The global rise of matcha — praised for its antioxidants, vibrant green hue, and Zen appeal — often credits Japan as its birthplace. But tea historians know a deeper story: China was brewing powdered tea centuries before Japan.

During the Song dynasty, elite scholars and Buddhist monks prepared tea through a process called diancha, which involved whisking finely milled green tea powder in hot water using bamboo tools. Aesthetic foam, color contrast, and poetic symbolism defined the experience.

This practice inspired spiritual reflection and artistic competitions, often among literati who took pride in achieving the “perfect froth.” Temples in Hangzhou and Fujian became centers of this early tea art.

When Zen monks carried these rituals to Japan, they were preserved and transformed into the formal matcha culture we see today. Ironically, while Japan protected this method for centuries, China’s own powdered tea tradition faded under changing dynastic tastes and brewing methods.

Now, a new generation of Chinese tea scholars and artisans is seeking to rediscover and reinterpret this legacy. Our team at TeaTeapot is passionate about these stories — curating authentic Chinese teas that link the past with the present.

Understanding matcha’s roots not only honors tradition but also reminds us that tea — like history — is always evolving.