The Complete Glossary Of Matcha Terms

Cultivation & Growing Methods is the set of techniques for growing matcha plants. It determines leaf quality through shading, soil preparation, and harvest timing.

Cultural & Ceremony Terms is vocabulary for matcha rituals and traditions. It describes practices in tea ceremonies and customs.

Adulteration is the addition of substances to matcha to increase quantity or reduce costs. It compromises purity and safety by introducing fillers or contaminants.

Amino Acids are compounds that form proteins. They build proteins and support metabolism in organisms.

Photosynthesis converts light energy into chemical energy. It produces glucose by using sunlight, water, and carbon dioxide.

Aracha is tea leaves in the stage between harvest and processing. It forms the base for production of matcha and other teas.

Asahi is a tea cultivar from Uji, Kyoto. It produces matcha with umami and color.

Asamushi is a hot spring resort in Aomori Prefecture. It offers natural hot springs along Mutsu Bay.

Astringency is a sensation in the mouth from tannins binding to proteins. It creates dryness and puckering on the tongue and oral tissues.

Authenticity is the state of being the origin or source. It verifies identity and confirms the absence of imitation or counterfeit.

Bamboo Whisk Care is the maintenance of a chasen after use. It preserves shape and function through rinsing and drying.

Batch Number is a code that identifies a group of products from the same production run. It tracks products for quality control and recalls.

Best By Date is a label on matcha packaging. It indicates the timeframe for consumption at peak quality and flavor.

Blended is matcha powder mixed with other ingredients. It balances flavor by combining matcha with roasted tea or additives.

Body is the texture and weight of matcha in the mouth. It describes mouthfeel during consumption.

Catechins is a group of polyphenols in tea leaves. It provides antioxidants that combat oxidation in the body.

Ceremonial Grade is the classification for matcha from the youngest tea leaves. It indicates matcha for consumption in tea ceremonies without additives.

Chakin is a cloth in tea ceremonies. It wipes the tea bowl before and after use.

Chawan is a bowl for matcha tea. It holds and mixes matcha powder with water during preparation.

Chasen is a bamboo whisk for matcha preparation. It whisks powder with water to create foam and blend tea.

Chanoyu is the ceremony for matcha preparation in Japan. It demonstrates principles of harmony, respect, purity, and tranquility through movements and rituals.

Chado/Sado is the Japanese tea ceremony for matcha. It emphasizes harmony, respect, purity, and tranquility through preparation and presentation.

Chashaku is a bamboo scoop for matcha. It measures and transfers matcha powder from container to bowl during preparation.

Chaji is a tea ceremony in Korea. It fosters connection through tea preparation, conversation, and rituals.

Cha-no-yu is the ceremony for preparing and serving matcha. It demonstrates harmony, respect, purity, and tranquility through movements and rituals.

Chlorophyll is a pigment in plants and algae. It absorbs light and converts energy for photosynthesis.

Classic Grade is a matcha powder with a strong flavor. It works in lattes, cold brews, and recipes for everyday use.

Cold Chain is a system that controls temperature during storage and transport. It maintains product quality by preventing spoilage from production to delivery.

Cold Brew is a method that steeps coffee grounds in water for 12 to 24 hours. It produces a concentrate with less acidity than hot brewing.

Color Value is the lightness or darkness of matcha powder. It indicates quality through the spectrum from white to black.

Culinary Grade is a matcha classification for cooking and baking. It indicates suitability for recipes rather than drinking.

Cultivar is a plant variety from selective breeding. It determines matcha characteristics through genetics that control flavor, color, and growth.

Cupping is a therapy with cups on skin. It stimulates blood flow and relieves tension.

Direct Trade is a sourcing model between buyers and producers. It eliminates intermediaries and establishes relationships for transactions.

EGCG is a catechin in green tea and matcha. It neutralizes free radicals in the body.

Finish is the aftertaste that remains after swallowing matcha. It reveals quality through lingering flavor on the palate.

FOB Price is the cost of goods loaded onto a vessel at the port. It includes product cost and loading charges but excludes shipping and insurance.

Foam Layer is the froth on top of whisked matcha tea. It indicates proper whisking technique and shows aeration.

Furui is a sifter for matcha powder. It removes lumps before whisking.

Fukamushi is a steaming method for green tea. It extends steaming time to enhance umami.

Gokou is a tea cultivar from Japan. It produces matcha with umami and creamy notes.

Grade Standards is a system of criteria that classifies matcha quality. It evaluates characteristics like color, texture, and origin.

Gyokuro is green tea grown in shade. It delivers umami flavor through amino acids.

Harvest Date is the day when matcha leaves are picked from tea plants. It indicates freshness and determines flavor and quality of the powder.

Hand Picking is a method that removes leaves from tea plants by hand. It selects leaves based on maturity and position on the plant.

Heavy Metal Testing is a process that detects metals in matcha or tea. It measures contamination levels from lead, arsenic, cadmium, and mercury.

Ichigo ichie is a concept from tea ceremony that means one time, one meeting. It emphasizes the uniqueness of each moment and encourages mindfulness.

Ichibancha is the first harvest of tea leaves in spring. It produces matcha with concentrated nutrients from winter dormancy.

Iemoto is the headmaster of a school in arts like tea ceremony or ikebana. The iemoto preserves and transmits the lineage and teachings of the art form.

Ishi-usu is a stone mortar from Japan. It grinds matcha leaves into powder through rotation of a stone pestle.

JAS Organic is a certification standard from Japan for organic products. It verifies compliance with production and processing requirements.

Jikagise is a shading method in matcha cultivation. It covers tea plants directly with fabric to block sunlight.

Kabusecha is a tea that undergoes shading before harvest. The shading increases chlorophyll and umami in the leaves.

Kabuse is a shading method in tea cultivation. It increases amino acids in tea leaves by blocking sunlight before harvest.

Kagoshima is a prefecture in Japan on Kyushu Island. It produces matcha in regions with volcanic soil and climate conditions.

Kikai-zumi is a method of tea harvesting using machines. It increases efficiency and yield in tea production.

Kokumi is a taste sensation that has no flavor. It enhances mouthfulness and depth by activating receptors on the tongue.

Koicha is a matcha tea preparation in ceremonies. It uses more powder and less water than usucha to create a paste.

Koicha-yo is matcha powder for koicha preparation. It indicates quality for thick tea in ceremonies.

Kuchidoke is a texture term in matcha tasting. It describes how powder dissolves on the tongue.

Kusenaoshi is a tool that holds a chasen bamboo whisk. It preserves the shape of the whisk tines during drying and storage.

L-theanine is an amino acid in tea leaves. It promotes relaxation and increases neurotransmitters in the brain.

Photosynthesis converts light energy into chemical energy. It produces glucose by using sunlight, water, and carbon dioxide.

Machine Harvest is the use of machinery to gather matcha tea leaves from fields. It increases productivity and reduces labor costs during harvest.

Matcha Latte is a beverage that combines matcha powder with steamed milk. It delivers caffeine and antioxidants in a drink format.

Mizuya is a preparation room in a tea house. It stores utensils and supports tea ceremony preparation behind the scenes.

Milling Date is the date when matcha leaves are ground into powder. It indicates freshness and tracks shelf life for consumers.

Micron Size is a unit that measures one millionth of a meter. It indicates particle dimensions in matcha powder and tea products.

Photosynthesis converts light energy into chemical energy. It produces glucose by using sunlight, water, and carbon dioxide.

MOQ is the minimum order quantity a supplier accepts per transaction. It sets the threshold buyers must meet to purchase products.

Moisture Content is the amount of water in matcha powder. It indicates freshness and storage conditions that affect flavor and texture.

MSG is monosodium glutamate, a sodium salt of glutamic acid. It enhances umami flavor in food and beverages.

Natsume is a container that stores matcha powder for tea ceremonies. It holds and presents matcha during usucha preparation.

Nibancha is the second harvest of tea leaves in the season. It occurs in summer and produces tea with a different flavor profile.

Nishio is a city in Aichi Prefecture, Japan. It produces matcha from tea fields in the region.

Ōishita-en is a tea field with shaded plants. It produces matcha and gyokuro by blocking sunlight before harvest.

Okashi is sweets and snacks from Japan. It is food for tea ceremonies and celebrations.

Okumidori is a tea cultivar from Japan. It produces matcha with umami flavor.

Oxidation is a reaction where matcha loses electrons and gains oxygen. It degrades flavor and color when matcha contacts air.

Particle Distribution is the arrangement of particles within matcha powder. It affects texture and dissolution when whisked in water.

Pesticide Residue is traces of pesticides that remain on crops after application. It indicates contamination levels in matcha and tea products.

pH Level is a scale from 0 to 14. It measures acidity or alkalinity in matcha and water based on hydrogen ion concentration.

Roji is the garden path that leads to a teahouse in tea ceremony. It creates a transition from the entrance to the ceremony space.

Samidori is a tea cultivar from Uji. It produces matcha with umami and color.

Sanbancha is a Japanese green tea from mature leaves harvested late in the season. It produces a roasted flavor with lower caffeine content.

Sen no Rikyu is a tea master from Japan who lived from 1522 to 1591. He established the principles of the tea ceremony.

Sencha is a tea from steamed and rolled leaves. It delivers umami and flavor when brewed below boiling temperature.

Shelf Life is the duration a product remains usable under storage conditions. It indicates the time before matcha loses potency and flavor.

Shizuoka is a prefecture in Japan. It produces green tea in the Chubu region.

Shincha is the first harvest of green tea in spring. It captures nutrients from winter dormancy in the leaves.

Shading is the practice of covering tea plants before harvest. It increases chlorophyll and amino acids in leaves for matcha production.

Sifting is a process that passes matcha powder through a mesh. It removes clumps and creates texture for preparation.

Single Origin is matcha from one farm or region. It shows the terroir and characteristics of that location.

Stone Grinding is a process that uses stones to mill matcha. It crushes tencha leaves into powder through rotation and friction.

Storage Conditions is the temperature, humidity, and light parameters for matcha. It maintains quality and freshness during storage.

Supply Chain is the network that moves products from raw materials to customers. It coordinates sourcing, production, and distribution to deliver goods.

Tana is software for knowledge management and productivity. It organizes and connects information through notes and links.

Tannins are compounds in plants that bind proteins. They create astringency in matcha and tea.

Terroir is the combination of soil, climate, and topography in a region. It shapes the flavor and characteristics of matcha and tea.

Tezumi is a brand that sells Japanese tea and teaware. It offers matcha and teaware from hand-picked leaves.