When most people think of matcha, they picture a Japanese tea ceremony, bamboo whisks, and vibrant green powder. But the truth is far richer — matcha’s journey began over 900 years ago in China, during the Song Dynasty, before it traveled to Japan and evolved into the style most people know today.
In this in-depth guide, we’ll explore:
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What plant matcha comes from
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The history and origin of matcha tea
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How matcha traveled from China to Japan
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Why Chinese matcha deserves global recognition today
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The differences between Chinese and Japanese matcha
What Is Matcha Made Of?
Matcha is made from the Camellia sinensis plant — the same plant used for green, black, oolong, and white teas. What makes matcha unique is how it’s grown, harvested, and processed.
Unlike other teas, matcha tea leaves are:
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Shade-grown for around 20–30 days before harvest, which boosts chlorophyll and amino acid content, giving matcha its bright green color and umami taste.
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Stone-milled into a fine powder, so you consume the whole leaf rather than just an infusion.
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Specially selected from the youngest, most tender leaves for the smoothest flavor.
For a complete breakdown of matcha’s health properties, check out our guide:
The True Origin of Matcha Tea: Ancient China
While Japanese tea ceremonies have become synonymous with matcha, the powdered tea tradition started in China. Historical records show that during the Tang Dynasty (618–907), Chinese tea drinkers began steaming and pressing tea leaves into bricks for easier transport.
By the Song Dynasty (960–1279), tea preparation evolved into “dian cha” (点茶) — whisking finely ground tea powder with hot water in a bowl, creating a frothy, vibrant drink. This was the direct ancestor of modern matcha.
This tradition was not only a beverage but also a cultural art, celebrated by scholars, poets, and emperors. The aesthetic principles of simplicity, stillness, and seasonal awareness influenced what later became the Japanese tea ceremony.
For an introduction to matcha’s cultural roots, read:
How Matcha Reached Japan
In the late 12th century, Eisai, a Japanese Buddhist monk, traveled to China to study Chan (Zen) Buddhism. He brought back tea seeds, tea-making techniques, and the powdered tea tradition to Japan.
Over centuries, Japanese matcha evolved with its own cultivation methods, flavor profiles, and ceremonial practices. However, the Chinese Song Dynasty style — the original form of matcha — gradually faded in China due to changes in tea culture, making way for loose-leaf brewing methods like gongfu cha.
Today, with a global rediscovery of traditional tea culture, Chinese matcha is returning to the spotlight. Brands like Leafmill are reviving this heritage with high-grade ceremonial matcha grown in pristine tea regions of China.
Where Is Matcha Tea Grown Today?
Matcha can be grown in several countries, but the top two producers are:
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Japan — Famous for Uji, Nishio, and Shizuoka matcha, known for their umami-heavy profiles.
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China — Producing matcha primarily in Zhejiang, Fujian, and Sichuan provinces, with a flavor spectrum ranging from grassy and fresh to nutty and mellow.
Chinese matcha’s advantages include:
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Diverse terroirs and flavor complexity
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Larger-scale production capabilities
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Competitive pricing without compromising quality
If you’re looking for premium Chinese matcha, see our
Leafmill Ceremonial Grade Matcha
Is Matcha Japanese or Chinese?
Historically — Chinese.
Culturally — Both.
Matcha as a powdered green tea drink originated in China, but Japan preserved and refined the tradition while it disappeared from mainstream Chinese tea culture.
Now, with the revival of Song-style matcha in China, we’re witnessing a dual heritage:
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Japan’s tea ceremony emphasizes ritual and umami flavors.
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China’s matcha brings ancient history, diverse terroirs, and a bolder range of taste profiles.
Health Benefits of Matcha
Matcha — especially ceremonial grade Chinese matcha — is packed with antioxidants, amino acids, and natural caffeine. Benefits include:
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Sustained energy without the crash
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Rich in EGCG (epigallocatechin gallate), which supports metabolism and heart health
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L-theanine for calm focus
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Detoxifying chlorophyll for cellular health
Learn more in our detailed health breakdown:
Why Choose Chinese Matcha Today
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Authentic heritage — Revives the original Song Dynasty tea tradition.
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Flavor diversity — From fresh and vegetal to nutty and mellow.
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Sustainability — Many farms in China follow eco-friendly practices.
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Value — High quality at more competitive prices.
At Leafmill, we select matcha grown in misty, high-altitude tea gardens for optimal flavor and nutrient density, using traditional stone milling to achieve silky texture.
FAQ: Matcha Origins & Production
Q: What plant does matcha come from?
A: Matcha comes from the Camellia sinensis tea plant, the same species as all traditional teas.
Q: Did matcha originate in China or Japan?
A: Matcha originated in China during the Song Dynasty. Japan later adopted and developed it into its own unique style.
Q: How old is matcha?
A: Over 900 years old, with origins dating back to the 10th century.
Q: Where is matcha grown today?
A: Primarily in Japan and China, with smaller production in Taiwan and Kenya.
Q: Is Chinese matcha lower quality than Japanese matcha?
A: Not necessarily — quality depends on cultivation, harvest, and milling. Premium Chinese matcha can match or exceed Japanese matcha in taste and nutrition.
Conclusion
Matcha’s story is one of cultural exchange, historical depth, and evolving taste. While Japan popularized matcha worldwide, its roots are firmly planted in ancient China. Today, Chinese matcha is making a comeback, offering tea lovers around the world a connection to the drink’s original spirit.
If you want to experience this heritage in every sip, try our
Leafmill Ceremonial Grade Matcha
and join us in reviving the true origin of matcha.
Tang Dynasty (618–907)
Tea leaves are steamed, pressed into bricks, and powdered for travel and trade — the earliest form of matcha.
Song Dynasty (960–1279)
“Dian Cha” — whisking powdered tea into hot water — becomes a refined art among scholars and emperors in China.
1191
Japanese monk Eisai brings tea seeds and powdered tea techniques from China to Japan, planting the roots of Japanese matcha culture.
16th Century
Japan develops its own tea ceremony and cultivates matcha with unique umami-rich flavors.
21st Century
China revives Song-style matcha production. Brands like Leafmill bring premium ceremonial-grade Chinese matcha to the world.
