The History of Matcha

While most people associate matcha with Japan, its origins actually trace back to China—not far, historically or geographically, from where we source our own matcha in Guizhou. Understanding this story enhances your appreciation of what’s in your cup and why quality and origin are important.

1. Matcha’s Origins in Ancient China

Matcha’s story begins during the Tang (618–907) and Song (960–1279) dynasties in China.

Back then, tea culture was already highly developed. Instead of brewing loose leaves the way we often do today, people steamed tea leaves, pressed them into solid bricks for easier storage and transport, ground those bricks into a fine powder, and whisked the powder into hot water, creating a frothy drink.

Sound familiar? This powdered, whisked tea is the direct ancestor of modern matcha.

Tea wasn’t just a casual drink: Buddhist monks used it to stay awake and focused during meditation, while scholars, poets, and the elite enjoyed it at elegant tea gatherings.

Over time, China shifted toward loose-leaf brewing, but the idea of finely milled, whisked tea didn’t disappear. It traveled—and found a new home.

2. How Matcha Traveled from China to Japan

In the late 12th century, a Japanese monk named Eisai came to China to study Chan (Zen) Buddhism. While in China, he encountered powdered tea and its meditative use in temples.

When Eisai returned to Japan around 1191, he brought back tea seeds from China and knowledge of powdered tea preparation.

He shared tea with monks and the warrior class, writing a book that praised tea as a “medicine for the mind and body.” This sparked a deep connection between matcha, mindfulness, and health that still lives on today.

So while Japan refined and ritualized matcha, it was China that planted the first seeds—a legacy that continues in regions like Guizhou, where our matcha at Brewprint Coffee is grown today.

3. From Monks to Samurai: Matcha Gains Prestige

As powdered tea culture grew in Japan, it spread from temple halls to the homes of the samurai and elite. Samurai valued matcha as a source of calm alertness, helping them stay focused and composed, and tea gatherings became opportunities to display refinement, taste, and social status.

Over time, some tea masters turned away from luxury and extravagance. Instead, they focused on simplicity, inner stillness, and mindful appreciation of each moment. This quiet, reflective spirit became the foundation of the Japanese tea ceremony.

4. The Japanese Tea Ceremony and the Spirit of Matcha

Between the 15th and 16th centuries, matcha evolved into a full art form: the Japanese tea ceremony (chanoyu).

One of its most influential figures was Sen no Rikyū, who emphasized four core principles: harmony (wa), respect (kei), purity (sei), and tranquility (jaku).

Instead of grand rooms and golden decor, the ceremony favored small, humble tea rooms, natural handmade utensils, and the beauty of imperfection—known as wabi-sabi.

Matcha wasn’t just a drink. It was a moment: whisked with intention, served with care, and shared in stillness.

At Brewprint Coffee, we’re inspired by this mindset—even if you’re drinking your matcha on the go, it can still be a small pause in your day, a quiet ritual in a busy world.

5. How Traditional Matcha Is Grown and Made

Whether you’re a curious beginner or already tea-savvy, knowing how matcha is made helps you understand why quality varies so much from one brand to another.

5.1 Shade-growing: Creating that deep green colour

The finest matcha—whether from Japan or China—starts with shade-grown tea plants. A few weeks before harvest, tea bushes are covered to block most sunlight. With less light, the plant produces more chlorophyll (for that vibrant green colour) and L-theanine (for a smoother, calmer energy). The result: a richer umami flavour and less bitterness.

This method, developed historically in Japan and now practiced in top tea regions of China (including Guizhou), is one reason some matcha tastes smooth and creamy—while others taste harsh or dull.

5.2 From leaf to tencha

Once harvested, the leaves are steamed to prevent oxidation and lock in colour, then dried, with stems and veins removed. What’s left is called tencha—the pure leaf that will become matcha.

5.3 Stone grinding into fine powder

Tencha is then ground into an ultra-fine powder, traditionally using granite stone mills. Grinding slowly keeps the powder cool and preserves flavour and nutrients. The end result should feel like silk, not sandy or gritty.

When you see matcha that’s yellowish, brownish, or coarse, it’s often a sign of lower quality leaves or faster, harsher processing.

At Brewprint Coffee, we source our matcha from Guizhou, China, where the cool, misty climate and high elevation create excellent conditions for high-quality, shade-grown green tea. Our producers use traditional methods so the matcha you drink honours this long history of care.

6. China’s Modern Role in Matcha

While Japan is best known for matcha today, China is where powdered tea began—and over the last few decades, it has re-emerged as an important origin for matcha-style green tea.

Regions like Guizhou are now recognized for clean, mountainous environments, ideal conditions for pesticide-conscious, quality-focused tea farming, and the ability to produce vibrant, flavourful matcha at a more accessible price.

This makes Guizhou matcha an excellent choice for beginners who want to explore matcha without a huge upfront investment, tea-savvy drinkers who appreciate good value and origin diversity, and coffee lovers curious to balance their espresso habit with a gentler kind of caffeine.

By sourcing from Guizhou, we’re connecting back to matcha’s Chinese roots while still honouring the production standards that matcha lovers expect today.

7. Ceremonial vs. Culinary Matcha: Which Is Right for You?

You’ll often see matcha sold as “ceremonial” or “culinary” grade. Here’s what that really means.

Ceremonial-grade matcha is best for drinking straight (just matcha + water) and traditional, mindful preparation. It’s made from younger, first-harvest leaves, with a bright, intense green colour, smooth and naturally sweet flavour rich in umami, and minimal bitterness.

Culinary-grade matcha is best for lattes, iced drinks, smoothies, and baking. It’s made from slightly more mature leaves, with a stronger flavour that stands up well to milk and sweeteners — a bit more astringent, but perfect in recipes.

At Brewprint Coffee, we select matcha from Guizhou that works beautifully both for straight sipping and for lattes, depending on how you prefer to enjoy it. If you’re new: want a simple, pure matcha experience? Start with a ceremony-style preparation. Love creamy drinks? Try a Brewprint matcha latte—hot or iced.

8. Why Matcha Feels Different from Coffee

As a coffee-focused brand, we know many of our customers are used to the punch of espresso. Matcha hits differently—and that’s exactly the point.

Matcha offers gentle, steady energy — the caffeine is balanced by L-theanine, an amino acid that promotes calm focus. There’s no sudden crash, as many people find matcha’s energy curve smoother than coffee’s. And you get whole-leaf benefits: with matcha, you’re consuming the entire leaf in powdered form, not just an infusion.

If you love your coffee (we do too), matcha doesn’t have to replace it. It can be your afternoon pick-me-up that won’t keep you up all night, your focus drink for work or study, or your weekend ritual when you want something calmer and more meditative.

9. What to Look For When Choosing Matcha

Whether you buy from us or elsewhere, here are the key signs of good matcha — colour: bright, vibrant green; texture: very fine and silky; aroma: fresh, grassy, slightly sweet; flavour: balanced, with gentle sweetness and umami—no overwhelming bitterness.

At Brewprint Coffee, we source our matcha from Guizhou, China, because the high-altitude, misty environment is ideal for quality green tea, farmers use techniques that mirror the traditional methods refined over centuries, and it allows us to offer a matcha that’s both authentic and accessible—great for beginners and satisfying for connoisseurs.

10. Bring 1,000 Years of Matcha History into Your Daily Routine

From ancient Chinese monasteries to samurai tea rooms, from Zen rituals to modern cafés, matcha has always been about more than just caffeine. It’s about mindful preparation, calm focused energy, and taking a moment in your day to pause and reset.

You don’t need a full tea ceremony to enjoy that. You just need a good matcha, some hot water (and maybe milk), and a minute to yourself.

Ready to taste the history?

Try our Cloud Matcha or Mist Matcha sourced from Guizhou, China and experience the roots of matcha’s story in your own cup. Start simple: whisk with hot (not boiling) water and sip it straight. Or make it your new ritual: a Brewprint matcha latte as your daily calm-energy companion.

However you enjoy it, every cup connects you to over a millennium of tea culture—and we’re proud to bring that tradition to you at Brewprint Coffee.