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A [Back to Top] |
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Agari (See Konacha) |
| Aracha あら茶 Crude tea - green tea that has been mostly processed but which is stored for later refinement, it is typically stored in 30 kg, 3 layer bags to prevent atmosperic moisture. This bag consists of two outer craft paper layers and one inner polyethylene layer. Since aracha is stored for an extended period and is releases as needed throughout the year, it is sealed in oxygen free, high gas barrier packages filled with nitrogen gas. Both crude and refined tea are stored under refrigeration. For ong term storage, the temperature is set at －20 ℃. |
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Bai-cha Chinese classification for white, lightly fermented tea. |
| Bancha 番茶 A lower grade of sencha from the later harvests in Japan and made from coarse leaves and stalks. The size of the rolled tea leaves is also larger than sencha. 9.8% of the green tea produced in Japan is Bancha. |
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Camellia sinensis The plant commonly known as tea, Camellia sinensis is an evergreen tree plant belong to Camellia genus in Theacea family. Camellia species spread in more than 90 species from Nepal to Taiwan and Japan in the East Asia. |
| Cha 茶 The Japanese word for "tea", often with the honorary prefix "o" attached as in "o-cha." |
| Cha No Yu 茶の湯 "Tea Hot Water". A tea ceremony influenced by Zen Buddhism, in which matcha (powdered tea) is ceremonially prepared and served to others. Also called chadō or sadō, 茶道, "the way of tea." (contributed by okimasa) |
| Cha-ire 茶いれ A small ceramic container used to hold the thick (koicha) type of powdered matcha green tea used for the tea ceremony. (T) |
| Chabako (茶箱) Box containing tea bowl, chasen (tea whisk) and other equipment for the tea ceremony. (contributed by olivierco) |
| chadou 茶道 See "Cha no yu" |
| Chakin Linen cloth for wiping clean tea ceremony bowl. (T) |
| Chakin Linen cloth (T) |
| Chasen The tea whisk which is crafted from a single section of bamboo. Used to froth matcha powdered green tea. (T) |
| Chashaku Bamboo spoon used for the tea ceremony. (T) |
| Chawan The bowls used both for frothing and also drinking matcha green tea. (T) |
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Daikai The package that crude tea (see aracha) is stored in. |
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Fukamushi 深むし Fukuamushi - Sencha, also known as "Fukamushicha" is steamed slightly longer than normal, often emparting a stronger astringency and thicker consistancy. An expert will vary steam time depending on the leaf, so not all sencha will be suitable for deep steaming. |
| Fukusa Square silk cloth (T) |
| Furidashi Container for sweets - (T) |
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Genmaicha 玄米茶 This is a mixture of bancha and popped genmai or hulled rice kernels. It makes a light brown tea with a savory flavor. |
| Gyokuro 玉露 Usually the most expensive of the loose leaf green teas, it is grown under 90% shade for about 21 days before harvest. This emparts a greener color and sweeter, less astringent taste. The best gyokuro is hand picked in Uji, and usually only the top 2 or 3 leaves taken. Represents just 0.3% of the green tea produced in Japan. |
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Hei-cha Chinese classifcation for black "colored" tea (not black tea.) |
| Hishaku A bamboo ladle used to take hot water from a kettle during the Japanese Tea Ceremony. (contributed by okimasa) |
| Hohin Small kyūsu (tea pot) with no handle and usually used to brew gyokuro and higher grades of sencha. (contributed by olivierco) |
| Hong- cha Chinese classification of Red colored tea, 紅茶 (implied Black tea.） |
| Houjicha ほうじ茶 A reddish colored, lower grade of green tea made from roasted bancha. Naturally low in caffeine, it is often served in hospitals in Japan |
| Huangcha Chinese classification for lightly fermented yellow tea. |
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Kabusecha Green tea grown under approx. 45% shade for 2 weeks before harvesting. Represents just 5.2% of the green tea produced in Japan. |
| Kagoshima Prefecture 鹿児島県 A tea-growing prefecture of Japan located on the southwest tip of Kyushu Island. (contributed by joelbct) |
| Kamairicha Pan-fired tea mostly manufactured in Kyushu Japan and similar to that of Chinese green tea. |
| Kanaya Midori One of the five major clones of Camellia sinensis produced in Japan. |
| Karigane Similar to kukicha, this is a green tea blend consisting of a large percentage of stems. In contrast to kukicha, the stems in karigane come from gyokuro. The tiny stems floating on the surface are thought to resemble geese floating on a lake, thus this tea takes it's name based on the Japanese word for geese. |
| Kensui A container for excess/unused water when brewing tea. (contributed by okimasa) |
| Kobukusa Large cloth with classic motif patten (T) |
| Koicha A special type of matcha used make thicker bowl of tea. Because this matcha is derived from older tea plants, it is usually the most expensive type of matcha. Many assume it has a stronger taste that the thin type, but the opposite is true. The taste is milder, and twice as much is used. (T) |
| Konacha The tiny, powder-like bits of tea leaves which remain after sieving regular tea leaf. Also known as "agari" it is often served in sushi bars. |
| Kukicha A green tea blend containing a large percentage of stems. |
| Kusenaoshi くせ直し Chasen (tea whisk) holder. |
| Kyūsu 急須 Japanese teapot, usually ceramic, designed for green tea. |
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Lu-cha The Chinese classfication for green tea. |
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Matcha 抹茶 Powdered green tea derived from shade grown green tea plants. Not to be confused with powdered sencha, which is less expensive and grown in the sun. This is the tea used for the Japanese tea ceremony. (T) |
| Mizusashi (水指) Lidded container for fresh cold water used by the host in the tea room during ceremonies. (contributed by olivierco) |
| Mugi-cha Barley tea. |
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Natsume Container, usually lacquer, that is used to hold the thin (usucha) powdered matcha green tea for the tea ceremony. (T) |
| Nihoncha (日本茶) Specifically refers to Japanese green tea. (contributed by kenny.kor) |
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O [Back to Top] |
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ocha お茶 See "cha" |
| Oku-Midori One of the five major clones of Camellia sinensis produced in Japan. |
| Oolong Semi-fermented green tea. |
| Organic True organic green teas are grown and certified in accordance with government and cooperative regulations. When purchasing a green tea that is labeled organic, be sure that it really is certified by an appropriate agency. |
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Qing- cha Chinese classification for what is known as blue tea. |
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Sadou 茶道 See "Cha no yu" |
| Sayama-Kaori One of the five major clones of Camellia sinensis produced in Japan. |
| Sencha 煎茶 Japanese green tea that is grown under full sun. 77% of all green tea produced in Japan is classified as sencha in some form. |
| Shifuku Bag used for storing chawan (tea bowl) and other tea ware, traditionally made from silk. (contributed by olivierco) |
| Shincha 新茶 Literally "new tea", shincha is that part of the first harvested green tea which is set aside and packaged immediately for sale instead of being put into cold storage for later release. Shincha is the freshest of all of the green teas, and is only available from May~July as supplies permit. |
| Shizuoka 静岡 The main tea growing region of Japan, located south west of Tokyo. |
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Tamaryokucha After being steamed this tea is made into comma-shaped tea with a rolling drier. This tea is manufactured in the district of Kyushu in the main. Represents 4.7% of the green tea produced in Japan. |
| Temomi Hand-made Japanese green tea. |
| Tencha Green tea grown under the same conditions as gyokuro, that being under 90%+ shade for approx. three weeks before harvest. Unlike gyokuro, tencha is not rolled after steaming but is de-veined for later use as matcha. Represents 1.1% of the green tea produced in Japan. |
| Tetsubin 鉄瓶 A cast iron pot used for heating water for the Japanese Tea Ceremony. Often, they are decorated with a design on the outside and may or may not have a glazed enamel inside. (contributed by okimasa) |
| Tokoname One of the six ancient areas of Japan famous for ceramics (Tokoname, Seto, Echizen, Shigaraki, Tanba, and Bizen), of these Tokoname has the oldest and largest kilns. From the beginning of the Edo period until today, Tokoname has played an important role as the leading kiln site which produced most of the red earthenware teapots sold in Japan. |
| Tsuen Tsuen Tea, located in Uji, is Japan's oldest tea ship, over 840 years in the same location on the banks of the Uji River. |
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Uji 宇治 Uji is a small city located near Kyoto and is Japan's oldest tea growing region. Many of the best Japanese green teas come from Uji. |
| Usucha Usucha, or "thin tea." Although it is labelled as "thin", it is the typical matcha one encounters and is stronger tasting than koicha matcha. |
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Washi Washi - A type of beautiful decorative Japanese paper, usually hand made. |
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Y [Back to Top] |
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Yabukita The clone of the Camelia sinensis which accounts for 86% of Japanese green tea production. |
| Yixing An unglazed teapot made from clay of the Yixing region of China. (contributed by okimasa) |
| Yunomi 湯のみ A tea cup typically made of ceramic with no handle. (contributed by okimasa) |
| Yutaka-Midori One of the five major clones of Camellia sinensis produced in Japan. |
| Yuzamashi Usually made of ceramic, a container used to hold hot water until it has cooled down enough to brew tea. (contributed by okimasa) |
