All About Matcha: History, Culture, Production, Varieties, and Taste

For Japanese tea lovers and tea professionals, this book introduces everything related to matcha, from the history and production methods to how to taste it, by the 4th generation of a long-established matcha wholesaler in Uji, Kyoto.

In this book, we specialize in matcha among Japanese teas, and introduce the modern definition of matcha, the history that continues from the introduction of matcha in the period of the Northern and Southern Courts, the development of production and processing methods, and how to enjoy it.

At the end of the book, there is also a “Matcha terminology encyclopedia” that compactly summarizes technical terms related to matcha and a list that summarizes the change in tencha production volume for about 300 years.

*This book is an enlarged and revised version of the 2015 edition of “All About Matcha Teaching by the Fourth Generation Uji Matcha Wholesaler” with the addition of 32 pages.

Table of contents excerpt Chapter 1 Basics of matcha
(Definition of matcha, trends in tencha production nationwide, Häagen-Dazs and Starbucks, etc.)

Chapter 2 How matcha is made
(Cultivation and production of tencha, matcha processing tools, history of tea mills and quality of matcha, etc.)

Chapter 3 The History and Transition of Matcha in Kyoto
(From the Northern and Southern Courts to the Muromachi period, the Azuchi-Momoyama period, the Edo period, the Meiji period, etc.)

Chapter 4 Matcha Yomoyama Story
(Tenders, trading companies, the difference between matcha and powdered tea, the history of cha-kabuki, how to play simple cha-kabuki)

Chapter 5 Enjoy Matcha
(How to make delicious matcha, how to knead strong tea, how to make cold matcha, drinks using matcha, sweets using matcha)

Chapter 6 Matcha Ingredients and Nutrients

Document 1 Historical document of matcha seen in photos Volume 2 Changes in tencha production volume Document 3 Matcha terminology dictionary