A finely ground powder made from shade-grown green tea leaves called tench

Japan’s most common green

A shade-grown premium green tea known for its deep umami flavor, sweetness, and low bitterness.

A fine powder made from roasted soybeans.

One of Japan’s most renowned cultural centers and a traditional hub for tea cultivation and tea ceremony practices.

A type of antioxidant found in green tea.

A bowl used for whisking and drinking matcha.

A business model where a product is made by one company and sold under another company’s brand name.

A dry, puckering sensation from tea catechins that adds clarity and depth

The first flush of tea leaves picked in

A perennial evergreen shrub from which all true tea is made.

The unground, shade-grown tea leaf used to make matcha.

An unrefined, mineral-rich sugar from Okinawa.

Farming without synthetic pesticides or chemical fertilizers.

An amino acid found in tea leaves that promotes relaxation without drowsiness.

A bamboo scoop used to measure matcha powder.

The traditional Japanese art of preparing and serving matcha with a focus on harmony, respect, purity, and tranquility.

The second harvest of tea leaves, picked after ichibancha.

A category of unoxidized tea that retains its green color and fresh taste. Includes various types such as sencha, matcha, and gyokuro.

Roasted green tea with a nutty, smoky flavor and low caffeine content.

A historic tea-growing region in Kyoto, Japan, known for producing some of the country’s finest green teas, including Uji matcha.

Japan’s official organic certification, regulated by the Ministry of Agriculture.

A traditional whisk made from bamboo used to froth and mix matcha during tea preparation.

A fine mesh strainer used to sift matcha before

A savory, mellow flavor often found in high-quality matcha and green tea.