A bowl of matcha carries a thousand years of culture and a moment of tranquility. From the ancient art of powdered tea to the modern tea ceremony, matcha is more than just tea, it is a way of life. In this article, we will explore the history, production, and cultural charm of matcha, and introduce carefully selected tea tools so you can experience this touch of green and calm in your daily life.
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Contents ２.History and Origins of Matcha ３.Traditional Ceremony and Modern Trends of Matcha |
１．What is ”Matcha”？
Definition of Matcha
Matcha is a finely ground powder made from a specific type of green tea leaf known as tencha. During cultivation, the tea plants are shaded using reed screens, straw, or fine mesh to block sunlight. This shading process reduces the production of catechins, the compounds responsible for bitterness, resulting in a sweeter flavor and more delicate aroma.
After harvesting, the leaves are steamed and then dried without rolling, becoming what's known as raw tencha. The next step involves refining the leaves by cutting them into smaller pieces and removing the veins and stems, leaving only the tender leaf flesh with the best flavor and texture. This stage is called refined tencha.
Finally, the refined tencha is ground into a fine powder using a stone mill or other grinding methods, producing what we know as matcha. The highest-grade matcha, used in traditional Japanese tea ceremonies, emphasizes meticulous cultivation and processing techniques, resulting in a rich, umami flavor and a uniquely elegant aroma.
２．History and Origins of Matcha
The matcha that is now popular worldwide has a rich history that dates back over a thousand years to the cultural exchanges between China and Japan. Matcha originated from the Chinese tea preparation method known as “diancha” during the Tang and Song dynasties. It was later introduced to Japan, where it gradually evolved into a culturally significant and symbolic form of tea.
As early as the Heian period (794–1185), Japanese monks traveled to China to study Buddhism and brought back not only sacred scriptures but also tea, marking the beginning of Japanese tea culture. At that time, tea was extremely valuable and primarily used for medicinal purposes. For example, historical records from the Kamakura period (1185–1333) describe a shogun using tea to cure a hangover, highlighting tea’s special status among the elite.
During China’s Song dynasty, tea preparation shifted from boiling loose leaves (jiancha) to the diancha method. This involved steaming and pressing tea leaves into bricks, roasting and grinding them into powder, then whisking the powder with hot water to create a frothy drink. This preparation style made its way to Japan and was gradually localized into what we now know as matcha. Unlike Chinese diancha, Japanese matcha did not aim to remove bitterness but instead embraced the natural bitterness and umami of the tea, creating a uniquely Japanese flavor profile.
As tea spread throughout Japanese society, it became deeply intertwined with Zen Buddhism, giving rise to a meditative and spiritual tea culture. By the late Sengoku period (late 16th century), tea had evolved beyond a means of nourishment into a refined practice of self-cultivation. The emergence of the Way of Tea (Chadō or Sadō) emphasized inner peace, reverence for nature, etiquette, and an appreciation for tea utensils, all reflecting personal taste and social status.
In the modern era, advances in agricultural methods and tea-processing technology significantly increased matcha production and accessibility. Once reserved for nobles and monks, matcha became a delightful part of everyday life for the general public. Its use expanded far beyond the tea room and into a wide range of applications, including sweets, beverages, skincare, and health foods. Matcha’s distinct aroma and balance of bitterness and sweetness enhance the depth of desserts, making it a star ingredient in contemporary food culture.
From a revered medicinal drink to a spiritual tool and now a part of modern lifestyle aesthetics, matcha’s journey reflects the deep roots and cultural evolution of tea in Japan. It is more than just a beverage, it’s a living symbol of centuries of cultural exchange, artistic sensibility, and mindful living.
３．Traditional Ceremony and Modern Trends of Matcha
Matcha in Traditional Japanese Tea Ceremony
In a formal Japanese tea ceremony, the preparation and serving of matcha follow a refined and precise set of ceremonies. The host (known as teishu) uses a bamboo whisk (chasen) to mix matcha powder with hot water, whisking until a delicate foam forms on the surface. The tea is then offered with both hands in a respectful gesture. Guests receive the tea according to specific etiquette, admiring the tea bowl, savoring the flavor, and appreciating the experience. This brief moment shared over one bowl of tea embodies the spirit of "ichigo ichie", the idea that every encounter is unique and unrepeatable.
Matcha in Modern Life
Beyond the tea room, matcha holds a beloved place in contemporary Japanese food culture. From matcha lattes and matcha ice cream to a variety of sweets like matcha mochi, matcha ganache, and matcha cakes, it strikes a perfect balance between the bitterness of green tea and gentle sweetness.
Thick Tea vs. Thin Tea
In the Japanese tea ceremony, there are two primary ways of preparing and enjoying matcha: Koicha (thick tea) and Usucha (thin tea). Though both use matcha powder, they differ significantly in preparation methods, flavor intensity, context, and required etiquette, reflecting the tea ceremony's deep attention to detail and subtlety.
Usucha is the most common form of matcha in tea ceremonies and everyday life. It uses about 2 grams of matcha mixed with 70–100 ml of hot water. The mixture is whisked briskly until a layer of fine foam appears. This foam enhances the mouthfeel and creates a light, smooth flavor profile with a hint of matcha’s characteristic bitterness and umami. Usucha is typically served one bowl per person, often in more casual or simplified tea gatherings.
Koicha, in contrast, is the more formal and ceremonial style. It uses approximately three times more matcha (about 4–6 grams) and much less water (30–50 ml). The result is a thick, syrupy consistency, with no foam, achieved by slow and steady stirring rather than whisking. Because of its intensity, Koicha demands a higher quality of matcha, typically using premium-grade tea with a rich, mellow flavor.
The act of sharing Koicha also reflects the spirit of respect and harmony (kei and wa) that is central to the tea ceremony. One bowl of thick tea is often shared among several guests, who pass it in a specific order with great care and reverence. Koicha is reserved for formal tea gatherings and represents the highest level of hospitality.
Additionally, matcha is rich in catechins, L-theanine, and antioxidants, offering both calming and energizing effects. As a result, it has gained popularity worldwide among those seeking a healthy lifestyle.
If you’re visiting Japan, why not immerse yourself in the rich world of matcha culture firsthand? Many tourist spots and tea ceremony schools offer matcha experience workshops, where you can prepare your own bowl of matcha, learn the basic etiquette of the tea ceremony, and truly appreciate the spirit of ichigo ichie, the idea that each encounter is a memory of a lifetime moment.
You can also visit renowned matcha-producing regions such as Uji in Kyoto, Shizuoka, or Kagoshima to gain deeper insight into the history and production of high quality matcha.
Beyond tasting the tea, many people enjoy collecting tea utensils such as tea bowls (chawan), bamboo whisks (chasen), and scoops (chashaku). These items are not only practical but also highly artistic, making them an excellent gateway into understanding and practicing Japanese tea culture.
Next, we will introduce several traditional matcha utensils commonly used in the tea ceremony. All of these items are available in our store, and whether you're a beginner or a collector, you'll find something that suits your needs.
４．Choosing the Right Matcha Bowl
When selecting a matcha bowl, there are several factors to consider: intended use, season, shape, material, and personal preference.
For everyday use or for beginners practicing the tea ceremony, affordable, durable, and easy-to-clean ceramics are a practical choice. For formal tea ceremonies, it’s recommended to choose handcrafted bowls that follow traditional styles and conform to the standards of specific tea schools.Seasonal changes can also influence the choice of bowl. In summer, wide and shallow bowls known as hira chawan are preferred for their visually and functionally refreshing qualities. In winter, deeper and thicker-walled bowls help retain warmth, adding a comforting touch.
In terms of shape, the bowl should rest securely in the hand, have a smooth interior for easy whisking, and a flat, stable base to prevent tipping, blending practicality with aesthetic beauty.
Material selection is a matter of personal taste. Options include the versatile Mino ware, the artistically refined Kyoto Kiyomizu ware (which blends tradition with modern creativity), and unique bamboo matcha bowls that exude rustic charm and natural warmth.
Most importantly, the glaze color, texture, and overall form should bring you joy in use and harmonize with the color of the tea. This reflects the spirit of “wa-kei-sei-jaku”—harmony, respect, purity, and tranquility—at the heart of the tea ceremony.
【KIWAKOTO】 Flower Crystalizing glaze Matcha Bowl
This matcha bowl is crafted using traditional Kyoto Kiyomizu ware techniques and features a special crystalline glaze known as “Hana Kesshō” (Flowering Crystals). Developed by Touan, this glaze crystallizes naturally during the cooling process, forming delicate flowering glaze patterns on the surface. The result is a stunning visual expression of Kiyomizu craftsmanship, merging aesthetics with technical mastery. The bowl is also designed with a spout for easier pouring, adding practicality to its beauty.。
【KOHCHOSAI KOSUGA】 Bamboo Matcha Bowl
Kohchosai’s bamboo matcha bowl is handcrafted from natural bamboo, retaining the original shape of the material. Each piece is individually handcrafted with unique knots, grain, and coloration. It offers not only a warm, organic texture but also a lightweight, combining simplicity with quiet elegance.
【Sinkougama】 Matcha Bowl
Each matcha bowl from Shinkougama is entirely handmade by skilled artisans. Their exclusive long-firing and slow-cooling technique results in a soft yet vivid glaze that is difficult to replicate. Whether used in a formal tea ceremony or for a relaxed outdoor tea gathering, Shinkougama’s bowls beautifully blend artistic character with everyday functionality.
５．Tea utensils for enjoying matcha
【KOHCHOSAI KOSUGA】 Bamboo Tea Whisk
This handcrafted tea whisk, made with care by traditional artisans in Nara, is an essential tool for whisking fine, frothy matcha. Featuring approximately 70 prongs, it is a standard design that is ideal for both tea ceremony practice and everyday use. In addition to whisking matcha, it can also be used to froth warm milk for making matcha lattes or cappuccinos, adding a touch of charm to daily life. While the binding thread is typically black, this particular whisk features an elegant purple color, allowing for seasonal variation or coordination with your matcha bowl for a refined and personal touch.
【KIWAKOTO】 Flower Crystalizing glaze Tea Whisk Rest（Chasen Naoshi）
The Chasen Naoshi is a tool used to help maintain the shape of a bamboo tea whisk, prevent mold, and extend its lifespan. After using the tea whisk, placing it on this tool helps keep the tines straight and prevents moisture from seeping into the base, which can lead to deterioration.
Like the matching matcha bowls from the same brand, it is crafted using Kyoto Kiyomizu-yaki techniques, and features the brand’s signature flowering crystal.
【KOHCHOSAI KOSUGA】 Susudake-Smoked Bamboo Tea Scoop
The chashaku is a traditional Japanese tea tool used to scoop matcha powder. It serves both measuring and functional purposes, while also embodying aesthetic value. This slender scoop, approximately 18 cm in length, is usually made from bamboo, featuring an elegant form with a gently curved tip.
This particular tea scoop is crafted from soot-stained bamboo sourced from traditional thatched-roof houses over a hundred years old. After decades of exposure to hearth smoke, the bamboo develops a natural tea-brown or amber hue, revealing a unique wabi-sabi beauty. The surface often features smoky patterns and a subdued sheen. As such historic homes become increasingly rare, susudake has grown into an exceptionally precious material.
【ROKUBEI】 Organic Matcha ASANOKA
Made from organically grown tea leaves in Kagoshima, this matcha highlights its single origin quality, sourced from a specific farm and cultivar. Similar to fine wine, it values the uniqueness of its origin and flavor. The matcha features a vibrant, clear green color with a rich and deep taste. Its well-balanced profile offers a mellow sweetness and refined aroma, complemented by a visually refreshing appearance.
In the hustle and bustle of modern life, matcha is more than just a treat for the taste buds, it offers a way to slow down and mindfully experience the present moment. Whether enjoyed at a formal tea gathering or brewed quietly at home, each cup brings a sense of serenity and a touch of green from the ancient East.
We invite you to visit our store and explore a curated selection of matcha and traditional tea tools, a perfect way to experience the subtle beauty of matcha culture firsthand.