A unique type of green tea, called Matcha, has a long tradition in Japan. Unlike other green teas, Matcha is processed into a fine powder from crushed tea leaves. It was introduced to Japan from China by Buddhist monks in the 8th century, and in the centuries that followed, drinking Matcha tea became a ritual, meant for contemplating works of art, relaxing and enjoying the company of friends.
Matcha is especially valued for its positive effects on human health. Thanks to its caffeine and theanine content, it has a stimulating yet soothing effect and, unlike coffee, does not cause feelings of restlessness in addition to arousal. On the contrary, it induces a state of "calm attention".
Matcha is very popular these days. It can be prepared according to the traditional ceremony of the tea journey (chanoyu, sadó) in a chawan tea bowl using a chasen whisk and a chashan teaspoon. If you are not a tea drinker, you will be pleased to know that matcha has a wide range of uses. You can use it to make delicious matcha lattes, add it to smoothies, but also to your favourite muesli. It's also great in a variety of desserts where its colour stands out.