Volition Tea Co Mo Cha

Third Season is thrilled to offer this deliciously, nutty and complex Chinese Mo Cha.  About the Tea 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