History of Matcha in Timeline

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Matcha

Matcha is a finely ground green tea powder produced from shade-grown tea leaves. This shade-growing process contributes to its vibrant green hue and distinct umami flavor. Its consumption involves suspending the powder in hot water.

1912: Taishō period

During the Taishō period which started in 1912, the invention of the tencha dryer occurred.

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1926: Early Shōwa period

In 1926, the early Shōwa period began, seeing the invention of the tencha dryer which used radiant heat to efficiently dry steamed tea leaves.

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1989: End of Shōwa period

The Shōwa period ended in 1989, during which the invention of the tencha dryer significantly improved product quality compared to the earlier bairo method.

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2023: ISO 20715:2023

In 2023, ISO 20715:2023 allows matcha to be made from tender leaves, buds, or shoots, but Japanese food labeling standard allows it to be made only from leaves.

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