Matcha's Origins: A Chinese Legacy
The history of Japanese matcha began in 805 when it was first imported from China.
While many people might assume matcha originated in Japan, given how the word4 "MATCHA" has spread globally, it actually originated in our neighboring country, China.
The development of matcha as we know it today is the result of numerous individuals who worked tirelessly to establish matcha culture in Japan. However, there were many setbacks and challenges along the way.
Japanese Tea Culture: Its Origins in the Early Heian Period (794-1185)
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Japanese tea culture is said to have begun when Saicho and Kukai, famous Kentoshi (imperial envoys to Tang China) who established the Tendai and Shingon schools of Buddhism respectively, brought tea from Tang China during the early Heian period.
Tea was an extremely precious beverage at the time, and it is said that only a select few, such as monks and nobles, were able to consume it.
There are records indicating that attempts were made to cultivate tea at the foot of Mount Hiei, where Enryaku-ji temple is located, as they considered the possibility of growing tea locally.
However, the cultivation did not continue for long, likely due to tea being limited to only a select few and the abolition of the Kentoshi missions to Tang China. The development of tea cultivation would have to wait until much later.
The Birth of Traditional Matcha Methods: Kamakura Period(1185-1333)
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During the Kamakura period, Eisai, who founded the Rinzai sect of Zen Buddhism, returned from his studies in Song Dynasty China with tea seeds.
In 1211, he authored "Kissa Yojoki" (A Record on Drinking Tea for Health Preservation), which documented the "Matcha-ho" (the method of preparing powdered green tea) that is considered the foundation of modern tea preparation techniques.
The "Kissa Yojoki" comprehensively described different varieties of tea and their health benefits, which played a crucial role in establishing tea drinking customs in Japan.
Later, Priest Myoe, who learned the "Matcha-ho" from Eisai's teachings, initiated tea cultivation at both Kozanji Temple in Togano-o and in Uji, areas of Kyoto.
These sites are regarded as the oldest tea cultivation locations in Japan.
The Emergence of Uji as Japan's Tea Capital: From Muromachi to Nanbokucho Eras(1336-1392)
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During the Muromachi period, the tea gardens of Uji were granted special privileges by the third Shogunate ruler, Ashikaga Yoshimitsu, marking a pivotal moment in Japanese tea history.
This patronage from the Shogunate established Uji, Kyoto's prominence as Japan's foremost tea-producing region.
Tea cultivation practices, which originated in Uji, steadily expanded to neighboring regions such as Iga and Ise provinces, while tea drinking customs simultaneously became an integral part of Japanese society.
In this period, tea consumption flourished particularly among the warrior class, evolving into a distinctive cultural movement within samurai circles.
The Azuchi-Momoyama Period (1573-1603): Tea Culture Flourishes with the Emergence of Sen no Rikyu
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The Azuchi-Momoyama period saw the emergence of Sen no Rikyu, the renowned tea master.
Sen no Rikyu perfected "Wabi-cha," a tea ceremony that emphasized simplicity and quiet contemplation over luxury, enjoying tea in tranquil spaces.
This tradition continues to be preserved in Japanese culture to this day.
While serving both Oda Nobunaga and Toyotomi Hideyoshi, Sen no Rikyu spread the appreciation of tea, and served as the head tea master at the grand Kitano Tea Gathering hosted by Toyotomi Hideyoshi.
It is said that he dedicated himself to advancing the art of tea while also nurturing disciples who would carry on his teachings.
The Edo Era(1603-1867): When Japanese Tea Turned Green
During the Edo period, Nagatani Soen, a tea farmer and merchant from Uji, devoted 15 years to developing a revolutionary tea processing technique (known as the Uji Method) that produced vibrant green tea leaves instead of the traditional brown.
This traditional technique continues to be employed in Japanese tea production today.
This processing method served as a catalyst for the widespread adoption of tea culture throughout Japan.
While the general population had previously consumed brown tea made from steeped tea leaves, this new green tea processing method enhanced both aroma and flavor, making it immensely popular among the people.
In the late Edo period, Yamamoto Kahei, an Edo-based tea merchant, created Gyokuro, a more sophisticated and premium grade of tea.
This new variety of tea also gradually gained popularity throughout Japan.
The Taisho and Early Showa Eras (1912-1950s): How the Kyusu Teapot Revolutionized Home Tea Drinking in Japan
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During this era, the introduction of mechanical processing to tea production enabled mass manufacturing capabilities. Tea became one of Japan's significant export commodities.
The brewing method known as "Sencha" (literally "steeped tea"), which involves steeping tea leaves in traditional vessels such as kyusu teapots or dobin pots, became widely adopted, making tea drinking an integral part of Japanese household life.
The Contemporary Period: The Global Rise of 'MATCHA' as a Worldwide Sensation
Japanese tea exports continued to grow significantly in the global market.
While both matcha and green tea were once collectively referred to as "Japanese Green Tea" in English, today "Japanese Green Tea" specifically refers to standard green tea, while since around 2010, matcha has become known worldwide specifically as "MATCHA."
From matcha Frappuccinos available at Starbucks locations worldwide to various matcha-flavored desserts including matcha ice cream, these products can now be enjoyed not only in Japan but globally.