Matcha Glossary

We’ve made up a list of matcha related Japanese terms for our Matcha Curious fans. Here are some words that you may often see.

Chado

Literally translated “The way of tea” and is commonly used to refer to the Japanese tea ceremony
Chawan

A matcha bowl typically has a wide opening and flat bottom for easy whisking of matcha
Chasen

A matcha whisk made from a bamboo stalk that is split into many fine tines
Chashaku

A traditional bamboo matcha scoop
Chakin

A small linen cloth used for wiping the tea bowl during the tea ceremony
Koicha

The traditional method of preparing matcha with more matcha and less water (i.e. “thick” matcha). Only the best ceremonial matcha can be comfortably drunk in this style.
Usucha

“Thin” matcha - the most common way of preparing matcha. Our recommendation is about 1/2 teaspoon with 8 ounces of water.
Umami

The savory flavor of matcha. We like to refer to it as a creamy and buttery profile in a cup.
Honzu

The traditional way of shading tea plants, using shelf style of straw mats
Tencha

Tea leaves that are deveined and destemmed before being ground into matcha