Understanding Matcha – More Than Just a Trendy Drink

The Story: From Meditation to the Japanese Art of Tea

The origins of matcha date back to ancient China in the 6th century. Even then, finely ground tea was highly valued—not only as a beverage, but also as a medicine and a source of spiritual support. In monasteries, it helped monks stay alert and focused during long meditation sessions without causing inner restlessness. Starting in the 12th century, this special form of tea made its way to Japan. While it gradually lost significance in China, a tea culture developed there that remains vibrant to this day. Under the influence of Zen Buddhism, a ritual surrounding tea emerged, which ultimately found expression in the famous Japanese tea ceremony.

The Plant: Care and Craftsmanship

Matcha is made from the Camellia sinensis tea plant, which requires specific growing conditions. About 20 to 30 days before harvest, the plants are shaded to protect them from direct sunlight. Due to the reduced light, they produce more chlorophyll. This gives matcha its characteristic, bright green color as well as its particularly full-bodied, slightly sweet taste.

Only the youngest and most tender tea leaves are used to produce matcha. After harvesting, they are gently steamed, then dried and stripped of stems and leaf veins. In traditional granite mills, a labor-intensive and precise process transforms them into the fine powder that makes matcha so distinctive. With matcha, the entire tea leaf is consumed in finely ground form—this not only unleashes an intense aroma but also a long-lasting, gentle caffeine boost. This combination of care and craftsmanship also reflects Dallmayr’s understanding of quality: Selected raw materials and particularly careful processing give Dallmayr Organic Matcha its authentic flavor.