Matcha is a powdered Green tea most commonly found and produced in Japan. Powdered Green was first brought to Japan from China in the twelfth-century by Zen monks who studied on China. The tea plants used to produce Matcha are shaded for three weeks, 21 days, before they are harvested. The leaves are processed whole until their veins and stems are removed, saving only the dry leafy parts of the leaves. This is called Tencha. The Tencha leaf flakes are then stone ground by slow moving grinders into Matcha powder. The flavor of the liquor made with Tencha is deep and similar to Gyokuro, while the Matcha is thick and rich. Matcha is different from a steeping tea in that it is whisked to serve. Matcha powder is served by whisking the powder with water in a bowl until the liquid is well mixed and filmed with a thick froth of small bubbles.