Matcha Terms

Here’s a list of common terms associated with matcha tea along with their meanings:

  1. Matcha: A finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. It is known for its vibrant green color and health benefits.
  2. Ceremonial Grade Matcha: The highest quality of matcha, typically used in traditional Japanese tea ceremonies. It is made from the youngest tea leaves, resulting in a smooth, rich flavor and bright green color.
  3. Culinary Grade Matcha: Lower-grade matcha used in cooking and baking. It is slightly more bitter and has a less vibrant color compared to ceremonial grade matcha.
  4. Chasen: A bamboo whisk used in the preparation of matcha tea. It is essential for properly mixing matcha powder with water to create a frothy, smooth drink.
  5. Chawan: A traditional Japanese tea bowl used for drinking matcha. The design and size of the bowl can vary, but it is typically wide to allow for the whisking process.
  6. Chashaku: A bamboo scoop used to measure matcha powder. It is often used to transfer the matcha from its container into the chawan.
  7. Tencha: The shade-grown tea leaves used to make matcha. After harvesting, the leaves are steamed, dried, and deveined before being stone-ground into matcha powder.
  8. Umami: A savory taste often associated with high-quality matcha. It is one of the five basic tastes and is a key characteristic of ceremonial grade matcha.
  9. L-Theanine: An amino acid found in matcha that promotes relaxation and enhances focus without causing drowsiness. It is one of the reasons matcha is known for providing a calm, focused energy.
  10. Catechins: A type of antioxidant found in high concentrations in matcha. The most notable catechin in matcha is EGCG (epigallocatechin gallate), known for its potential health benefits, including boosting metabolism and providing anti-inflammatory effects.
  11. Gyokuro: A high-quality green tea from which matcha is often made. Like matcha, gyokuro is shade-grown to increase chlorophyll levels, which contribute to its rich green color and umami flavor.
  12. Koicha: A thick, rich form of matcha tea preparation, typically used in traditional tea ceremonies. It requires a higher ratio of matcha to water and is more intense in flavor.
  13. Usucha: A thinner, more diluted form of matcha tea. It is the more common preparation method for daily matcha consumption, resulting in a lighter, frothy drink.
  14. Sen no Rikyu: A historical figure and the most famous tea master in Japan, credited with refining the Japanese tea ceremony and promoting the use of matcha.
  15. Tate: The process of whisking matcha powder with water to create a frothy consistency. This is a crucial step in preparing matcha tea.
  16. Mizudashi: Cold-brewing method for tea, including matcha. Matcha can be mixed with cold water for a refreshing drink, particularly during the summer months.
  17. Hojicha: A type of Japanese green tea that is roasted at high temperatures. While not matcha, it is often enjoyed alongside or as an alternative to matcha, particularly because of its lower caffeine content.
  18. Namagashi: Traditional Japanese sweets often served during a tea ceremony. These sweets are designed to complement the taste of matcha, balancing its bitterness with their sweetness.
  19. Matchawan: Another term for a matcha bowl (chawan), specifically designed for the whisking and serving of matcha tea.
  20. Obon: A tray or small mat often used during the tea ceremony to serve matcha and accompanying sweets. It adds to the aesthetics and formality of the tea ceremony.
  21. Tatami: Traditional Japanese matting used in the room where a tea ceremony takes place. The environment, including tatami mats, plays a significant role in the experience of drinking matcha.
  22. Kama: The kettle used to boil water during a traditional tea ceremony. The water from the kama is used to prepare matcha.
  23. Furo: A portable brazier used to heat the water for making tea in the Japanese tea ceremony, especially during the warmer months.
  24. Ro: A sunken hearth used for heating the kettle during the winter months in a traditional Japanese tea ceremony.
  25. Sencha: A type of Japanese green tea that is different from matcha but is often compared due to both being forms of green tea. Sencha is not powdered but is brewed from whole leaves.
  26. Uji: A region in Japan famous for producing some of the highest quality matcha. Uji matcha is often considered the gold standard for matcha tea.
  27. Cha-no-yu: Literally meaning “hot water for tea,” this term is often used to refer to the Japanese tea ceremony, where matcha is prepared and consumed.
  28. Kintsugi: The Japanese art of repairing broken pottery with gold or silver lacquer. While not directly related to matcha, it is part of the aesthetic and philosophical approach often appreciated in the tea ceremony.
  29. Shibui: A Japanese term referring to a particular aesthetic of simple, subtle, and unobtrusive beauty, often associated with the utensils and environment of a tea ceremony.
  30. Kogo: A small incense container used in the tea ceremony, sometimes alongside the preparation and enjoyment of matcha.
  31. Kakemono: A hanging scroll often displayed in a tea room, featuring calligraphy or painting. It sets the tone and atmosphere for the tea ceremony.
  32. Chanoyu: Another term for the Japanese tea ceremony, focusing on the ritualistic preparation and presentation of matcha.
  33. Wabi-Sabi: A Japanese aesthetic concept that finds beauty in imperfection and impermanence. This philosophy is deeply embedded in the tea ceremony and the appreciation of matcha.
  34. O-cha: A general term for tea in Japanese, but often used colloquially to refer to green tea, including matcha.