Origins of Matcha The history of matcha dates back to the 12th century, when the monk Eisai brought tencha seeds from China to Japan, along with the bamboo whisk preparation method from the Song dynasty. By the 13th century, during the Kamakura period, Uji in Kyoto had become the central hub of matcha cultivation, owing to its fertile soil and favorable climate. At the time, Kyoto, as the imperial capital, was also the center of Japan’s elite and tea practitioners. This proximity encouraged continuous refinement of tea cultivation practices in...
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Matcha Storage Methods Keep unopened matcha in the refrigerator or freezer. Once opened, store in the refrigerator away from strong odors, or in a cool, dry place away from direct sunlight. Matcha Preparation Methods Usucha 2 g matcha + 2 - 3 oz (60 - 90 mL) water Sift & whisk matcha with water heated to 75–80°C (167–175°F) until smooth and frothy. Add ice for an americano. Koicha 4 g matcha + 2 oz (60 mL) water Sift & whisk matcha with water heated to 75–80°C (167–175°F) until thick and...
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