The History of Matcha in Japanese Sweets

 

Matcha, the finely ground green tea powder, is one of the most iconic ingredients in Japanese cuisine, known for its vivid green hue, earthy aroma, and deep umami flavor. Originally prized for its role in Zen Buddhist rituals and traditional tea ceremonies, matcha has since become a cornerstone ingredient in wagashi (traditional Japanese confections) and contemporary desserts.
 

From delicate handmade sweets served with ceremonial tea to luxurious matcha-infused pastries and chocolates, matcha’s journey in Japanese confectionery is a testament to its timeless appeal. Let’s explore how this aromatic, antioxidant-rich tea found its way into beloved Japanese sweets and modern culinary innovations.

 

 

1. The Origins of Matcha in Japan

 

Matcha’s story begins over 800 years ago, when Buddhist monks brought powdered tea from China to Japan.

 

The Early Days: Matcha and Zen Buddhism

 

  • 12th Century – The Buddhist monk Eisai introduced powdered green tea from China to Japan. The meditative preparation and consumption of matcha became central to Zen Buddhism, helping monks stay alert during long hours of meditation.
     
  • 16th Century – The Japanese tea ceremony (chanoyu), led by Sen no Rikyū, refined matcha preparation into an art form of simplicity and mindfulness.
     

At this time, matcha was exclusive to nobility, samurai, and Buddhist temples—but it wouldn’t remain that way forever.

 

 

2. The Birth of Matcha-Infused Sweets

 

By the Edo period (1603-1868), matcha became more accessible, leading to its incorporation into wagashi (traditional Japanese confections).

 

Wagashi Meets Matcha

 

Matcha’s naturally earthy, slightly bitter taste pairs beautifully with sweet ingredients like red bean paste (anko) and mochi, leading to the creation of many classic sweets:

 

  • Matcha Manjū (Steamed Buns) – Soft, fluffy buns filled with sweet azuki bean paste, subtly flavored with matcha.
     
  • Matcha Dango (Rice Dumplings) – Chewy skewered dumplings coated in a matcha-sweet soy glaze.
     
  • Matcha Yōkan (Jellied Dessert) – A firm, smooth bean paste jelly infused with matcha, often enjoyed with tea.
     

During this time, tea houses in Kyoto began serving matcha-based confections alongside traditional tea, further solidifying matcha’s role in Japanese sweets.

 

 

3. The Modernization of Matcha Desserts

 

By the Meiji period (1868-1912), Western influences in Japan led to fusion desserts, and matcha was soon incorporated into Western-style pastries and sweets.

 

The Rise of Matcha in Modern Pâtisserie

 

  • Matcha Castella Cake – Inspired by Portuguese sponge cake, this fluffy honey-sweetened cake gained popularity with matcha flavoring.
     
  • Matcha Ice Cream (Matcha Aisu) – First produced in the 1900s, matcha ice cream became a global sensation, known for its creamy bitterness and refreshing depth.
     
  • Matcha Cookies & Pastries – With the rise of bakeries and cafés, matcha became a staple in cakes, financiers, éclairs, and even croissants.
     

By the late 20th century, matcha desserts had expanded beyond Japan, influencing international bakeries, coffee shops, and luxury pâtisseries.

 

4. The Globalization of Matcha Sweets

 

In the 21st century, matcha experienced a boom in popularity worldwide, thanks to its health benefits, unique flavor, and aesthetic appeal.

 

Matcha in Global Dessert Culture

 

  • Matcha Pancakes & Cheesecake – Layered pancakes and creamy cheesecakes infused with matcha became popular in Japan and abroad.
     
  • Matcha Doughnuts & Tiramisu – A fusion of Japanese flavors with Western classics.
     
  • Matcha Chocolate & Kit-Kat – Japan’s famous Matcha Kit-Kat became a symbol of Japan’s innovative confectionery scene.
     

With matcha now a global phenomenon, its presence in sweets continues to evolve, bridging traditional Japanese flavors with contemporary culinary trends.

 

Final Thoughts: Matcha’s Timeless Appeal in Sweets

 

From Zen temples to tea houses, and from wagashi to modern pâtisserie, matcha has woven itself into the fabric of Japanese sweets. Its balance of sweetness and bitterness, along with its distinctive umami depth, makes it a truly versatile and cherished ingredient.