Comprehensive Matcha Glossary: Essential Terms for Matcha Lovers
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Matcha is steeped in tradition and precision, with a vocabulary that reflects its rich history and intricate production process. This updated glossary delves deeper into the essential and advanced terms every matcha lover should know, helping you appreciate the craftsmanship behind every cup.
1. Ceremonial Grade Matcha
The pinnacle of matcha quality, made from the youngest, finest tea leaves. Used in traditional Japanese tea ceremonies, it has a vibrant green color, smooth texture, and naturally sweet umami flavor.
2. Culinary Grade Matcha
Matcha made from more mature tea leaves, with a stronger, more robust flavor. Ideal for lattes, smoothies, baking, and cooking.
3. First Harvest (Ichibancha)
The first picking of tea leaves in the spring. Known for its superior quality, first-harvest matcha is packed with nutrients, vibrant in color, and rich in umami.
4. Second Harvest (Nibancha)
Tea leaves picked after the first harvest. Second-harvest matcha is less vibrant in color and flavor, often used in culinary grade matcha.
5. Shading (Tana)
A meticulous process where tea plants are shaded with straw or synthetic covers 20–30 days before harvest. This boosts chlorophyll and amino acid levels, giving matcha its signature bright green color and umami flavor.
6. Steaming
The process of steaming freshly picked tea leaves to halt oxidation, preserving their vibrant green color and fresh flavor. This step differentiates matcha from other teas, which are often pan-fired or oxidized.
7. Stone-Ground
A traditional method of grinding tencha (dried, de-stemmed tea leaves) into a fine powder using granite mills. This process prevents overheating, preserving the tea’s delicate flavor and nutrients.
8. Tencha
The raw material for matcha. Tencha leaves are shaded, steamed, and dried before being de-veined and ground into powder. Only tencha can be used to produce authentic matcha.
9. Koicha (Thick Matcha)
A concentrated preparation of matcha, using less water and more powder. Koicha is syrupy in texture and traditionally enjoyed during Japanese tea ceremonies.
10. Usucha (Thin Matcha)
A lighter, more diluted form of matcha, typically prepared for daily drinking. Usucha has a frothy texture and is made with less powder and more water than koicha.
11. Umami
The savory flavor that defines premium matcha. High-quality matcha is rich in amino acids like L-Theanine, which contribute to its distinctive umami taste.
12. Chawan (Matcha Bowl)
A traditional bowl used for whisking and drinking matcha. Its wide shape allows for easy whisking and frothing of matcha.
13. Chasen (Bamboo Whisk)
A handcrafted whisk with multiple prongs, used to mix matcha powder with water into a smooth, frothy consistency.
14. Chashaku (Matcha Scoop)
A slender bamboo scoop used to measure matcha powder. Typically, 1-2 scoops are used per serving.
15. Sifting (Furikake)
The process of passing matcha through a fine sieve before preparation. Sifting prevents clumps, ensuring a smooth and frothy texture.
16. Catechins
A type of antioxidant found in abundance in matcha. Catechins, especially EGCG (epigallocatechin gallate), offer numerous health benefits, including anti-inflammatory and heart health properties.
17. Matcha Bloom
A term used to describe the vibrant release of color and aroma when matcha is first mixed with water. A proper bloom indicates high-quality matcha.
18. Kancha
A term for tea leaves that are less processed and not shaded before harvest. Kancha is not used for matcha production but contrasts with the shading process required for tencha.
19. Oxidation
A chemical reaction that occurs when tea leaves are exposed to air. Matcha is steamed immediately after harvest to prevent oxidation, preserving its green color and fresh taste.
20. Matcha Grades
A classification system to differentiate quality levels:
• Ceremonial Grade: Highest quality for drinking.
• Premium Grade: Suitable for daily consumption.
• Culinary Grade: Used in cooking and recipes.
21. Blend (Cultivar Mix)
High-quality matcha often combines leaves from multiple tea cultivars (varieties) to balance flavor, color, and aroma. Common cultivars include Yabukita, Okumidori, and Samidori.
22. Yabukita
The most common tea cultivar in Japan, known for its vibrant color and balanced flavor. Many matcha blends include Yabukita leaves.
23. Samidori
A prized tea cultivar often used in ceremonial matcha. Samidori is known for its rich umami and deep green color.
24. Okumidori
Another cultivar prized for its vibrant green color and smooth, mild flavor. Okumidori adds balance to matcha blends.
25. Hikari (Light)
A technique in matcha evaluation where its color and brightness are assessed. Higher-quality matcha has a luminous, vibrant green hue.
26. Astringency (Shibumi)
A characteristic bitterness in matcha caused by polyphenols. While present in all matcha, premium grades balance astringency with sweetness and umami.
27. Matcha Tasting (Kikucha)
The practice of evaluating matcha’s flavor, color, aroma, and texture. Similar to wine tasting, kikucha helps tea experts and enthusiasts identify high-quality matcha.
28. Chlorophyll
The pigment responsible for matcha’s vibrant green color. Matcha’s high chlorophyll content is a result of shading, making it richer in detoxifying properties.
29. Microfoam
The fine layer of bubbles formed on the surface of well-whisked matcha. A smooth, consistent microfoam indicates proper preparation technique.
30. Matcha Aroma Wheel
A tool used to describe the complex aromas of matcha. Common descriptors include grassy, nutty, sweet, and marine-like.
31. Matcha Grades in Japan
• Uji Matcha: Matcha from the Uji region, renowned for its superior quality.
• Kagoshima Matcha: Matcha from southern Japan, known for its full-bodied flavor and bright color.
32. Uji
A region near Kyoto, Japan, famous for producing some of the finest matcha. Uji matcha is known for its velvety texture and balanced umami profile.
Conclusion
This glossary highlights the intricate craft and tradition behind matcha. Whether you’re savoring a frothy bowl of ceremonial grade matcha or experimenting with culinary creations, understanding these terms enriches your matcha journey.
Explore the art of matcha at BellaMatcha, where tradition meets modern wellness.
