The Matcha Glossary
Every matcha term explained — from ceremonial grade and chasen to L-theanine and umami. The complete A-Z reference for UK matcha drinkers.
- Ceremonial grade
- The highest quality matcha, made from the youngest tea leaves of the first harvest (first flush). Bright green, smooth, and naturally sweet. Intended for drinking straight with hot water, not for mixing with milk or baking. Often mislabelled — look for single-origin Japanese sourcing and a vivid green colour.
- Chasen
- A traditional bamboo whisk used to prepare matcha. The chasen has between 80 and 120 tines (prongs) and is designed to break up clumps and create a smooth, frothy drink. Quality whisks are hand-carved in Takayama, Nara, Japan. Rinse and air dry after each use; never leave submerged in water.
- Chashaku
- A bamboo scoop used to measure matcha powder. One chashaku delivers approximately 1 gram of matcha, equivalent to about half a teaspoon. Using the right amount — typically 2 chashaku (2g) per serving — affects both flavour and caffeine content significantly.
- Chanoyu
- The Japanese tea ceremony, literally meaning "hot water for tea." A highly ritualised practice centred on the preparation and presentation of matcha, developed in its current form by tea masters including Sen no Rikyu in the 16th century. Chanoyu emphasises four principles: wa (harmony), kei (respect), sei (purity), and jaku (tranquility). The ceremony informs the philosophy behind modern matcha culture, including the emphasis on mindful preparation.
- Chawan
- A wide, shallow ceramic bowl used to whisk and drink matcha in the traditional Japanese tea ceremony. The broad shape allows the chasen to move freely. For everyday use, a wide mug or pouring jug works just as well.
- Culinary grade
- Matcha intended for cooking, baking, and blending rather than drinking straight. Made from older leaves, often a more yellow-green colour, with a stronger and more bitter flavour that stands up to heat and other ingredients. Often labelled "cooking grade." Less expensive than ceremonial grade.
- EGCG
- Epigallocatechin gallate — a powerful antioxidant catechin found in high concentrations in matcha. EGCG is associated with anti-inflammatory properties and metabolic health in research studies. Matcha contains significantly more EGCG than brewed green tea because you consume the whole leaf.
- First flush
- The first harvest of the tea season, typically in late April to early May in Japan. First flush leaves are the youngest, most tender, and highest in L-theanine and chlorophyll. Ceremonial grade matcha is always made from first flush leaves.
- Gyokuro
- A premium Japanese green tea that, like matcha, is shade-grown before harvest to boost chlorophyll and L-theanine. Unlike matcha, gyokuro leaves are rolled and dried rather than ground into powder. Gyokuro is brewed; matcha is whisked. Both have a characteristic umami sweetness.
- Kabusecha
- A partially shade-grown Japanese green tea, shaded for a shorter period than gyokuro or matcha (typically 1–2 weeks versus 3–4 weeks). The partial shading produces a tea with some of matcha's sweetness and umami but a lighter flavour profile.
- Kagoshima
- A prefecture in southern Japan and one of the country's largest tea-producing regions. Kagoshima matcha tends to be more affordable than Uji matcha and is commonly used in culinary and latte grades. The warmer climate produces a different flavour profile — slightly less complex than Uji.
- Koicha
- Thick tea — a concentrated style of matcha preparation using approximately 4g of powder whisked with just 30–40ml of water (80°C). The result is a dense, intensely flavoured paste-like drink with a texture closer to melted chocolate than tea. Koicha requires the finest ceremonial-grade matcha; culinary or latte grades will taste overwhelmingly bitter. Contrast with usucha (thin tea), which is the everyday style most matcha drinkers make at home.
- L-theanine
- An amino acid found almost exclusively in tea plants (Camellia sinensis) that is responsible for matcha's distinctive "calm focus" effect. L-theanine slows the absorption of caffeine and promotes alpha brain wave activity — associated with relaxed alertness without drowsiness. Matcha contains more L-theanine than brewed green tea because shade-growing increases production.
- Latte grade
- Also called premium grade. Matcha positioned between ceremonial and culinary grade — smooth enough to drink with milk but more affordable than ceremonial. Best choice for daily matcha lattes. Many UK brands sell latte grade as their everyday option.
- Matcha
- A form of powdered green tea made by stone-grinding shade-grown tencha leaves. Unlike brewed green tea where leaves are discarded, with matcha you consume the entire leaf. This makes it significantly higher in caffeine, L-theanine, and antioxidants than steeped green tea. Originated in China but developed into its current form in Japan.
- Nishio
- A city in Aichi prefecture, Japan, that produces roughly 50% of Japan's matcha. Nishio matcha is known for consistent quality and is used widely in commercial and culinary applications. Often found in supermarket and mid-range UK brands.
- ORAC
- Oxygen Radical Absorbance Capacity — a laboratory measurement of antioxidant activity used to compare foods. Matcha scores approximately 1,384 ORAC units per gram, higher than blueberries (24 units/gram) and dark chocolate (227 units/gram), according to Tufts University data. While ORAC values have fallen out of favour as a clinical measure, they illustrate why matcha is considered one of the most antioxidant-dense foods available.
- Premium grade
- See Latte grade. Often used interchangeably. Designed for milk-based drinks rather than the traditional tea ceremony.
- Shade-grown
- The process of covering tea plants with bamboo frames and mesh screens for 3–4 weeks before harvest. Blocking sunlight triggers the plant to produce more chlorophyll (creating the vivid green colour) and more L-theanine. All matcha, gyokuro, and kabusecha are shade-grown.
- Shincha
- Literally "new tea" — the very first tea of the harvest season in Japan, typically picked in late April or early May. Shincha is prized for its freshness, bright flavour, and high amino acid content. Some premium ceremonial matchas are marketed specifically as shincha to signal first-flush quality. Shincha matcha has a limited seasonal window and is typically only available for a few months after harvest.
- Tencha
- The unground leaf that becomes matcha when stone-ground. After harvesting, tencha leaves are steamed, dried, and de-veined before grinding. The quality of the tencha determines the quality of the matcha — origin, harvest season, and processing all matter.
- Uji
- A region near Kyoto, Japan, widely regarded as producing Japan's finest matcha. Uji's microclimate, with morning mists from the Uji River, creates ideal growing conditions. Uji matcha commands a premium price and is associated with the most prestigious Japanese tea houses. Ippodo and Marukyu-Koyamaen are both Uji-based.
- Umami
- The fifth taste — savoury, complex, and deeply satisfying. High-quality ceremonial matcha has a pronounced umami quality alongside its natural sweetness. Umami in matcha comes from L-theanine and glutamate produced during shade-growing. Bitter or grassy matcha typically lacks umami, indicating lower quality or poor preparation.
- Usucha
- Thin tea — the most common style of matcha preparation, using approximately 2g of matcha whisked with 70ml of hot water (70–80°C). Produces a light, frothy drink. The everyday style. Contrast with koicha (thick tea), which uses 4g of matcha with less water and requires a more expensive ceremonial grade.
- Whisking
- The technique of preparing matcha using a chasen (bamboo whisk). Sift 2g of matcha into a warmed bowl, add 70ml of water at 70–80°C (never boiling — it burns the matcha and makes it bitter), then whisk in a rapid W or M motion for 20–30 seconds until smooth and frothy.