Matcha feels very now. You see it in cafés, morning routines, Pilates studios, TikTok recipes and probably all over your Instagram feed. Strawberry matcha. Matcha cloud. Matcha tonic. Matcha gelato. The list keeps growing.
But its story goes back more than a thousand years.
and plot twist: It didn't start in Japan.
The Origin of Matcha
Where tea was consumed for centuries before powdered tea became associated with the form we recognize as matcha today.
During China's Song dynasty (960–1279), powdered tea (mǒchá 抹茶) became particularly prominent. Tea leaves were processed, ground into powder, and whisked with hot water in a bowl.
It was this powdered-tea tradition that would eventually make its way to Japan.
How Matcha Came to Japan
During the late 12th century, Japanese Buddhist monks travelled to China to study Zen Buddhism and Chinese culture. Among them was Eisai (1141–1215), a Japanese monk who travelled to China and later helped popularize tea drinking in Japan.
When Eisai returned to Japan, he brought tea seeds and knowledge of tea cultivation and preparation with him.
Eisai planted the tea seeds in Kyoto, helping establish tea cultivation in Japan. During the Kamakura period (1185–1333), powdered tea was still relatively rare and was associated with Buddhist monks and the elite, giving it an air of luxury and prestige.
Later, during the Muromachi period (1336–1573), tea cultivation and production continued to evolve. Farmers began shading tea plants before harvest, a technique that helped produce leaves with a deeper green colour and a distinctive flavour profile. This method would eventually become an important part of producing high-quality matcha.
So… What Makes Matcha Matcha?
Here's where things get interesting.
Matcha isn't simply "green tea powder."
The tea plants used to make matcha are typically shaded before harvesting. Limiting sunlight changes the chemistry of the leaves, contributing to their deep green colour, amino acids, sweetness and umami.
After harvesting, the leaves are steamed to prevent oxidation and carefully processed.
Eventually, they become a tea called tencha.
The tencha is then finely ground until it becomes the incredibly fine green powder we know as matcha.
And unlike regular tea, where you steep the leaves and throw them away, with matcha you're consuming the powdered leaf itself.
From China, To Japan, To Everywhere
So, where does that leave us today?
Matcha began with the powdered tea traditions of China, was brought to Japan centuries ago, and evolved into the deeply rooted tea culture we know today.
And now, matcha has come full circle.
Today, matcha is produced in different tea-growing regions, each with its own cultivars, terroir, processing methods and flavour profiles. Just like wine or coffee, where a tea comes from can tell you something about what to expect in the cup, but it doesn't tell the whole story.
At Chaboys, we believe matcha shouldn't be limited by geography, tradition or the idea that there's only one "right" way to enjoy it.
After all, matcha has travelled across cultures and generations to get here. We think it should be for everyone, too.
Hence our slogan:
Matcha for Everyone.