The history of matcha: from tea bowl to latte

Behind the green drink is a long story of tea, craft and shared moments. Explore matcha’s roots and its place in the modern café.

Roots beyond Japan

Tea reached Japan from China before modern matcha developed. Japan’s tourism organisation describes tea drinking as early as the ninth century and the expansion of cultivation around 1200, associated with the monk Eisai. Matcha did not arrive all at once as a finished recipe. Japan National Tourism Organization.

Uji and tea culture

Tea growing and processing developed over time in Uji. Kyoto’s tea industry chamber connects shade cultivation with the late Muromachi period and the culture of chanoyu with Sen no Rikyū. The grower’s craft and the way tea was served evolved together. Kyoto Prefectural Tea Industry Chamber.

A moment worth noticing

A tea bowl invites a small pause. Sift the powder, add water, whisk and taste. An everyday cup does not need to become a formal ceremony for us to appreciate its aroma, texture and the work behind it.

The latte is another chapter

Ice, milk and fruit create a different experience from a traditional bowl. We see the latte as a contemporary way to enjoy matcha. Even here, there should be room for the tea itself. Try it without syrup first, then adjust the sweetness to your taste.