Green tea came into fashion during the Ming Dynasty of China, after the earlier practice of grinding tea leaves into powder for powdered tea halted. Though the practice of powdered tea was replaced with steeping style Green tea, the powdered Green tea practice was preserved by the Japanese, called Matcha. The most notable distinction between Chinese and Japanese Green tea is that Chinese Green is pan fired to stop oxidation, whereas Japanese green is steamed. Pan firing results in a typically more nutty and sometimes smoky flavored Green tea. This is also true for our Vietnam Silver Snake Green tea.