Matcha

Matcha[a] /ˈmætʃə, ˈmɑːtʃə/ is a finely ground powder of specially grown and processed green tea leaves that originated in China. Later, the green color exhibited in most modern matcha was developed in Japan, where most matcha is produced today. In the 12th century at the latest, Chinese compressed tea, the raw material for matcha, was introduced to Japan. When the production of compressed tea was banned in China in 1391, matcha was abandoned in China but continued to develop in Japan thereafter. When the method of shaded growing was invented in Japan in the 15th century, matcha became a bright green tea instead of the brown it had been before. Tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk.

Source: Wikipedia