2737 BCE*
Tea enters Chinese legend
The legendary emperor Shennong is associated with the discovery of Tea and its medicinal use. This date belongs to cultural mythology, but shows how deeply Tea is rooted in China's historical imagination.
THE BAISAŌ JOURNAL / HISTORY
THE HISTORY OF MATCHA
FROM CHINESE TEA TRADITIONS TO JAPANESE REFINEMENT.
01 / THE JOURNEY
A STORY SHAPED BY TWO TEA CULTURES
Powdered Tea flourished in China. In Japan, its cultivation, preparation and ritual evolved into Matcha.
02 / THROUGH THE ERAS
From ancient legend to a global ritual
Matcha's story moves through empires, monasteries and modern cafés. Each era shaped how Tea is grown, prepared and appreciated.
760s
Lu Yu records Tea culture
Lu Yu's The Classic of Tea describes cultivation, preparation and appreciation. It helps establish Tea as a subject of study and craft, with knowledge that can be passed between generations.
805–815
Tea travels to Japan
Japanese Buddhist monks returning from China brought Tea seeds and practices into religious communities. These early exchanges established foundations for Tea cultivation and ritual in Japan.
960–1279
The rise of whisked Tea
During China's Song dynasty, finely ground Tea was mixed with hot water and whisked. The method has a clear connection to the powdered Tea tradition later developed in Japan.
1200s
Zen and the Tea bowl
Tea became embedded in Japanese Zen monastic life. Preparing and drinking it supported moments of attention and routine, helping link the bowl to contemplation and hospitality.
1391
China's changing Tea culture
Ming-era policy shifted imperial Tea practice toward loose leaves, while Japan continued developing its own powdered Tea traditions. The two cultures gradually followed different paths of preparation.
1500s
Shading transforms cultivation
Growers in Uji developed shading practices that influenced modern Matcha production. Limiting sunlight before harvest shapes the leaf's chemistry and contributes to the distinctive character of shaded Japanese Tea.
1579–1591
Rikyū and the art of simplicity
Sen no Rikyū's Tea practice and Chōjirō's ceramic bowls helped elevate restraint, imperfect beauty and attention to ordinary gestures. The chawan became central to how Matcha was prepared, presented and shared.
1960s–1980s
Beyond the Tea ceremony
In Japan, Matcha found broader expression in foods, sweets and everyday culinary formats. Its flavour and colour became familiar beyond formal Tea gatherings.
2000s
The Matcha latte travels
Modern cafés began bringing Matcha into milk-based drinks for a wider audience. The handbook highlights 2006 as a milestone in Western café culture, rather than a single universal date of invention.
Today
A global beverage with deep roots
Matcha now appears in cafés, restaurants, retail and homes worldwide. As it grows, its history offers a richer way to discuss origin, craft and responsible sourcing.
Based on the BAISAŌ Matcha Handbook, printed pages 9–10. The earliest date is Chinese legend; other dates identify broad historical periods.
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