The Japanese green tea powder used in tea ceremonies is matcha.
Matcha is a finely ground powder made from specially processed green tea leaves, usually grown under shade before harvest. Unlike ordinary brewed tea, matcha is whisked directly into hot water, so the drinker consumes the powdered leaf rather than discarding it. Its vivid color and concentrated, grassy flavor come from this preparation.
The tradition has roots in China’s Song dynasty, when powdered tea was whisked in bowls. Buddhist monks and other Japanese travelers brought related practices to Japan. By the 16th century, tea master Sen no Rikyū had helped shape chanoyu, the Japanese tea ceremony, emphasizing disciplined preparation, hospitality, and simplicity.
Matcha is not the same as sencha, in which whole or cut leaves are steeped and removed. Hojicha is roasted green tea, while gyokuro is a shaded leaf tea that is brewed rather than ground. Today, matcha is also used in wagashi sweets, noodles, ice cream, and lattes, although culinary-grade products may differ from ceremonial matcha.