Matcha originated in China, rose in the Tang Dynasty and flourished in the Song Dynasty. As early as the Tang Dynasty, people invented steamed green loose tea (ground tea) and revised the method of evaluating the color, aroma and taste of tea, which became an indispensable daily drink for people. In the Song Dynasty, it developed into a tea feast. At that time, Cai Xiang, the most famous tea expert and great writer, commented on the method of fighting tea like this in "Tea Story": break the group tea into small pieces, then grind it into fine powder, sieve out the tea powder, take twenty cents and put it into the scalded tea cup, and pour in boiling water, so that the soup tastes good, fragrant and delicious, and the best is the best. In Yue Yan's explanation, Ru Dunhe in Qing Dynasty said that there must be something about ancient tea. His tea (matcha) is a pinch of tea, so one or two delicious fruit snacks must be chosen, which are called snacks and tea. Tea ceremony in Tang and Song Dynasties in China was the way to drink matcha. It can be seen that the tea ceremony in China has a history of 1000 years, hundreds of years earlier than the present Oolong Tea Road. But unfortunately, from the Ming Dynasty, matcha was no longer popular, replaced by tea, and tea residue was discarded. China Matcha Road was lost, forming a historical dating. At present, Japanese tea ceremony and Japanese matcha, which are quite famous in the world, were brought back to Japan by Tang Dynasty envoy Rong after studying in China, and matcha has been preserved, inherited and developed in Japan. Japan's matcha and Japanese tea ceremony have now become the quintessence of Japan, and have been cited as national guests' gifts, which are regarded as the best in Japan.

Nutritional value of matcha

In recent decades, people's understanding of tea has been greatly deepened, and the functional substance essence of tea has also been deeply understood. Nowadays, the toxic and side effects of antibiotics and growth hormone are increasingly questioned, and tea polyphenols are more and more deeply involved in people's diet because of their unique biological functions and "green" nature.

Although ordinary tea contains extremely high nutrients, only 35% of the ingredients in tea are really soluble in water, and a large number of effective ingredients that are insoluble in water are thrown away as tea dregs. Experiments show that drinking tea can absorb more nutrients than drinking tea. A bowl of matcha contains more than 30 cups of ordinary green tea, so almost all Japanese tea ceremony teachers live a long life. Changing from drinking tea to drinking tea is not only the reform of eating habits, but also the need to adapt to the fast-paced modern life. In recent years, Japan-China Friendship Exchange Association has joined hands with Shanghai Yuzhi Matcha Co., Ltd. to vigorously promote the slogan of "changing tea into tea" and actively advocate scientific, economical and simple ways of drinking tea to the public.