The long long way to drink excellent green tea in the beginning of tea history

Once up time, Matcha(Powdered Green tea) was kept in a big pottery pot. If the shogun(Japanese general, highest rank worrier among Samurai) asked Tea master(茶人sajinn), they picked up leafs from the pot. Nowadays the quality of leaf is getting better and better. So we don’t need to wait for maturing leafs, putting then into pot so long. Actually it was not available soon because the taste was bitter. For example, leafs were picked up in April & May. Then put in the pot till November. They had to wait for a half year approximately.
By the way, this pot is called Ruson Tsubo made the clay from Luzon near Philippine. It was brought in 16th century. The pot is light. And maybe the density of clay is quiet low. It means this pottery has good air through condition. This was good for leafs to be matured.
For example there’s wooden box to mature them. If you get your hands into leafs, it’s warm. You can feel it. Leafs are alive.
We drink without thinking the history of tea. However improving tea quality is long long way. The ancient tea masters had to put many efforts and their passion. This is one of reason that Japanese green tea is called as our tradition. How about visiting Kyoto to learn Japan culture and green tea history? I'm sure it fascinates you.