Once hard to find outside of Japan, matcha green tea has taken over the world by storm, with its popularity only expected to continue growing. From lattes to cocktails and cookies, matcha seems to be in just about everything these days. While it has recently gained global recognition, matcha tea is far from new. Its history stretches back over a thousand years to ancient dynasties, Zen monasteries, and Japanese tea ceremonies. Long before it became a trendy drink, matcha was at the center of a rich tradition founded by Buddhist monks and samurai warriors.

Origins in China
Matcha can trace its roots back to China during the Tang Dynasty (7th-10th century). Tea leaves were often steamed, sometimes salted, and formed into bricks during this time- ideal for transport and trade. To prepare the tea, a piece of the brick would be broken off, ground into a fine powder, and mixed with hot water. This tea preparation method laid the groundwork for what would eventually become matcha.
Tea preparation evolved further during the Song Dynasty in China (960-1279). Tea leaves were now stone-ground into an even finer powder and whisked with hot water, creating a rich, frothy beverage resembling modern matcha. This method of drinking tea became popular among Buddhist monks and scholars for its calming yet energizing properties. However, this practice faded in China over time, possibly due to the Mongol invasion and shifting cultural preferences.
Learn more about the difference between Chinese and Japanese matcha.
Journey to Japan

Matcha was introduced to Japan by a Zen Buddhist Monk named Eisai, who returned from a pilgrimage to China in the late 12th century. He brought tea seeds back with him and planted them on Mount Sefuri. Eisai also gifted seeds to another monk, Myoue Shounin, who cultivated them near a temple in the Uji region of Japan. This area remains renowned for its superior matcha production to this day. The region’s climate, soil, and the expertise of the tea farmers all contribute to Uji matcha’s reputation as the highest quality matcha available.
Eisai is often credited with introducing the Song Dynasty style of tea preparation, where powdered tea is whisked with hot water using a bamboo whisk. This method, nearly identical to how matcha is prepared today, became widely practiced, particularly among Buddhist monks who valued it for enhancing meditation and sustained focus.
Eisai observed that drinking matcha improved his meditation by keeping him calm yet alert. He documented these benefits in his famous book, Kissa Yojoki (“Drinking Tea for Health”), in which he detailed matcha’s role in promoting mental clarity and longevity. His teachings resonated deeply with the samurai class, who adopted matcha to sharpen focus and maintain composure before battle.
As matcha’s influence grew, it became central to the development of chanoyu, the Japanese tea ceremony, which flourished in the 15th and 16th centuries under tea masters like Murata Juko and Sen no Rikyu. These masters elevated tea drinking into an art form, emphasizing simplicity, humility, and mindfulness. Through their practice and influence, matcha became not only a drink but also a meditative ritual.
The Evolution of Matcha

During its early years in Japan, matcha was rare and highly coveted, produced in very limited quantities, and reserved for the elite. Tea plants were grown in direct sunlight, which resulted in a more bitter and astringent flavor. However, as matcha became deeply woven into Japanese culture, cultivation techniques evolved, leading to the methods we still primarily use today.
Tea farmers learned that shading the tea plants for several weeks before harvest resulted in a sweeter, more vibrant tea. By blocking sunlight, farmers increased the leaves' chlorophyll and amino acid content, leading to the smooth, umami-rich flavor that defines high-quality matcha today. This technique became standard in the Uji region and remains a key practice in matcha production today.
Despite these advancements, matcha’s consumption declined as it became increasingly associated with the elite and ruling class. However, as Japan modernized, matcha gradually shifted from being a status symbol to a more widely enjoyed tea.
Matcha’s Global Rise

By the 20th century, matcha consumption had become more commonplace in Japan, particularly in traditional tea houses and ceremonies. However, it wasn’t until the 21st century that matcha gained widespread popularity worldwide.
Social media, recognition of its incredible health benefits, global travel, and the rise of specialty cafes played a significant role in matcha’s explosion on the international stage. Today, matcha is used in everything from lattes and smoothie bowls to skincare products.
From ancient Buddhist temples to contemporary coffee shops, matcha’s journey is a testament to its enduring appeal- a perfect balance of tradition, health, and unmatched flavor.
Want more matcha in your life? Check out our delicious matcha recipes here.