Zen Buddhism and the Japanese methods of preparing powdered tea were brought to Japan in 1191 by the monk Eisai. In Japan, it became an important item at Zen monasteries and from the 14th through to the 16th centuries was highly appreciated by members of the upper echelons of society. Although powdered tea has not been popular in China for some time, a global resurgence is now occurring in the consumption of matcha, including in China.
Grinding the leaves is a slow process, because the mill stones must not get too warm, lest the aroma of the leaves gets altered. Up to one hour may be needed to grind 30 g of matcha
The flavour of matcha is dominated by its amino acids.
Where leaves destined for tencha are picked on the tea bush is vital. The very top should have developing leaves that are soft and supple. This gives a finer texture to higher grades of matcha. More-developed leaves are harder, giving lower grades a sandy texture. The better flavour is a result of the plant sending the majority of its nutrients to the growing leaves.
Traditionally, sencha leaves are dried outside in the shade and never are exposed to direct sunlight; however, now drying mostly has moved indoors. Quality matcha is vibrantly green as a result of this treatment.
Without the correct equipment and technique, matcha can become "burnt" and suffer degraded quality. Typically in Japan, it is stone-ground to a fine powder through the use of specially designed granite stone mills.
Oxidation is also a factor in determining grade. Matcha exposed to oxygen may easily become compromised. Oxidized matcha has a distinctive hay-like smell and a dull brownish-green colour.
Prior to use, the matcha often is forced through a sieve to break up clumps. Special sieves are available for this purpose, which usually are stainless steel and combine a fine wire-mesh sieve and a temporary storage container. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.