Talk:Matcha

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Health Properties (multiple sections consolidated into one)

"No mention of antioxidant or other health properties": [Undated, unidentified author] Matcha contains EGCG & Catechins, giving it a uniquely high Oxygen Radical Absorbance Capacity. This is poorly referenced in this post. Matcha is also rich in Chlorophyll

"Health benefits section possibly biased": There is a health benefits section but no mention about the possibility of fluorosis because of high fluoride content, or about possible aluminium contamination of some matcha. Of course we should find reliable sources too if adding these... 76.10.128.192 (talk) 16:49, 6 January 2012 (UTC)

"Health Benefits": Can the article please include some mention of health benefits. I notice at least two prior entries on this page regarding health benefits, yet the present article has no section on health benefits. Various (inadequately reliable) websites make health claims, see, for example: http://matchasource.com/health-benefits-of-matcha-tea/ What does a review of reliable sources tell us about the health benefits? Even if there is no reliable evidence of health benefits, it is probably worth mentioning the various claims that are made, and commenting on the reliability of those claims. Thanks! --Lbeaumont (talk) 19:32, 27 July 2016 (UTC)

Any discussion of health effects would need WP:MEDRS backing. The page had some poorly-sourced claims in the past and was improved. Alexbrn (talk) 23:42, 27 July 2016 (UTC)

Thank you, Alexbrn, for the link to the reliable sources guidelines. This article may have been improved but it may also have deteriorated again, since then. The section had claims with footnotes linking to a website selling the product: https://www.marimatcha.com/matcha-101. That website cited a presumably scientific journal and article but no publication date or page number. I replaced the two footnotes linking to the marketing website with 'citation needed', per WP:CITENEED. (I also consolidated three sections regarding health properties into one section here.)

Pre-Japanese Ritual Use?

Is there any evidence for pre-Japanese use of matcha as a sacrament in Chan buddhism? Alexwoods 12:14, 12 June 2007 (UTC)

I'm afraid I don't have any industrial-grade references on had, but everybody seems to pretty much agree that matcha didn't exist in Japan before Zen monk Eisai brought it in from China, which would seem to imply that Zen (Chan) monks in China were using it before. The "sacrament" wording is likely inappropriate though, so I've excised that bit. Jpatokal 13:54, 18 June 2007 (UTC)

Thanks. I don't dispute that it was brought to Japan by Eisai, that is well documented. My issue is with the claim that it was used ritually in Chan Buddhism in China at all. Everything I've read on the origins of the tea ceremony, including the Wikipedia page, indicated that it developed in Japan. Alexwoods 14:09, 18 June 2007 (UTC)

As I recall it was used as an offering, but I don't have a source for that. Exploding Boy 15:56, 18 June 2007 (UTC)

Why is it spelled "matcha"?

When written in hiragana, its まっちゃ, which when rominized, is maccha. Can someone explain this?? THROUGH FIRE JUSTICE IS SERVED! 21:50, 19 October 2007 (UTC)

When written in hiragana, its まっちゃ Yes indeed. / which when rominized, is maccha. No. Or anyway not when it's romanized in this way, which for better or worse is the way used within en:WP. And if Japanese weren't romanized in this way, the only obvious alternative would be to romanize it in this way (or a minor variant thereof), which for this word would result not in "maccha" but in mattya. -- Hoary 23:11, 19 October 2007 (UTC)

"Maccha" is the correct spelling. However, some conservative north americans still hold on to a dated version of the Hepburn system. It is similar to spelling espresso "expresso", a spelling with a history, but not used by the Italians. More info under espresso. ~~ —Preceding unsigned comment added by Goatea (talk • contribs) 07:40, 6 April 2008 (UTC)

Sigh. There is no version of any standardized system under which まっちゃ is romanized "maccha". Jpatokal (talk) 10:21, 6 April 2008 (UTC)

No textbook written after 2000 will have matcha in it. Only maccha. When I was in Japan, my profs explained this to me. Ask any Japanese person to write maccha and they will spell it maccha. The government is trying to clean up Hepburn, and the tc was one of the things to go because it's rare inside the country to spell this way. "Kit Kat"'s chocolate bar has maccha spelled on it, etc. It's just the north americans. ~~ —Preceding unsigned comment added by Goatea (talk • contribs) 23:20, 6 April 2008 (UTC)

Regardless of opinion, why doesn't this article say also spelled maccha? I tried writing that and it got deleted. People should know it's not a spelling mistake to spell it maccha. ~~ —Preceding unsigned comment added by Goatea (talk • contribs) 23:22, 6 April 2008 (UTC)

We won't budge on the issue. Even if we would, we would ask you to prove Wikipedia:Reliable sources which *explicitly* say that maccha is used instead of matcha. We beg ourselves to the US LOC system. WhisperToMe (talk) 03:49, 9 April 2008 (UTC)

This non-issue is dead, as explained here. And a redirect from "maccha" to "matcha" fixes everything. -- Hoary (talk) 23:46, 6 April 2008 (UTC)

I totally took your advice and read the archived discussion. I called the Japanese Language Division and they said they don't recognize "matcha" as legitimate. They said only "maccha" and "mattya" are legit. They also said most people spell it "maccha", and they are okay with that.

~~goatea —Preceding unsigned comment added by Goatea (talk • contribs) 06:55, 30 April 2008 (UTC)

The Japanese Language Division, you say? Care to share the phone number? Jpatokal (talk) 07:20, 30 April 2008 (UTC)

Oh wow... :D TomorrowTime (talk) 08:25, 30 April 2008 (UTC)

The number is +81-3-5253-4111 Ask for the language division. Goatea (talk) 11:01, 30 April 2008 (UTC)

Hey, that's Monbukagakusho's switchboard. I'm almost, but not quite, tempted to try! Jpatokal (talk) 13:52, 30 April 2008 (UTC)

I have never seen the spelling "maccha" in Japan. Or outside Japan either, for that matter. Only in a few cases online. "Matcha" is by far and away the most common spelling. And I've never seen any romaji at all on the Kit Kat Matcha: it's written in kanji. Also, as indicated previously, Monbusho has nothing to do with how we write Japanese words in English. Why must we go through this continually?

By the way, it's also worth noting (although it doesn't have direct influence on how we spell it here) that every other language Wikipedia article on the tea spells it like we do, including the Chinese article. Exploding Boy (talk) 17:41, 30 April 2008 (UTC)

It's also worth noting that Goatea's sole contributions have been to this discussion. Perhaps s/he's simply a new manifestation of the last objector? Exploding Boy (talk) 17:47, 30 April 2008 (UTC)

Thanks for the vote of confidence Exploding Boy. It's interesting that there is no way that you guys are open to the possibility that you might be wrong. I mean I don't really care either way. I just thought it was interesting cuz I have seen different spellings and I like the tea. It's kind of sad for all those companies who spell it matcha, I would say. But if you guys think the Japanese government has no rights over the spelling of the word, then enjoy your little matcha club. I'm sure there will be more and more people who start to question this. But as long as the same 5 people keep tabs on this article, I'm sure you can fend them off. Good luck people. And it would be interesting if one of you did try phoning and explained your case to the government. You might come across as open minded to change. Peace. Goatea (talk) 03:48, 1 May 2008 (UTC)

And for the record, I am a different "objector". Goatea (talk) 03:52, 1 May 2008 (UTC)

Please do not archive. It is important that this article remains open for others to voice their opinion. Goatea (talk) 07:29, 2 May 2008 (UTC)

This non-issue has been done to death, Goatea. Enough. -- Hoary (talk) 12:22, 2 May 2008 (UTC)

I think this article should be renamed to maccha. This matcha spelling is embarassing. The only argument for it is that Google search finds matcha more than maccha. When a person searches for maccha, they generally search for maccha and turn it into 抹茶, which come up a lot in Google. Anyhow, it would seem that no matter how many Japanese profs, looking at packaging from Japan, talking with Japanese people, they all spell it maccha. The ones who know matcha, just are aware of it as a strange phenomenon.

What I am talking about here is ego. To think that we, as English speakers, can claim that such a word is under our jurisdiction to define? And such a new word for the english speaking mainstream. It would be much more respectful to get off this matcha trip and start spelling it correctly.

If you agree, please post in here. This issue is embarassing to have up and does a lot of damage. There are some tea instructors who accidentally spell it with a t because of this article. Yegads. The good news is that a number of tea schools have already updated their curriculum, like the VCC in Vancouver.

- NipponDancer —Preceding unsigned comment added by 24.68.109.177 (talk) 09:32, 16 March 2011 (UTC)

→ Hepburn romanization. Jpatokal (talk) 10:31, 17 March 2011 (UTC)

Stolen Article

Large parts of this article have been copy pasted from http://www.afternoonteaparty.com/2006/12/08/matcha-green-tea/ --Rektide (talk) 19:01, 26 February 2008 (UTC)

Or maybe you're being too rash. That blog entry states this article as one of its sources... TomorrowTime (talk) 20:30, 26 February 2008 (UTC)

I agree with TomorrowTime. Also look at the date the article was received on afternoonteaparty.com (it says December 8, 2006). Then go to the Wikipedia article Matcha (not the Talk page) and click History. Scroll down to the last version before that and click it to see what was on Wikipedia before it was on afternoonteaparty. I think you'll agree the copying and pasting went the other way. Fg2 (talk) 20:39, 26 February 2008 (UTC)

Korean name

Powdered green tea appears to be used in some Korean products. What is the Korean name? Badagnani (talk) 03:22, 19 March 2008 (UTC)

Probably it's the Korean pronunciation of 抹茶. However I'm not sure we need to include it - whatever it is - in the article as it's not clear how that would be relevant. I don't think matcha is particularly popular in Korea and I note that there doesn't seem to be a Korean-language Wikipedia page for it. —Preceding unsigned comment added by Alexwoods (talk • contribs) 13:41, 19 March 2008 (UTC)

Powdered green tea is mentioned at hotteok. I think it's used as an ingredient in some special kinds of noodles too. Badagnani (talk) 18:19, 19 March 2008 (UTC)

So it would be 말차 (malcha). This item shows up extensively on Korean websites: [1] Badagnani (talk) 18:36, 19 March 2008 (UTC)

Good detective work, but I don't see how this is relevant to the article. There is no page for 말차 in the Korean wiki, and only 29,000 google hits, most of which seem to be referring to the Japanese product. By way of contrast, the English term gets over 900,000 hits and the kanji / hanzi over 7 million. The most I would say about that is that Japanese matcha appears to be known in Korea, which is not really information that should be in the article, unless you want to start a section of countries in which matcha is known to exist. It's clearly not a popular drink in Korea the way green tea is. If you feel like putting some energy into this subject, I for one would love to see more info on Wikipedia about native Korean green teas. Alexwoods (talk) 20:27, 19 March 2008 (UTC)

Spelling redux

Blech... just read through The Great Matcha/Maccha/Mattya Spelling Debate. Fun stuff. I can understand the revert of my recent edit, but hear me out. I'm not proposing a page move or a change in emphasis. While I admit to having very little knowledge of romanization schemes, as the reference I posted says, the "Maccha" spelling is in actual use (though a Google search, along with my own experience, suggests it's very much in the minority). I understand the bad blood over the spelling debate, carried over from Gotea/Newshinjitsu's little crusade, but I can't think of any ways in which the two extra words "or Maccha" have a negative effect on readers, and I can think of a couple of positive effects. --Sneftel (talk) 14:25, 7 August 2008 (UTC)

Basically it boils down to "well, if Maccha, then why not Mattya?".

AFAIK there is no WP-wide policy on alternate names, but Wikipedia:Naming conventions (geographic names) suggests that "Relevant foreign language names (one used by at least 10% of sources in the English language [...]) are permitted and should be listed in alphabetic order of their respective languages". Obviously matcha is not a place; but on a quick Google I get 110k hits for maccha vs 1.6M matcha, which comes out to less than 10%. Jpatokal (talk) 12:05, 8 August 2008 (UTC)

I agree with Jpatokal that it's not necessary, or desirable, to list exhaustively the spellings of the word. That's better done in a dictionary than an encyclopedia, anyway. I think the suggestion on geographic names is intended to cover one place with multiple languages or nations in its history, for example, Strasbourg. The cutoff of 10% is sensible for avoiding many edit wars, while being fair and uniform to people who speak the languages or are citizens of the countries. Powdered tea doesn't have such a constituency, so I wouldn't think we'd have to be as careful to be fair since there aren't groups of people whose native romanization is Kunrei-shiki or wāpuro. Wikipedia has developed a systematic style guide for representing Japanese using letters. I vigorously argued against some aspects of the guide (although nothing related to writing maccha) but I lost. For consistency across articles, I recommend sticking to Wikipedia romanization, for better or for worse. And if maccha, why not "Zyoudo Sinnsyuu" or "Yagyû Jyûbê"? We'd be both divided and unsystematic if we okayed random variances from policy. It would become harder for readers to figure out what we mean. Fg2 (talk) 12:44, 8 August 2008 (UTC)

I think the redirect is more than sufficient in this case. Exploding Boy (talk) 17:18, 8 August 2008 (UTC)

Matcha is not the same as powdered sencha

Currently the article wrongly gives the impression that matcha = "powdered green tea". But that would mean powdered sencha = matcha, obviously false. --C S (talk) 09:16, 10 August 2008 (UTC)

I see the correct information is in the production section but the beginning of the article and infobox gives the wrong impression. So I will change it. --C S (talk) 09:17, 10 August 2008 (UTC)

The infobox gives alternative names in actual use, and matcha is referred to in English as "powdered tea" [2], not "a particular form of powdered tea". Jpatokal (talk) 19:01, 10 August 2008 (UTC)

Excuse me, but I looked through several pages of your helpful Google search on "powdered tea" and it does little to establish that the alternative English name of "Matcha" is "powdered tea". In fact, most of the hits are for terms such as "Matcha powdered tea" or "Matcha, powdered tea used in the Japanese tea ceremony". Please give some references, preferably good authoritative ones, for the fact(?) that the English term for "matcha" is "powdered tea". --C S (talk) 00:11, 11 August 2008 (UTC)

I'm not claiming it's "the" English term, the infobox is just there to state that it's one possible alternative term. And it is: here's a Google search for pages with "japanese powdered tea" minus matcha/maccha/macha, and it gets ~8000 hits, virtually all of which seem to refer to matcha. There's even a dictionary that translates English "powdered tea" as Japanese "matcha". Jpatokal (talk) 05:09, 11 August 2008 (UTC)

The fact that some random online dictionary gives the translation of "matcha" as "powdered tea" does not make that true, nor does it establish "powdered tea" (or "Japanese powdered tea") as a common alternative term for "matcha". Even if the ~8000 G-hits were using the term "powdered tea" in the context of matcha, e.g. japanese tea ceremony equipment, their use of "powdered tea" as in "bowl used to grind tea leaves into powdered tea" hardly establishes "powdered tea" as an alternate term for "matcha" anymore than referring to a Chevrolet Corvette as a sports car establishes the term "sports car" as being an alternative term for "Corvette". Another example: "In sado, special powdered tea, different from ordinary Japanese tea is chiefly used. The powdered tea is put into a teacup..." It seems to me that virtually all the hits are of this variety, using "powdered tea" as descriptive in a particular context, but not implying that "powdered tea" = "matcha". Indeed, this example makes it clear that they are referring to a "special powdered tea". In an eBay ad description, one can hardly expect a high level of clarity. Can you give me a single, authoritative source that explains that "Japanese powdered tea" is a common, established English usage meaning "matcha", rather than say "powdered tea" from Japan? Please do me the courtesy of actually doing some research and providing sources. This habit of yours of giving me Google search links which so easily and miraculously prove your point is getting wearisome, since it actually takes me a while to look through the results only to find the results are not so conclusive. --C S (talk) 05:33, 11 August 2008 (UTC)

Here's four.

WWWJDIC. Search for "powdered tea" with "Restrict to common words only", get "matcha" as the only result.

EUDict. Search for English "powdered tea", get Japanese "matcha".

FreeDict. Search for "powdered tea", get "matcha" as the only result.

Saiga-JP. Search for "powdered tea", get "matcha" as the only result. Jpatokal (talk) 11:22, 11 August 2008 (UTC)

There are three different kinds of powdered tea in Japan. Matcha/抹茶, Funmatsucha/粉末茶 and Konacha/粉茶. It's so sad that there is only one name in English but I think it's correct to describe matcha as "a particular form of powdered tea". Oda Mari (talk) 06:39, 20 August 2008 (UTC)

Chlorophyll and tannins

One section states: "Also, as a result of chlorophyll's relationship to tannin, younger growth is greener and more vibrant in colour, while more developed leaves further down the plant have had their chlorophyll convert gradually into tannin[citation needed], giving a more bitter flavour and duller brown-green colour profile."

Granted, it has "citation needed," but you will never find a citation for this statement because chlorophylls and tannins are not chemically related. As a chemist, I would recommend removing this statement until somebody produces a scientific reference for this assertion (i.e. not one from some guy selling tea).

138.162.0.44 (talk) 19:46, 13 January 2009 (UTC)

Sounds sensible. The "chlorophyll convert gradually into tannin" thing was odd news to me too, so I've deleted this line per the "Zero information is preferred to misleading or false information"[3] doctrine and http://www.ansci.cornell.edu/plants/toxicagents/tannin.html 62.147.27.134 (talk) 12:55, 11 November 2009 (UTC)

Additional English source

The only source for the measurements given in the usucha/koicha recipes is the Yahoo Encyclopedia in Japanese, which is not ideal sourcing. I found one good how-to page in English that has all the good data and could serve as a secondary footnote to backup the Japanese-language ones: http://www.yuuki-cha.com/matcha_green_tea_powder.php

Obviously, it's hosted on a commercial website (I'm unrelated to them) and I have just scrubbed the article from 4 spammy links[4][5][6] (because they added no value per WP:EL or were plain wrong), so I don't want to look like I'm adding this one instead. But I really think it is good enough for sourcing the recipes, so I suggest that you look at it and decide whether to use it as a second source for that section. 62.147.27.134 (talk) 13:10, 11 November 2009 (UTC)

"Exploded"?

The article rather casually claims that "matcha outside Japan is often exploded" (as opposed to stone ground). What does this mean, and can it possibly be correct? 75.156.6.118 (talk) 06:34, 17 April 2010 (UTC)

It was incomprehensible. I removed it. Thank you for pointing that out. Oda Mari (talk) 15:36, 17 April 2010 (UTC)

Popular in japan?

first sentences should state made in Japan. icetea8 (talk) 12:49, 25 April 2011 (UTC)

Matcha originated in China, and today most over 90% of the matcha supply is made in China. Matcha is culturally more relevant to the Japanese than it is to the chinese, because in Japan it is considered the to be high quality tea, and in china it is considered low qualitity tea. Thus it is accurate it say it is most polular in japan, but it not to say it comes from Japan. RevDan (talk) 02:58, 12 September 2011 (UTC)

Not all powdered tea is matcha. As the article says, powdered tea originates from China, but matcha refers specifically to the ceremonial tea prepared from gyokuro leaves, which (AFAIK) is not drunk in China at all. Jpatokal (talk) 10:44, 12 September 2011 (UTC)

What you are quoting is marketing hype from a website. 抹茶 (mo-cha/matcha) and the tea ceremony know today in japan, have their origins in the song dynasty of china, and is refereed to in ancient Chinese text. Matcha was known in Japan since the 11th century, long before 玉露 (gyokuro) was invented in year 1835. By covering the tea plants in Japan, they sought to replicate the low light conditions of the misty mountain tea fields in China. When I said 90% of the worlds matcha supply comes from china I'm not referring to "green tea powder". 75.149.62.182 (talk) 03:00, 20 September 2011 (UTC)

Again, powdered green tea comes from China, and the article already says so; but matcha in its current form and the current process for making it were developed in Japan, and the stuff is not even drunk any more in China.

Also, the "origin" label in the infobox is there to say where the tea is currently produced (=Japan), not where the plant "originally" comes from. Jpatokal (talk) 12:22, 20 September 2011 (UTC)

Even most of the matcha sold by Japanese tea companies is grown in China (a fact that they don't openly advertise) The origin is China no matter how you want to look at it. But since the most prestigious and well know matcha comes from Japan, I will concede to Japan being in the infobox along with China. I hope you can see the generosity of this compromise. 75.149.62.182 (talk) 01:13, 21 September 2011 (UTC)

Please provide sources, 75.149.62.182. Thank you. Oda Mari (talk) 06:12, 21 September 2011 (UTC)

Preparation quantities?

The article says -

Usucha, or thin tea, is prepared with approximately 1.75 grams[9] (amounting to 1.5 heaping chashaku scoop, or about half a teaspoon i.e. level teaspoon) of matcha...

and

Koicha, or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3.75 grams[10] (amounting to 3 heaping chashaku scoops, or about one teaspoon i.e. full teaspoon) of matcha...

It's entirely unclear what is meant by the teaspoon portion of this. A teaspoon is a fairly exact unit of measurement. "Half a teaspoon" is half a teaspoon. I have one in my kitchen, when I fill it with something, leveled off, that is half a teaspoon ... it is not a "level teaspoon" - a teaspoon is a "level teaspoon". Then Koicha goes on to say it is "about one teaspoon", but Usucha is a "level teaspoon" and Koicha is supposed to be roughly double ... and "i.e. full teaspoon" doesn't help any ... what does that mean? A heaping teaspoon (which is not an exact measurement and should probably be avoided)? If Usucha is made with one level teaspoon and Koicha is made with double, it should be two level teaspoons, a.k.a. "two teaspoons" ...

Could someone please provide some clarification so this can be cleaned up? — Preceding unsigned comment added by Polaris75 (talk • contribs) 16:29, 4 October 2011 (UTC)

Based on the conversions here [7], the initial amounts (half teaspoon for usucha, full for koicha) seem correct. Fixing article now. Jpatokal (talk) 21:40, 4 October 2011 (UTC)

Temperature

Seeking a reliable source for the water temperature in the article. It currently reads 80°C -- this sounds far too hot for matcha. But if it can be referenced, then so be it. --Ds13 (talk) 02:57, 7 November 2011 (UTC)

One of the major matcha producers in Japan recommends 75-85°C in winter and 70-80°C in summer, so 80°C sounds right in the ball park. [8] Jpatokal (talk) 11:07, 7 November 2011 (UTC)

_____

Hi. On the off-chance that anyone's still invested in this entry, 80° isn't too hot for matcha at all. And nor is 90°. I'm looking for a non-commercial source.

Many Japanese people use even hotter water. In some schools of traditional tea ceremony, the water is kept audibly 'sighing' before it's introduced to the bowl, if you're interested: indication of skill with the coals, aesthetic quality of the sound, keeping the tea hot for several people to sip the bowl, matcha tastes fine when you use hot water..!

It's counter-intuitive but matcha doesn't respond to heat like leaf teas do. Horaido make theirs in the shop with fresh boiled water, for example, and recommend it on their site too (check it out:) They're a famous old matcha seller in Kyoto. I've stuck this in the entry for now since there are no links to their tea and indicates that yes, the Japanese do make matcha with water at 90° and hotter, but acknowledge we need a source that's not from a shop.

188.177.37.126 (talk) 11:01, 7 November 2019 (UTC)

References

Production

Could anyone offer any clarification on this sentence

"This slows down growth, turns the leaves a darker shade of green and causes the production of amino acids."

All plants are constantly producing amino acids regardless of growth rate so I imagine the author is indicating some amino acids in particular which are not normally produced. I cannot seem to find which they may be though Lady of the dead (talk) 15:43, 30 April 2013 (UTC)

Origin?

In the history, it says the origin is Chinese, but the origin on the matcha information on the side says it is Japan. — Preceding unsigned comment added by Fatman210 (talk • contribs) 05:05, 10 June 2013 (UTC)

Commercial information

Could you add some rough commercial information, such as "x% (0000 Tm) of the world matcha is produced in China, y% in Japan". "n% of the production is consumed in Japan",... Thank you. --Error (talk) 17:59, 26 June 2017 (UTC)

A very healthy alternative

Matcha is also a very healthy alternative to regular green tea.

I can believe that this is true. And ditto for water, herb tea, coffee, and more.

But I'm no expert. Maybe matcha is somehow healthier than the others. If so, let's see reliable, disinterested sources for this. -- Hoary (talk) 13:16, 17 February 2019 (UTC)

A few points

There are several facts that are not supported by reliable resources. The links that are available for an article/website do work. Health benefits of drinking matcha can be added.Shonoac (talk) 22:27, 1 April 2019 (UTC)

Total free amino acids

"Shading results in an increase in caffeine, total free amino acids, including theanine, but also reduces the accumulation of flavonoids (catechins) in leaves".

What does "total free amino acids" mean?

ICE77 (talk) 07:09, 17 June 2021 (UTC)

The definition of matcha

The definition of Matcha is listed and based on the Japanese Consumer Affairs Agency. Please do not delete the article without permission. If there is any other official definition, please introduce it here.--薔薇騎士団 (talk) 06:23, 25 January 2024 (UTC)

About the origin of matcha

According to this article, matcha that japan first imported from China is of brown color. Japanese developed the cultivation and production process so it result in a bright green, sweet matcha that we mostly uses today.

So i think it's proper to recognize Japan as the origin of matcha Dungnd212 (talk) 05:10, 25 February 2024 (UTC)

The original matcha is still from China, this is more of a sidenote as to where the current and popular variation is from (Japan). Since matcha's first existence was in China and not Japan, the origin is still China. However this is something that definitely should be moved into the article text, but it already exists several times. In fact the second paragraph of the entire article is about this. Jtchen26 (talk) 05:45, 25 February 2024 (UTC)

If you make matcha by roasting according to Eisai's book of the 13th century, it will be brown. Today's matcha is shade grown and not roasted, so a green color is achieved. So, while the direct origin of today's matcha is in Japan, the origin of powdered tea is in China and should be attributed to China. 薔薇騎士団 (talk) 06:43, 25 February 2024 (UTC)