To truly appreciate matcha, it's important to understand the terminology. Whether you're new to matcha or a long-time fan, knowing terms like first harvest, shade-grown, and single cultivar will help you make better choices. Let's delve into these key matcha terms together.
Matcha (抹茶)
Finely ground powdered green tea, traditionally stone-milled from shade-grown leaves. Unlike regular tea, matcha is made from the whole tea leaf and then whisked with water to be consumed.
Chasen (茶筅)
A handmade bamboo whisk used to prepare matcha, designed to create a smooth, foamy texture.
Chawan (茶碗)
A wide, open bowl used for whisking and drinking matcha.
Chashaku (茶杓)
A slim bamboo scoop used to measure matcha powder. Two scoops typically make one serving.
Ceremonial Grade
Matcha made from the youngest, most tender leaves of the tea plant. Smooth, naturally sweet, and vibrant in color, it’s designed for drinking on its own, without added milk or sweeteners.
Usucha (薄茶)
Meaning "thin tea" — the most common way matcha is enjoyed. Typically whisked with more water and less powder for a light, smooth cup.
Koicha (濃茶)
Meaning "thick tea" — a concentrated preparation used in traditional tea ceremonies, creating a rich, velvety texture with deep umami notes.
Umami (旨味)
A savory, rich taste sensation, often described as "pleasantly brothy" or "full-bodied." High-quality matcha has a strong umami note balanced by natural sweetness and a gentle bitterness.
Ichibancha (一番茶)
Literally "first tea." Refers to the very first harvest of the year, typically picked in spring. The leaves are the most tender and nutrient-rich, producing matcha with superior aroma, sweetness, and depth.
Shade-Grown Matcha
Shade-grown matcha is harvested from tea plants shaded for several weeks before picking. This process enhances flavour, deepens color, and boosts the levels of L-theanine, giving the matcha a smooth, calming taste.
First Leaves
First leaves are the young, tender leaves harvested in spring. These leaves offer the freshest flavour and the highest concentration of nutrients, making them ideal for premium matcha.
Single Cultivar Matcha
Single cultivar matcha comes from one specific type of tea plant, offering a unique and consistent flavour. It highlights the distinctive qualities of that cultivar, unlike blended matcha which combines multiple types.
Single Origin Matcha
Single origin matcha comes from a specific region or farm, allowing you to taste the unique characteristics of the terroir. It’s a great choice for those looking to explore the flavor differences between regions.