Matcha glossary
Astringency, cultivar, usucha… if you’re new to the world of matcha and unfamiliar with these terms, welcome. We hope this guide offers clarity and a helpful starting point as you embark on your journey.
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A drying or slightly puckering sensation that can be felt on the tongue and sides of the mouth when drinking matcha. In lower-quality or unbalanced teas, astringency can feel harsh, leaning into bitterness. In well-crafted matcha, however, it can provide a desirable balance to sweetness and umami, adding a crisp and refreshing finish.
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A widely used but unregulated marketing term often used to suggest that a matcha is suitable for drinking as usucha, which is how matcha is traditionally enjoyed in what we know as the Japanese tea ceremony. There is no official standard to define what qualifies as "ceremonial grade," and any producer or retailer may use the label. As a result, it is not a reliable measure of quality. We choose not to use this term, as we believe matcha is better understood through its flavour, craftsmanship, and intended preparation than through broad marketing categories. See also: Culinary / confectionery grade.
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Translated as "The Way of Tea," Chadō is a traditional Japanese cultural practice centered on the preparation, serving, and appreciation of matcha. Chanoyu literally translates to "hot water for tea" and focuses on the physical act and ritual preparation of matcha. Both terms are often used to refer to what we know in the West as the Japanese tea ceremony.
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The traditional Japanese hand-carved bamboo whisk used to prepare matcha. Different chasen designs are suited to different styles of preparation, including usucha and koicha.
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The traditional Japanese hand-carved bamboo scoop used to measure and transfer matcha. One rounded scoop is roughly equivalent to one gram of matcha.
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The traditional Japanese bowl used to prepare and drink matcha. Chawan come in many shapes and sizes, with different forms suited to different seasons, tea styles, and personal preferences.
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A term commonly used to describe matcha intended for lattes, baking, and other culinary applications. These matchas are often more bitter, allowing their flavour to stand out when paired with milk, sugar, or other ingredients. However, "culinary grade" is an unregulated term and is not a reliable indicator of quality. Standards vary widely between producers, and some exceptional matchas are intentionally designated for culinary use despite being superior to many teas marketed as "ceremonial grade." Rather than relying on labels alone, we encourage evaluating matcha by its flavour, craftsmanship, and performance.
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A cultivated variety of the tea plant, similar to a grape variety in wine. Different cultivars contribute distinct flavour profiles, making them one of the biggest influences on a matcha's taste. Most matchas are blends of several cultivars to create a desired taste and texture. “Single cultivar” matcha is often highly sought after and can make for a unique tasting experience, but is not necessarily better than a blend. Blending cultivars is what gives matcha depth and complexity.
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The first harvest of the year, made from the youngest and most tender tea leaves that emerge after winter. Matcha intended for drinking as usucha is typically produced using first flush leaves, while culinary matcha may incorporate later harvests. First flush teas are generally prized for their sweetness, complexity, and vibrant aroma.
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Japanese for "roasted tea." Unlike most Japanese green teas, which are steamed, hōjicha is roasted at high temperatures to develop toasty, nutty, smoky, woodsy, or caramel-like notes. The roasting process also significantly reduces its caffeine content, making it a popular afternoon or evening beverage.
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Japanese for "thick tea." Koicha is prepared by whisking a generous amount of matcha with a small quantity of water to create a smooth, concentrated tea with the consistency of gel or honey. Because there is nowhere for bitterness to hide, only the highest-quality matchas are typically enjoyed this way. Koicha is traditionally served during formal Japanese tea ceremonies. See also: Usucha.
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The traditional Japanese tea caddy used to store matcha for usucha. Natsume are typically crafted from lacquered wood and are prized for both their beauty and craftsmanship.
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Matcha is traditionally produced by slowly grinding dried tencha leaves between granite millstones into an exceptionally fine powder. This gentle process helps preserve the tea's aroma and delicate flavour while creating the silky texture that high-quality matcha is known for. Because stone mills produce only a small amount of matcha each hour, stone milling is often associated with premium tea. However, the term is also frequently used as a marketing claim, and on its own it is not a reliable indicator of quality.
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See Chado / Chanoyu.
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Matcha tea plants are covered for several weeks before harvest, reducing sunlight exposure. This encourages the leaves to produce more chlorophyll and amino acids, contributing to matcha's vibrant green colour, sweetness, and umami.
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The shade-grown tea leaves used to make matcha. After harvest, the leaves are steamed, dried, and stripped of their stems and veins before being stone-milled into matcha.
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One of the five basic tastes, often described as savoury, brothy, or deeply satisfying. High-quality matcha from regions such as Uji and Yame is especially prized for its rich umami.
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Japanese for "thin tea." The most common way of preparing matcha, usucha is made by whisking matcha with a larger proportion of water to create a smooth, sippable tea. Most premium matchas are intended to be enjoyed this way. See also: Koicha.
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Traditional Japanese confections, typically made from plant-based ingredients such as beans, rice flour, and sugar. Their sweetness is designed to complement the natural bitterness and umami of matcha.
