Preparing powdered tea probably started in Tang period in China by pulverising tea bricks and was refined during the Song period. However now it only exists in a meaningful way in Japan where there is an elaborate formal ceremony to prepare Matcha or powdered green tea. Here, in an informal setting Matcha is whisked in a prescribed way by a student under a watchful eyes of the tea master. The tea must be uniform and frothy ensuring that no residue remains on the side of the bowl. It is then then served along with some sweets.