Matcha Terms You Should Know!

SHINCHA – NEW TEA
Shincha also called Ichibancha are the teas made from the first young leaves of the year. This first harvest contains a higher level of amino acids, especially L-theanine, which gives a mild sweetness and less bitterness than later harvests.

ARACHA – UNREFINED TEA
After harvesting, the leaves undergo an initial steaming, rolling and drying process but have not yet been fully sorted or processed. Aracha is usually stored and later refined based on demand.

TEZUMI – HAND PICKING
The traditional, labor-intensive method of picking only the youngest and highest quality leaves by hand, often used for high-end teas such as gyokuro and some matcha varieties.

UJICHA – UJI MATCHA
Matcha from the Uji region of Kyoto prefecture, one of the most famous tea growing areas in Japan. Uji matcha is known for its high quality, vibrant color and rich umami flavor and is often used in ceremonial grade matcha.

USUCHA – THIN TEA
This is a lighter, more delicate matcha made with less powder and more water. It is the most common way to prepare matcha and is known for its soft, slightly frothy texture and mild taste

KOICHA – THICK TEA
Made with a larger amount of matcha powder and minimal water, creating a thick, syrup-like consistency. Koicha is usually prepared with high-quality matcha and is used in Japanese tea ceremonies, especially on formal occasions.

ISHIUSU – STONE MILL GRIND
Matcha is ground using a traditional stone mill, which helps preserve the fine texture, vibrant color and aroma of the matcha. Stone mill grinding is the preferred method for high quality, ceremonial grade matcha.