7th–10th Centuries
During China's Tang Dynasty, tea leaves were steamed, formed into bricks, and prepared as a powdered drink.
During China's Tang Dynasty, tea leaves were steamed, formed into bricks, and prepared as a powdered drink.
Japanese Buddhist monk Myoan Eisai discovers matcha during a study trip to China and brings tea seeds back to Japan.
Matcha is introduced to Japan, and tea plantations are established in Kyoto.
Eisai writes "Kissa Yōjōki" (Tea Good for Health), promoting tea cultivation and consumption in Japan.
Japanese tea growers develop new grinding techniques, creating a finer green tea powder. "Tocha Tea Tournaments" become popular.
The Japanese Tea Ceremony (Chado or Sado) begins to take shape.Zen Buddhist monk Sen no Rikyu formalizes and popularizes the tea ceremony.Tea farmers discover that shading tea plants improves flavor.
Matcha becomes more widely available to the general Japanese population. Japanese producers adopt steaming methods to preserve tea's color and benefits.
Matcha gains global popularity, with products like matcha lattes being introduced in major coffee chains.