Matcha (抹茶) is a finely ground powder of specially grown and processed green tea leaves that originated in China. Later, the characteristic green color of 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 transformed into a bright green tea from its previous brown color. 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 increases in theanine and caffeine production. 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.

The traditional Japanese tea ceremony, typically known as "chanoyu" (茶の湯), centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality. In modern times, matcha is also used to flavor and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes and a variety of Japanese wagashi confectionery.