Matcha is a powder made by grinding steamed new tea leaves, with stems and leaf veins removed, in a millstone. This powder is dissolved in boiled water and drunk. The unique deep green color of matcha is created by covering the tea plant to block sunlight two to three weeks before picking.
The custom of preparing matcha was established during the Muromachi period (1338-1573) and spread by Sen no Rikyu (1552-1591). The preparation of matcha for guests in a tea ceremony is one example of culture that expresses Japanese hospitality.