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.
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.
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.
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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