Matcha is green tea ground into micron powder. It originated in the Sui Dynasty of China and reached its peak in the Tang and Song Dynasties. Especially in the Song Dynasty, there was a complete matcha tea ceremony (ordering tea) in temples. At the end of the ninth century, matcha entered Japan with the Japanese envoys sent to the Tang Dynasty. The tea order was accepted and respected by the Japanese people, and it developed into today's Japanese tea ceremony. The variety of green tea usually used to make matcha is quite special. The tea leaves need to be covered for three weeks before picking. After picking, they need to be steamed to make the color more green. The crushing process is best done with a natural stone grinder.