The origin of Matcha: Chinese or Japanese?

We love Japanese things, but many times everything wonderful that they reproduce with that almost elfin perfection has its origin in China. And if we ask ourselves about the Origin of Matcha is no exception. Let's review a little the History of Matcha, our favorite tea:

Origins in China
Tang Dynasty (618-907): The consumption of powdered tea began during this dynasty in China. Tea leaves were steamed, dried, and then ground into a fine powder.
Song Dynasty (960-1279): The practice of whisking tea powder in hot water with a bamboo whisk (known as chanoyu in Japan) became popular. This method is considered a precursor to modern matcha tea.

Introduction in Japan
12th century: Buddhist monk Eisai introduced powdered tea to Japan after visiting China. Eisai brought tea seeds back with him and wrote about the health benefits of green tea in his book Kissa Yōjōki (“Drinking Tea for a Healthy Life”).
Zen Buddhist monks adopted matcha as part of their meditation practices, as it helped them stay alert during long meditation sessions.

Development in Japan
During the 14th century, matcha tea became a prestigious drink among samurai and nobility.
In the 16th century, tea master Sen no Rikyū formalized the Japanese tea ceremony (chanoyu), which elevated matcha to a symbol of aesthetics, discipline, and spirituality. This ceremony focuses on the preparation and consumption of matcha in a ritualized context.

Characteristics of Matcha
Production: Matcha tea is made from tencha green tea leaves, which are grown under shade to increase the chlorophyll and amino acids, such as L-theanine, that provide its characteristic umami flavor. The leaves are ground with stone mills to form a fine powder.
Traditional use: Prepare by mixing the powder with hot water in a bowl until a homogeneous and foamy mixture is obtained.

In short, The origin of matcha is Chinese, such as sushi and a lot of Japanese cuisine. Another debate is how well the Japanese know how to work on their branding (especially with matcha), but we'll leave that for another occasion.