Stone-ground powdered green tea, whisked with hot water in a tea bowl. Kyoto's tea merchants have refined matcha grades since the 13th century.

Matcha entered Japan from Song China in 1191 through the Zen monk Eisai, who planted the first tea seeds at Kosanji Temple in Kyoto's northwest. The Uji region south of Kyoto became Japan's matcha heartland; tea merchants Ippodo (founded 1717), Marukyu Koyamaen (founded 1704) and Nakamura Tokichi (founded 1854) still grade and grind the country's reference matcha. The modern matcha-cafe wave starting at Tsujiri Gion in the 1990s exported Kyoto matcha-as-dessert globally.

Where to eat Matcha in Kyoto

6 editor picks for Matcha in Kyoto, ranked by editorial score. All Kyoto signature dishes · Matcha across every city.

Make it at home

Serves 15 minEasy

Ingredients

  • 2g ceremonial-grade matcha (one teaspoon)
  • 60ml hot water at 80C (not boiling)
  • A bamboo chasen tea whisk
  • A chawan tea bowl, warmed with hot water

Method

  1. Warm the chawan bowl with hot water, then empty and dry.
  2. Sift the matcha powder into the bowl through a fine strainer to remove any lumps.
  3. Pour the 80C water in a slow stream into the bowl over the matcha.
  4. Whisk briskly with the chasen in a zig-zag M motion, keeping the whisk near the surface, for 15-20 seconds.
  5. Stop when a fine foam covers the surface; lift the whisk vertically out of the bowl.
  6. Drink in three sips, finishing with the foam layer.

Editor tip. Water temperature is the single biggest variable. Boiling water destroys the L-theanine and turns matcha bitter; aim for 75-80C, no more.