Matcha Day

What Is Matcha Day?

February 6 is also "Matcha Day." It is said to have been established in 1992 by the Nishio Tea Industry Promotion Council in Nishio City, Aichi Prefecture, to promote the city's specialty matcha and to mark 120 years of Nishio tea production. Today it is registered with the Japan Anniversary Association as a day established by the Nishio Tea Cooperative. The wordplay "2 (fu) 6 (ro)" refers to "furo," the portable brazier used to heat water in tea ceremony during the warmer months. The hope is that matcha, often seen as formal and exclusive, can be enjoyed more casually in everyday life.

The "Furo" Marks a Time for Hospitality

In tea ceremony, the "furo" brazier is used from May to October, while the sunken "ro" hearth is used from November to April - yet February 6 deliberately celebrates matcha through the wordplay for "furo." Matcha is made by steaming tea leaves and drying them without rolling to make "tencha," then grinding them into a fine powder with a stone mill. Unlike other teas, it is whisked into hot water so that you drink the whole leaf.

A Moment's Pause in "Ippuku"

Matcha contains theanine, an amino acid behind its umami, as well as caffeine. The whole process of boiling water, whisking the tea, and sipping it quietly becomes a small pause away from a busy day. In tea ceremony, drinking a bowl of matcha is called "ippuku" — literally "one pause" — reflecting how much that moment of rest has been valued.

From Tradition to "MATCHA": A Flavor Captivating the World

Today, matcha has transcended its traditional Japanese roots and is loved worldwide simply as "MATCHA." It's become a staple flavor for lattes, ice cream, and chocolate, and is increasingly popular as a healthy drink on its own. Its delicate balance of bitterness and deep umami pairs well with an endless variety of ingredients, continuously inspiring new culinary creations.

Nishio Matcha and Japanese Craftsmanship

Nishio City in Aichi Prefecture, where this commemorative day originated, is one of Japan's leading matcha-producing regions. Full-scale tea growing there is said to have begun in 1872, when Adachi Jundō, the head priest of Kōju-in temple, brought tea seeds and processing techniques back from Uji. Tea fields are covered with black cloth to block sunlight, which gives the leaves their characteristic sweetness and vivid green color. Each stone mill produces only a few dozen grams of matcha per hour through this delicate process - on February 6, take a moment to appreciate the passion of the farmers and artisans behind every drop.

Matcha Trivia

• Made from tencha: Shade-grown leaves are steamed and dried without rolling; grinding this tencha produces matcha.
• Furo and ro: In tea ceremony, the furo brazier is used from May to October and the ro hearth from November to April. The day's wordplay comes from furo.
• Stone-milled: Because it is ground slowly in a stone mill, only a few dozen grams can be produced per hour.
• Nishio tea: Nishio City in Aichi is known as one of Japan's leading matcha (tencha) producing areas.
• Ippuku: In tea ceremony, having a bowl of matcha is called "ippuku."

Tips for Enjoying Matcha Day

• You don't need formal tea utensils - try making a "matcha latte" with your favorite mug and a whisk
• Visit a Japanese confectionery shop and enjoy carefully prepared matcha alongside a seasonal sweet
• Indulge in matcha-flavored sweets or ice cream and let the vibrant green color soothe your eyes as well
• Learn a little about the history and etiquette of tea ceremony and connect with the spirit of "wa" (Japanese harmony)

Find Quiet Stillness in a Cup of Green

Matcha Day is a chance to step away from the noise of daily life and focus on a single warm cup of tea. The deep, fragrant aroma that rises as hot water is poured gently wraps around your senses. Why not look for your own calm within that bowl of vivid green foam? In the spirit of "ichigo ichie" (one time, one meeting), savor this moment fully.