Matcha, a type of powdered green tea popular in Japan, is produced by being finely milled — and used in other contexts, such as flavouring sweets. Matcha is held in cylindrical containers. Below are a few of the steps taken in the Japanese Tea Ceremony, which requires a large tea cup/bowl (chawan), bamboo tea whisk (chasen) and tea scoop (chashaku).
Brief History, in Song Dynasty, preparation and consumption of powdered tea was formed into a ritual by Zen(chan) Buddhists. The earliest Chan monastic code in existence. So Zen Buddhism and the chinese methods of preparing powdered tea were brought to Japan in 1191 by the monk Eisai.Since that, the powdered tea was to be an very important item at Zen monasteries in Japan, and became very highly appreciated by others in the upper-social life during the 14th through 16th centuries.
Process: Tea field requires to bamboo mats or tarp shadow-covered in spring, normally it is 10-30 days prior to harvest in order to reduce the sunlight shinning directly to the plants. In this step, it helps tea leaves increase more chlorophyll & amino acid content, at the meantime, it is the reason causes the tea leaves' color is greener. After well-selected the fresh young tea leaves in early April in our cooperated shadow-covered tea field; then the tea leaves are steamed and dried to ground in the traditional stone mill method to be matcha finally.