Is matcha Japanese or Chinese?

Both, in sequence. Powdered whisked tea began in Song dynasty China, but Japan preserved and refined it after the 12th century and developed the growing and milling methods that define matcha today, so modern matcha is considered a Japanese tea.

Matcha grown and processed around Uji, south of Kyoto, the oldest and most prestigious matcha region in Japan. Uji on a label usually signals traditional shading and stone milling, and a premium price.

Is any matcha grown in New Zealand?

No commercial matcha is grown in NZ at any meaningful scale. The climate, shading infrastructure and milling tradition sit in Japan. NZ brands import Japanese matcha and blend or pack it locally.

Where does matcha come from

Matcha originated in China, where Song dynasty drinkers whipped powdered tea into hot water, and it was carried to Japan by Zen monks in the late 12th century. Japan refined the practice into the tea ceremony and modern production, and today the regions of Uji, near Kyoto, and Nishio produce Japan's most celebrated matcha.

How did matcha start in China and move to Japan

Powdered tea was the fashionable preparation of China's Song dynasty (960 to 1279), when compressed tea was ground and whisked into a froth. The Zen monk Eisai is credited with bringing tea seeds and the powdered preparation to Japan in 1191, along with the Zen practice it accompanied. While powdered tea later faded in China, Japanese monasteries kept it, and by the 16th century Sen no Rikyū had shaped its drinking into chanoyu, the Japanese tea ceremony, with matcha at its centre.

Where is matcha grown today

Japan remains the reference point for quality matcha, and a few regions dominate.

Uji (Kyoto prefecture): the most prestigious name in matcha, growing shaded tea since the 12th century and the birthplace of modern tencha processing.
Nishio (Aichi prefecture): a specialist matcha region with fertile river soils, producing a large share of Japan's tencha.
Shizuoka, Kagoshima and Fukuoka (Yame): major tea prefectures with growing matcha output, from everyday to premium grades.
China and other origins: significant volumes of lower-cost powder, commonly used in food manufacturing and cheaper blends.

Why do Uji and Nishio matter on a label

A named region is a proxy for method. Uji and Nishio built their reputations on long shading, careful hand or precision harvesting, and slow stone milling, and their names on a tin usually signal that tradition, and a matching price. That said, region alone does not guarantee grade: excellent matcha also comes from Kagoshima and Yame, and mediocre powder can trade on a famous name. Harvest, colour and freshness still matter more than the postcode.

How did matcha get to New Zealand

Matcha reached New Zealand the same way it reached most Western countries: through Japanese food culture, then the specialty coffee scene, then social media. Over the last few years NZ demand has grown sharply, with searches more than doubling since 2024. Local brands now import single-origin Japanese matcha directly, supermarkets stock it, and the matcha latte is a fixture of NZ cafe menus from Auckland to Queenstown.

Common questions

Is matcha Japanese or Chinese?: Both, in sequence. Powdered whisked tea began in Song dynasty China, but Japan preserved and refined it after the 12th century and developed the growing and milling methods that define matcha today, so modern matcha is considered a Japanese tea.
What is Uji matcha?: Matcha grown and processed around Uji, south of Kyoto, the oldest and most prestigious matcha region in Japan. Uji on a label usually signals traditional shading and stone milling, and a premium price.
Is any matcha grown in New Zealand?: No commercial matcha is grown in NZ at any meaningful scale. The climate, shading infrastructure and milling tradition sit in Japan. NZ brands import Japanese matcha and blend or pack it locally.