A Silent Ceremony in Every Grain

Jun 30, 2025

「EP.50」抹茶

MATCHA
Kyoto, Shizuoka, Kagoshima, Aichi, and more!

「transcript」

In the early 13th century, Zen monk Eisai brought matcha from China to Japan, praising tea as a remedy for body and spirit. The idea soon took root in Uji, Kyoto, which became Japan's tea capital by the Muromachi period.

Samurai and nobles cherished the deep, umami-rich flavor of this vibrant drink. Over time, it evolved into chanoyu, the Japanese tea ceremony, expressing simplicity and mindfulness.

Like other tea, matcha grows year-round, but for 3 to 4 weeks before harvest, plants are shaded to boost sweetness and reduce bitterness. Tender leaves are hand-picked, steamed to stop oxidation, and air-dried, producing aracha.

The leaves are then sorted to remove stems and veins, and slowly stone-ground. These mills rotate just once per second to prevent heat and preserve color and aroma.

The result is a delicate powder, each grain only 5 to 10 microns, smooth, vivid, and rich in chlorophyll and theanine.

Matcha ranges from culinary-grade which retains more bitterness, to ceremonial-grade, full of umami and aroma. Today, it’s loved worldwide for its taste, calming energy, and antioxidants.

*The assets featured here are the work of their rightful creators, credited below