Glossary of Japanese Green Tea Terms

This glossary was originally created by Sherubtse, who is a veteran user of our forum. Please note that in a continuing effort to improve this article, more images will be added at a later time.

 

Aki-bancha

Autumn bancha, made from leftover twigs of the tea plant.

 

Aracha

Unfinished tea (including the leaf, stem, broken particles of the leaf, etc.) after steaming but before sorting and finishing.

 

Aracha Tencha

Raw, unprocessed tencha.

Asamushi Sencha

Lightly-steamed sencha, about 30 sec.; same as futsumushi sencha.

asamushi tea leaves for glossary

Asatsuyu

Tea cultivar, rich-tasting.

 

Benifuki

Tea with a higher amount of methylated catechin.

 

Bocha / Boucha

Another name for kukicha.

 

Bushicha

Tea mixed with bonito flakes.

 

Butshu Plucking

Plucking of tea leaves and the stem (e.g., for tencha).

 

Chago

Larger tea scoop used for sencha.

 

Chaire

Tea canister for koicha.

 

Chasaji

Tea scoop used for sencha.

Chashaku

Tea spoon for matcha.

chashaku glossary image

Chashin Tsubo

Tea caddy.

Chasen

Bamboo whisk for matcha.

chasen tea whisk for matcha

Chawan

Bowl for matcha.

chawan japanese tea bowl for matcha

Chazutsu

Tea canister.

tea-canister-chazutsu

Chumushi Sencha

Medium-steamed tea.

 

Debana

Freshly-served tea.

 

Demono-cha

Tea produced from the sorting done during the manufacturing of sencha and gyokuro, viz. konacha, mecha, kukicha, karigane.

 

Denguri

Rubbing tea leaves against each other in temomicha production.

 

Dobin

Large teapot with a top handle.

 

Fukamushi Sencha

deeply-steamed sencha.

 

Furi

Matcha sifter.

Futanashi

Lidless kyusu.

lidless-kyusu-futanashi-teapot

Futsumushi Sencha

Lightly-steamed sencha, about 30 sec.; same as asamushi.

 

Goishi-cha

A type of fermented bancha.

 

Gokoh

Tea cultivar, mostly used for gyokuro; sweet-tasting.

 

Guricha

Tamaryokucha that has been steamed rather than pan-fired.

 

Hi-ire

The final drying stage of sencha.

 

Hohin

Small teapot for gyokuro; no handle, spout attachment, and body wall screen.

 

Honzu

Straw & reed type of tana.

 

Hutsu tsumi

“Normal picking” (1 bud with 4 to 5 leaves).

 

Ichibancha

The first harvest tea picked from late April through May and into June.

 

Ishiusu

Stone mill used to grind tencha.

 

Jikagise

Cloth or fabric cover placed directly on the tea plants to cover them; used to produce gyokuro & tencha.

 

Jikocha

Locally-produced Japanese black tea.

 

Jinko

Tea made from leaf buds and tips.

 

Jotan / Jyotan

Traditional tea grilling or steaming hearth used for temomi.

 

Kamairicha

Tamaryokucha that has been pan-fired rather than steamed.

 

Kanreisha

General term for tea covers / shade.

 

Karigane

Stem tea made primarily from the production of gyokuro (but can also be made from sencha and kabusecha).

 

Kawayanagi

Tea made from thick and large leaves sorted out during the processing of kabusecha and sencha; bancha.

 

Kobucha

Tea from powdered dried kelp.

 

Kocha

Ked (i.e., black) tea.

Koicha

“Thick” matcha.

koicha-thick-matcha-being-whisked

Konacha

Tea dust and small pieces left over from the processing of sencha, gyokuro, or kabusecha.

 

Kocha

Old tea (viz. last year’s tea).

 

Kokucha

Black (fermented) tea, e.g., goishi-cha.

Kukicha

Stems from the production of sencha, gyokuro, or kabusecha, mixed with some leaves.

Kuradashi

Tea that has been aged for 3 months to several years; usually gyokuro or tencha.

Kurocha

Black (fermented) tea, e.g., goishi-cha.

Kusenaoshi

Stand for chasen.

Kyobancha

A high-quality bancha from Kyoto.

Kyusu

Teapot with a side handle.

kyusu japanese teapot with side handle

Matcha Furui

Matcha sifter.

Mecha

Tea made from leaf buds and tips.

Mizudashi-sencha

Sencha to steep in cold water.

Natsume

Tea canister for usucha; also known as an usuchaki.

Nibancha

Second-picked tea, usually in June and July.

Nihoncha

Japanese tea.

Niyou Tsumi

“Two-leaf picking” (1 bud with 2 leaves).

Ocha

Tea.

Oishita-en

Covered / shaded tea field.

Okumidori

Tea cultivar, similar in taste to yabukita.

Ooshita-en

Covered tea field.

Raku

Glazed tea bowl, usually used for matcha.

Roten-en

Open-air tea field.

Ryokucha

Green tea.

Saemidori

Tea cultivar, mostly used for gyokuro; sweet-tasting.

Samidori

Tea cultivar, a cross of Yabukita and Asatsuyu; sweet-tasting; mostly used for sencha.

Sanbancha

Third-picked tea, usually from late July until the end of August.

Sanyou Tsumi

“Third leaf picking” (1 bud with 3 leaves).

Sayamakaori

Tea cultivar, with a strong taste.

Senryu

High-grade bancha.

Shiagecha

Processed or finished aracha.

Shiage Tencha

Processed tencha, ready for grinding.

Shiboridashi

Small teapot for gyokuro; no handle, body wall spout, and “rake” screen.

Shifuku

A silk pouch for a chaire.

Shigoki Plucking

Regular plucking of the tea leaves (e.g., for gyokuro).

Shincha

New harvest tea, which is picked, processd & sold right away (i.e., it is not stored).

Shogacha

Tea mixed with ginger.

Tamaryokucha

Sencha that is curled rather than thin needles; can be pan-fired or steamed.

Tana

Canopy covering used to cover the tea plants; used to produce gyokuro & tencha.

Temomi

Hand-processing (rubbing) of the tea leaves.

Temomicha

Hand-processed (rubbed) tea.

Tsuyume

Tea harvested with rain on the leaves.

Umeboshicha

Tea mixed with picked plum.

Usucha

“Thin” matcha.

Usuchaki

Tea canister for usucha ; also known as a natsume.

Wakocha

Japanese black tea.

Yabukita

Tea cultivar, mostly used for sencha; rich-tasting.

Yonbancha

Fourth-picked tea, usually in October.

Yuukicha

Organic green tea.

Yunomi

Teacup.

Yuzamashi

Water cooler.

Yuzucha

Tea mixed with yuzu.