Matcha is a powdered form of green tea, treated in a particular way to enhance its deep flavor.

This powdered green tea’s rich history is rooted in China, the place of origin for green tea and the practice of making powdered tea.

China discovered tea around 2737 BC, according to an article by United Kingdom Tea & Infusions Association (UKTIA), a non-profit association focused on supporting the tea and herbal infusions industry. Legend claims that Chinese Emperor Shennong discovered tea while sitting under a Camellia sinensis tree. Some leaves floated into the water his servant was boiling and created the first infused tea. 

Then, tea found its way to Japan multiple times through Buddhist monks.

 According to a history article by Marukyu Koyamaen, a tea growing, procuring, and blending company, Buddhist monks, Saicho and Kukai, brought tea leaves to Japan around the eighth century. They consumed it through tea blocks called Dancha. However, this soon lost popularity in Japan.

Later in the 11th century, tea remade its way back to Japan, according to Rikko Osaki, president of Hokusan Japanese Green Tea.

“Buddhism was growing in Japan around the 11th century, so many Japanese monks traveled to China to train at the temples,” Osaki said. “On their mission in China, the monks noticed how drinking tea healed the sick and wanted to bring some back to Japan.”

The leading Buddhist monk, Eisai, brought tea back to Japan with the seeds he brought from China. Osaki unfolds a tale behind his exportation of tea.

“One monk [Eisai] saw the healing effects tea brought to the Chinese consumers, so he wanted to bring some back to Japan to treat his sick mother. Yet, because of strict rules prohibiting people from exporting goods from China to Japan, the monk had to sneak some seeds into his cane to bring seeds to Japan,” Osaki said.

Eisai also introduced the Song dynasty technique for preparing tea. The monk learned this technique of grounding tea leaves into a fine powder from China. Eisai spread this tea-making to the Japanese public, which is why it is similar to the modern powdered matcha sold by stores.

However, once green tea found its way to Japan, they took the role of truly specializing in the cultivation of matcha.

According to Osaki, making matcha powder is no easy task.

“It takes seven years for [new] tea plants to grow until farmers can actually harvest them, so they have no income until then,” Osaki said. 

Yet, waiting for harvest is only the beginning of the lengthy process. The yearly shading process plays a vital role in the end result of matcha.

“There is a difference between regular green tea leaves and tencha leaves,” Osaki said. “Farmers simply picked regular green tea leaves throughout April. For tencha, we cover them around March for about a month.”

Some say matcha tastes sweet, while others say it tastes bitter, and sometimes even grassy. Matcha gets its different tastes throughout its shading process. 

“Our company carries four different grades of matcha. The bigger the tea leaves grow, the more bitter and lower quality the matcha becomes. The highest grade is picked during the spring, from April to May. The second-grade matcha is picket between spring and summer seasons. The third-grade matcha is picked during the summer. We harvest the lowest grade during September through October when the matcha leaves are the most bitter and fully grown.” Osaki said. 

The tencha leaves go through a further process in order to become matcha powder. 

A cup full of matcha contains an ocean of history and hard work behind its green appearance.

Drinking tea provides many health benefits to its consumers. It was the main reason Buddhist monks brought tea from China to Japan. According to Osaki, matcha tea carries many promising advantages, primarily because of its powdered form.

Matcha stems from the whole green tea leaf, which manufacturers grind into powder form. Unlike regular tea leaves and bags, matcha retains all its nutrients in powdered form. Tea bags and leaves need to be discarded after being steeped in water, which may cause them to lose nutrients.

Furthermore, matcha is an excellent alternative to coffee, according to Osaki.

“Unlike coffee, which causes your energy to crash quickly, matcha provides the same energy boost with a more gradual decrease in energy,” Osaki said. “It doesn’t give you those anxious-like jittery feelings.”

The calming reaction stems from L-theanine, an amino acid found in tea. This amino acid relaxes the mind without inducing drowsiness because it increases activity in the alpha frequency band. 

Other than L-theanine, matcha contains even more advantages for the body.

Matcha contains high antioxidants, such as polyphenols, which have similar effects to vitamin C and E. The antioxidants stem from catechins found in tea, according to the National Institutes of Health (NIH). 

The shading portion of the matcha cultivation process intensifies the health benefits.

“The shade causes the leaves to become confused, which creates a reaction, causing a beautiful flavor and umami to erupt from the leaves,” Osaki said.

The confused reaction is actually the shade causing the leaves to produce more amino acids and chlorophyll.

Not only is matcha a delightful drink, it is healthy as well.

Tea merchants encountered an issue selling tea in Japan.

“The Japanese green tea-drinking population has been steadily declining for the last decade. The number of farmers decreased in Japan because fewer people were drinking tea. Because of globalization, more citizens are drinking coffee or soda rather than tea. It’s consumed more by the older generation, and the younger generation lost interest in tea,” Osaki said.

This is why the matcha industry celebrates matcha’s immense growth in America.

“For the future of the matcha tea industry, suppliers must export outside Japan because overseas sales have been growing. To protect the tea culture for matcha production and for the farmers to survive, they must continue to export their tea. Solely this year, matcha sales increased by 111%, which is insane,” Osaki said.

According to Reports and Data, sales of matcha-flavored beverages have grown by 202% in the United States and are expected to grow even more in the future. With its rising popularity, this bitterly good tea has become a go-to-order and customer favorite for all ages.

“During a five-hour shift, matcha drinks are ordered 50 times, probably more, since it’s one of our more popular drinks,” said Reyna Inciong, a Sunright Tea Studio barista. 

However, this poses an essential question — what sparked the popularity of matcha in America?

“Matcha is pretty popular with younger people [at our store],” said Madeline Chu, a Starbucks barista. “Before, matcha was seen as a tea older people drank. But now, I think it’s [become more popular] because it’s trendy and seen as aesthetic.” 

Matcha drinks and desserts indeed hold a clutch over social media. The vibrant green leaking through the glass or plastic cup allows for a cute story or post. The matcha hashtag itself contains over 6.8 million posts on Instagram and 2.9 billion views on TikTok. 

“Also, [I think] the rising influence of Asian culture on American trends plays a part,” Chu said. “Things like anime and other Japanese pop culture are very popular here.”

The rise of Japanese pop culture has undoubtedly skyrocketed, especially after the pandemic, as many people turned to anime to cure themselves of boredom. However, American pop culture also plays a noteworthy part in the rise of matcha popularity in the United States. 

“I think Emma Chamberlain likes matcha,” said Sophie Flores, a Feng Cha barista. “And many girls look up to her, so they want to follow her aesthetic.”

Many see Emma Chamberlain as the “trendsetter” for this generation, seeing as many of her fashion choices become massive trends. A part of Chamberlain’s personality revolves around matcha and coffee, as she even released her own matcha powder product alongside her coffee brand. With over 11.8 million subscribers on YouTube, Emma Chamberlain’s influence over trends is no joke.

Lotus Tang, a Starbucks barista, also noticed the pop culture’s influence on matcha popularity. 

“I think when popular American influencers introduce Asian items like matcha, it is better received,” Tang said. “In the past, it was a common experience for Asian kids to grow up with their food made fun of because of the smell or appearance. But now, I think people are more open to trying these cultural foods because they see their idols try them.”

In the morning, one might see a cup of matcha in the hands of a sleepy person, ready for their daily caffeine boost, or simply someone who loves the taste of the bittersweet blend hitting their tongue. 

However, the location and type of place one may buy their matcha drinks vary vastly. Cafes and boba tea places have different processes for making the drinks, ranging from the type of matcha powder used and what it’s mixed with. 

The popular coffeehouse chain, Starbucks, offers options like the “Iced Matcha Latte” on their menu. 

Tang explained that the process of making a matcha drink is quite simple at their Starbucks store.

“We take the shaker and put milk up to the line,” Tang said. “Then, we put ice and scoops of matcha, depending on what size you order. We shake it 10 times and then pour it into the cup.” 

Tang further revealed that Starbucks’ matcha powder already comes with a sweetener.

The difference between how matcha drinks are made in different types of cafes becomes apparent looking at Sunright Tea Studio, as Inciong explained the shop’s process of making their drinks. 

Compared to Starbucks, Sunright Tea Studio offers a broader variety of matcha drink options, ranging from a “Strawberry Matcha Latte” to “Matcha Red Bean Frosties.”

“For our matcha drinks, we use two different bases,” Inciong said. “We have our matcha mix, which is four seasons tea stirred with matcha powder. We use this [base] for our ‘Strawberry Matcha Latte’ and ‘Matcha Oolong Tea.’”

Milk also plays a vital role in the end flavor of the matcha. Many drink shops offer a broad category of milk, such as regular cow milk, or alternatives, such as oat and almond milk. 

“[I] definitely recommend coconut milk. It doesn’t foam up like regular milk, so it won’t shave a whole inch off your drink. Its [texture] is very smooth and creamy,” Tang said. 

On the other hand, Inciong recommended organic milk for a “sweeter” taste.

Yet, both baristas agreed on which milk to avoid with matcha: almond milk. Tang shared their strong opposition to this milk option and even called it “nasty.”

 “Almond milk is disgraceful, and you should never order it because it is nasty. Some places don’t shake it up, so the solid parts sink to the bottom,” Tang said. 

So remember, buying matcha from different places may lead to different tastes and flavors. 

Whipping up a glass of matcha at home could not be easier. With only a few tools, one could brew up a matcha drink right in the comfort of their own home. The necessities needed to make this drink are matcha powder, a bowl, a liquid base, and a sweetener. 

However, there are several ways to prepare for it. First, one can prepare it using a bamboo whisk called a chasen, and a chawan, which is a tea bowl. However, regular whisks and bowls suffice. Sift the matcha into the chawan, add hot water, and start whisking with the chasen.

“People make the mistake of whisking their matcha around, like a circle. You want to stir it up and down, forming a W through your motions. Ideally, you do not want [the chasen] to touch the wall. Whisking the matcha in the way helps it become smooth and creamy,” Osaki said.

Once it froths, add the mixture to water or milk and a sweetener. 

The other way is simply using a different tool to mix it, such as an electronic frother or a blender. The result may taste slightly grainy if the matcha is not mixed with hot water first, but the flavor is still delicious. 

With the great versatility this green powder holds, many delicious recipes, ranging from beverages to desserts, can be made from matcha.

All in all, this beloved green drink, seen in the hands of many, holds layers of benefits and history behind its aesthetic appearance.