The appearance of the vivid-green powder elicits smiles and appreciative sounds, and anticipation among dozens of tea lovers. Their hand-milled batches now ready for whisking with hot water, they will soon be rewarded for their patience. The foreign tourists attending a matcha-making experience in Uji, near Kyoto in western Japan, are united in their love of the powdered, bitter form of green tea the Japanese have been drinking for centuries, and which is now at the centre of a global boom. Made from the leaves of the Camellia sinensis plant and originally served, in highly stylised fashion, at formal tea...