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Powdered Matcha tea was only introduced with Zen Buddhism in the 11th century and use from then for tea ceremony.


In the 16th century Sen No Rikyû, a Japanese monk who created the foundations of this ritual: abstention from any luxury, suppression of any social class, use of everyday objects, and his own invention: the raku bowl which is often black in color in order to bring out the green of the Matcha. Considered by Monks as a stimulant, Matcha is not just a simple grinded green tea. It is produced from Tencha: a shaded tea which was steamed, then dried. Veins and stems are removed in order to avoid excessive bitterness.

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