Wang Zhibin, general manager of Matcha Village. [PHOTO BY LI YINGXUE/CHINA DAILY]

However, during the Ming Dynasty (1368-1644), powdered tea was no longer popular, as brewing tea leaves became the norm.

"Now, we want to bring the matcha culture back to China," says Wang. "And we want to take Chinese matcha to the world."

Meanwhile, Matcha Village plans to open two branches in the United States and Dubai in the United Arab Emirates.

Matcha Village's logo is a phoenix and four green leaves.

The shop, which opened in June 2016, updates its desserts, drinks and ice creams regularly.

The matcha thousand-layer cake is one of its signature desserts, besides its matcha cheese cake, which combines matcha with French cream cheese and Thai coconut milk.

Another must-try is the matcha tiramisu, with its coffee, nuts and matcha filling.

The matcha powder used by Matcha Village is from the area that is the best place to plant the tea for matcha at a latitude of about 36 degrees north in China.

"When you powder it on your skin, it can be absorbed by your pores," says Wang.

Chinese ingredients are highlights of the matcha products, including black sesame, roses and gold foil.

"We keep developing new matcha products," says Wang.

Edible gold foil painted on sticky cake with matcha and kidney bean fillings is another type of Chinese dessert on offer.

"We are not only making matcha desserts but also expanding Chinese matcha culture," says Wang.

Contact the writer at liyingxue@chinadaily.com.cn