Matcha is a polyphenol-dense green tea used for centuries in Asia. Used at least since the 7th or 8th century in China, and various other parts of Asia soon after, it is believed to have been brought to Japan in the 12th century specifically for the purposes of tea ceremonies by Zen Buddhist Monk Myoan Eisai.

The preparation of matcha during a Japanese tea ceremony is very much about pleasing the guests, both aesthetically and emotionally. It is a pure act of respect, and the entire process is considered to be a gesture of the heart. Often, after the matcha is whisked (with water that should be hot but not boiled), there are sweets served to counteract the bitter taste of the tea. This bitterness is attributed to the high concentration of amino acids. Once prepared, the bowl of matcha tea is then passed to each participant of the ceremony. The tools used to prepare the matcha are placed for all to see in the otherwise simple, spacious Tatami-mat room.

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