Nestled in the high, mist-shrouded altitudes of Zhejiang province, Jingshan Temple stands as a monumental sanctuary of tea history. Founded in the Tang Dynasty, the temple became a flourishing center for both Zen Buddhism and tea cultivation. It was here, over twelve centuries ago, that the historic method of preparing tea—steaming the leaves, grinding them into a fine dust, and whisking them in hot water—was developed and perfected by resident monks.
To trace the path of matcha is to trace a path of spiritual and agricultural transmission. Long before it became a cornerstone of Japanese culture, this vibrant green powder was an essential element of monastic life on the slopes of Jingshan.
"The integration of tea cultivation with Zen practice began not as a luxury, but as a discipline of alertness and physical clarity."— HISTORICAL CHRONICLES
The Path of the Emerald Dust
During the Southern Song Dynasty (1127–1279), Jingshan Temple was a beacon of intellectual and spiritual activity, attracting monks and scholars from all over East Asia. Among these travelers were Japanese Buddhist monks, including the prominent Zen master Eisai.
Eisai spent years studying Zen at Jingshan. He observed how the Chinese monks used whisked powdered tea to maintain concentration during long hours of Zazen meditation. When Eisai returned to Japan in 1191, he carried with him not only Zen scriptures but also Jingshan tea seeds and the specialized utensils required for its preparation. This historic voyage planted the seeds for what would eventually evolve into the Japanese tea ceremony (Chanoyu).
A Terroir Cast in Mist
What makes Jingshan tea so distinct is its terroir. The high-altitude tea gardens are frequently enveloped in heavy mountain fog. This natural shade reduces the sunlight reaching the tea bushes, forcing the leaves to produce more chlorophyll to capture light.
The shading triggers a biological transformation: the plant accumulates high concentrations of amino acids, particularly L-theanine, which is responsible for the rich, sweet "umami" flavor, while reducing the development of bitter catechins. Ground slowly between granite stones, the resulting powder possesses a smooth texture and a vibrant green color that mirrors the forest itself.
Reclaiming the Lineage
At Amachi, we believe in honoring the historical lineage of matcha. While the culture of powdered tea was largely lost in China after the Ming Dynasty shifted preference toward loose-leaf steeping, the original high-altitude cultivars have persisted on the Jingshan slopes.
We partner directly with family farms in Zhejiang who maintain these traditional high-altitude shade-growing practices. By combining the ancient horticultural lineage of Jingshan with rigorous organic farming standards, we are proud to offer a tea that reconnects us to the original, 1,200-year-old tradition of Zen tea.