Matcha is finely ground powder of specially grown and processed green tea. It is special in two aspects of farming and processing: the green tea plants for matcha are shade-grown for about three weeks be-fore harvest, and the stems and veins are removed in processing.
The traditional Chinese and Japanese tea ceremony centres on the preparation, serving, and drinking of matcha as hot tea and embodies a meditative spiritual style. In modern times, matcha also has come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese wagashi confectionery. Often, the former is referred to as ceremonial-grade matcha, meaning that the matcha powder is good enough for tea ceremony.