Green tea was introduced to Japan in the early 9th century by Japanese Buddhist monks who studied in China. These monks, such as Saicho and Kukai, brought back tea seeds and the practice of drinking tea as a way to aid meditation. Initially, tea was consumed primarily in monasteries for its calming and focus-enhancing properties.
By the 12th century, the monk Eisai introduced matcha, powdered green tea, to Japan after visiting Chinese temples. He also wrote Kissa Yojoki (“Drinking Tea for Health”), a book extolling the health benefits of green tea, which contributed to its wider adoption in Japanese society. Over time, green tea became a central part of Japanese culture, culminating in the development of the chanoyu (tea ceremony), which remains a revered tradition today.
