Matcha is a finely ground powder made from shade-grown green tea leaves.
Unlike most teas, it is whisked with hot water and consumed whole rather than being steeped and discarded.
It is best known as the tea used in the Japanese tea ceremony, while culinary-grade matcha is widely used in drinks, sweets, and desserts.
The practice of drinking powdered tea is introduced to Japan from China in the late 12th century by Buddhist monks, including Eisai.
Later becomes closely associated with Zen Buddhism and the development of the Japanese tea ceremony.
Matcha intended for drinking in the tea ceremony is different from culinary-grade matcha and is usually purchased from specialty tea merchants or tea ceremony suppliers.
In recent years, high-quality matcha has become more expensive and, at times, difficult to obtain because of growing demand.
During a tea gathering, guests may ask about the otsume (the tea merchant or producer) and the name of the tea.
The host carefully selects the matcha to suit the season, the occasion, and the theme of the gathering.