used to dose the matcha is a Chashaku.

To prepare matcha, first warm the chawan and chasen with hot water. Discard this water and wipe the chawan dry with a cloth. Then sift matcha into the chawan. The amount of tea for one bowl of matcha is two chashaku. Another useful tool is a fine strainer that helps remove clumps of matcha.

Then pour 60ml of water (roughly 170F) and whisk the tea briskly until a froth appears atop the matcha. Drink directly from the chawan in three to five sips.

The Rise in Popularity of Matcha

It’s tempting to consider matcha a fad. After all, matcha is featured in all sorts of non-traditional beverages (including our own), baked into breads and treats and even used in cosmetic products. In fact, entire “matcha bars” have sprung up to leverage the rising popularity of matcha in Western culture. Some of this can be attributed to what we increasingly know about matcha’s health benefits (though, those are debatable once the tea is combined with other elements). It is also true that the striking bright green color of matcha and its powdered state make it easy to incorporate into other products.

However, I think it’s important to remember that long before we were on the #matchalife craze, this beverage was a critical part of civilization, spirituality and everyday life for millions of people. Enjoy it. Hell, have fun with it. But understand that it connects us with a long history of the world before us.