Matcha tea originated in China and flourished during the Tang Dynasty and Song Dynasty. As early as during the Tang Dynasty, people invented steamed green loose tea (grinding tea), but also reviewed the evaluation of the color and flavor of tea, and became an indispensable daily beverage. In the Song Dynasty, it developed into a tea banquet, and the most famous tea expert, Cai Xiang, a great writer, commented on the method of tea fighting in "Tea Records": the tea group was broken into small pieces, then crushed into fine powder, sifted out the tea powder, and took two money to put it into the hot tealight, and injected it into the boiling water, and then the soup was blossomed to taste the color, aroma, and taste, and the best one was the best one. Ru Dunhe in the Qing Dynasty, said in the Yueyin interpretation of the ancient tea must be a little, the spotless tea (matcha) for the handful of bubble tea, must choose one or two good fruit snacks, known as snacks, called point of tea. The way of drinking Matcha referred to here is the Chinese Tea Ceremony during the Tang and Song dynasties, which shows that the Chinese Tea Ceremony (Matcha) has a history of more than 1,000 years, and is hundreds of years older than the present-day Oolong Tea Ceremony. Unfortunately, since the Ming Dynasty, matcha tea was no longer popular, and tea leaves were used to brew the soup and the dregs of the tea were discarded. The Chinese Matcha Ceremony was then lost, creating a break in history. At present in the world's famous Japanese tea ceremony and Japanese matcha, is through the year the Tang dynasty envoys Eisai in China after learning to bring back to Japan, matcha in Japan to be preserved, inherited and developed. Japanese matcha and the Japanese tea ceremony have now become the national treasure of Japan, and have been introduced as a gift for state guests, and are regarded as the best in Japan.

Matcha is different from ordinary green tea powder, not to mention the general sense of the tea leaves crushed. The differences between matcha and ordinary green tea powder mainly include the following two aspects:

1. Matcha briefly production process is: high-quality fresh green tea → steaming → grinding → ultra-micro-grinding → low-temperature drying → matcha. Matcha production adopts traditional milling technology and modern ultra-micro crushing technology, the whole process is always carried out in a lower temperature state, which can well preserve the active ingredients in the tea leaves.

2. Raw material requirements: Matcha has high requirements for the quality of raw materials, requiring the use of tea with high amino acid, protein and chlorophyll content, while requiring low caffeine content in raw materials. Before picking, there are requirements for the picking time and leaf size of fresh tea leaves. Matcha is produced in a relatively short period of time, only about 50 days, and the best quality matcha is produced from the best quality fresh tea leaves that are produced in April and May. The species of tea used in the processing of matcha is also very delicate, and the tea trees are cultivated by asexual propagation techniques to ensure the purity of the tea tree varieties. In addition, in order to ensure the quality of the fresh leaves, during the planting process, the tea trees are shaded from the sun and the heat, and the tea produced in this way is known as underplanting tea. Matcha is processed from overlay tea.