Green • Mo Cha | Nutty, Savory

What is mo cha, and what’s its relation to matcha?

Mo cha making, or tea in powder form, originated in China during the Jin Dynasty (266-420), and then popularized during the Song Dynasty (960-1279). Green tea leaves are first steamed, compressed and then milled to powder. After sifting the powder into a cha wan (a mo cha bowl), tea maker mixes the powder with water to create a paste or 汤花 (Tāng Huā).

During the Song Dynasty, mo cha production and consumption were brought to Japan by Monk Eisai. Japan not only adopted this way of tea, but further refined the production techniques and established a sophisticated and rigorous Japanese Tea Ceremony.

After the Mongol Empire conquered China and established the Yuan Dynasty (1271-1368), mo cha making was regarded as too complicated and a drink for the aristocracy. It was banned outright during the subsequent Ming Dynasty (1368-1644), where a frugal lifestyle is praised over a luxurious one. Thus mo cha craft completely disappeared in China.

Reclaiming the lost art

In recent years, a group of Chinese green tea producers who have a yearning to reclaim this lost art, partnered with China's largest tea company Zhejiang Tea Group to acquire the latest technology and education on Japanese matcha production. The producers decided to use a local cultivar dragon well #43 to create this unique mo cha, where its distinct nuttiness and savory notes are accentuated.

VT is so honored to be partnering with these tea producers as they continue on this journey of re-claiming and learning. No one is perfect at the start, but we believe in the process and their commitment to master the craft. As you whisk up a bowl of mo cha, know that you are taking part in reviving a thousand-year-old tradition!

Steeping Instruction

Water temperature
170 F

Amount of tea
1/2 tsp or 2 bamboo scoops

Water volume
1/2 cup or 70g

warming your vessel
warm your chawan with a small amount of hot water, dip and twirl your bamboo whisk within to soak the tips of your whisk. dump out the hot water and dry your chawan.

mo cha whisking

Sift mo cha through a sieve into your warm chawan, and pour a small amount of the 70g water into the chawan. use the bamboo whisk to gently whisk mo cha into a paste. add the remaining water, whisk swiftly in a "w" motion slightly off the bottom of the chawan. stop whisking when a lush green foam builds at the top. eNJOY!