Japanese reading: ooishita saibai

A cultivation method in which tea plants are covered to reduce sunlight from the emergence of new shoots until harvest. Materials such as rice straw and synthetic shading nets are used, and three common styles are practiced: roof frame shading, direct shading, and tunnel shading. Under reduced sunlight, tea plants increase chlorophyll, resulting in deeper green leaves. At the same time, theanine (umami-related amino acids) increases and bitterness tends to decrease. Matcha, gyokuro, and kabusecha are produced from leaves grown under shading cultivation.

Japanese reading: syakouritu

An indicator (%) of how much sunlight is blocked by shading materials during shading cultivation. Shading is commonly applied in stages, starting at around 70–80% and then increased to about 90% later.This two-step shading approach helps maximize the accumulation of theanine (umami) while maintaining healthy leaf development; the target ratio is adjusted based on cultivation goals, weather, and the desired quality characteristics of the final tea.

Japanese reading: tanagake

A traditional shading method where a frame (made of metal, bamboo, or wood) is built over the tea field and shading materials such as rice straw or synthetic screens are spread on top, like a flat roof. Because there is a gap between the covering and the tea plants, ventilation is maintained and heat does not build up, and the covering is less likely to damage tender shoots even in strong winds. It is still used in areas such as Yamashiro (Kyoto) and Yame (Fukuoka), but due to higher costs it is typically limited to gardens producing high-grade tencha for matcha.

Japanese reading: jikagake

A shading method in which shading materials (e.g., black synthetic screens or straw) are placed directly over the tea plants. It is relatively low-cost, but direct contact can cause heat buildup in tender shoots and may create abrasion damage in windy conditions. It is commonly used in large-scale tea gardens.

Japanese reading: tonnelgake

A method between roof frame shading and direct shading. Simple frames are installed along the rows to create a small air gap between the covering and the tea plants. Quality control is generally better than direct shading, but labor costs are higher because the frames must be removed before harvesting.

Japanese reading: ichibancha

The first harvest of the year. It is generally considered to have the best sweetness and aroma. In Uji, the typical harvest window for tencha is from early May to late May. Auctions are held (e.g., through JA Zen-Noh Kyoto), where tea merchants purchase from growers.

Japanese reading: nibancha

The second harvest of the year. Umami is generally lower than the first flush. In high-grade Uji tencha gardens, the second flush is often not harvested because repeated shading places additional stress on tea plants, which can reduce quality and shorten lifespan. In Uji, the typical harvest window is mid-June to July.

Japanese reading: akibancha

Late-season tea leaves harvested in early autumn, mainly used as raw material for processing. For Uji autumn tencha, the typical harvest window is late October to early November. Transactions may be arranged based on required volume without an auction, often mediated by local cooperatives, or sometimes directly between growers and merchants.

Japanese reading: motogoe

Fertilizer applied from late August to mid-September. It strongly influences plant vigor and the accumulation of nutrients for the following year.

Japanese reading: medashigoe

Fertilizer applied at the timing of bud break for the first flush. Fast-acting nitrogen fertilizers are often added to enhance umami-related components.

Japanese reading: oigoe

Additional fertilizer applied after an initial application to supplement nutrients during the growing season.

Japanese reading: yuuki saibai

A cultivation approach that avoids or restricts the use of chemically synthesized pesticides and chemical fertilizers, following certification standards such as Organic JAS. Tea plants grown organically may develop stronger natural resistance and tend to have higher catechin levels, which can result in more bitterness and astringency compared with conventionally grown tea.

Japanese reading: namaha shuuryo

The harvested weight of fresh tea leaves per unit area. It varies with region, soil conditions, fertilization, and cultivation methods. For tencha, a rough reference is 400–600 kg per 10 ares; Kyoto is often around 500–550 kg, while highly mechanized regions may be higher and mountainous regions may be lower.

Japanese reading: uekae

Renewing a tea garden by removing old bushes and planting new seedlings to refresh yield and quality. Replanting is typically done around every 30 years. Harvesting from newly planted bushes generally begins in the 4th or 5th year after planting.

Japanese reading:  tekisai jiki

The timing considered optimal for harvesting (the harvest window). For sencha, a common rule of thumb is when shoots have grown to about the fifth leaf from the terminal bud.

Japanese reading: bousou fan

A wind-circulating device used to reduce damage from late spring frosts. It is essential in open-field cultivation and may also be used in shaded cultivation before coverings are applied.

Japanese reading: kanreisha

A black, mesh-like synthetic fiber material used to cover tea fields or leaves. In shading cultivation, its primary purpose is light reduction rather than cold protection.

Japanese reading: inawara

A shading material used for roof frame shading. It is spread over reed screens already placed on the frame to increase shading. It is generally more breathable than synthetic screens, but it has become harder to obtain and is increasingly valuable.

Japanese reading: yoshizu

A reed mat used as a shading material for roof frame shading. It is spread over the frame to provide shading. After about 10–14 days, rice straw is typically layered on top to further increase the light-shielding ratio. It is generally more breathable than synthetic screens, but it has become harder to obtain and is increasingly valuable.

Fig. Condition with only yoshizu laid out. Rice straw will be layered on top afterward.

Japanese reading: houga sengen

An official announcement that bud break has reached a specified level in an observation field. In Kyoto, the Tea Industry Research Institute of the Kyoto Prefectural Agriculture and Forestry Technology Center (Uji) announces bud break when about 70% of buds in its observation garden have emerged. Farmers often use this as a guideline to begin harvesting about four weeks later, and harvesting typically proceeds in the order: sencha → kabusecha → gyokuro → tencha.

Japanese reading: wase hinshu

A group of cultivars harvested earlier than the widely planted Yabukita (used as a reference standard). They are often chosen in warmer regions or gardens with lower frost risk. In Uji, Asahi and Houshun are well-known early-season cultivars for matcha material.

Japanese reading: chuusei  hinshu

A group of cultivars with harvest timing similar to Yabukita. They help spread labor and avoid harvest concentration between early- and late-season cultivars. In Uji, recommended cultivars include Ujihikari, Gokou, and Tenmyo, among others.

Japanese reading: bansei hinshu (okute)

A group of cultivars harvested later than Yabukita. They are often grown in cooler or mountainous areas where frost risk is higher. Because shading periods tend to be longer, they can produce material with stronger sweetness and umami. Okumidori is a representative late-season cultivar recommended in Uji; cultivar names containing 'Oku' in Japanese often indicate late-season types.

Japanese reading: ichinen issaku

A high-quality oriented management style in which only the first flush is harvested and subsequent flushes are not picked, allowing tea plants to rest. Because shading cultivation places a heavy load on tea plants and can shorten lifespan, focusing on one harvest helps reduce accumulated stress and supports stable quality in the following year.

Japanese reading: tezumi

A harvesting method where workers selectively pick tender shoots by hand. It is the most labor-intensive method and has been decreasing over time. Hand picking is typically practiced under a single-harvest-per-year approach.

Japanese reading: isshin niyou zumi

A premium hand-picking method that harvests only the terminal bud and the two youngest leaves directly below it. It is used in very small quantities, such as for tea competitions. This method is used for sencha; it is not used for tencha.

Japanese reading: orizumi

A hand-picking method in which the shoot (typically up to 4–5 leaves from the tip) is pinched off by bending or snapping it with the fingers. It causes relatively little leaf damage and is a common style of hand picking in Uji.

Japanese reading: shigoki zumi

A hand-picking method where the stem is held between the thumb and index finger and leaves are stripped upward. Stem inclusion tends to be low, but leaf damage can occur more easily.

Japanese reading: tebasami gari

A traditional clipping method using handheld shears. It is an intermediate approach between hand picking and machine harvesting and is used in limited situations such as steep slopes or small gardens. It requires skill but can be more efficient than hand picking while maintaining leaf appearance relatively well.

Japanese reading: kikaizumi

Harvesting using a tea plucking machine with blades. Machines range from small hand-held types to ride-on models and are suitable for large-scale harvesting. Because older leaves and stems can be included, sorting is often necessary; older leaves may appear yellow or golden after drying and are sometimes called 'golden leaves'. Color sorters can remove these, but overall yield often decreases.

Japanese reading: kogata tekisaiki

A compact plucking machine operated by a single worker while walking. It is used in small, flat tea gardens or experimental fields and is more efficient than hand shears.

Japanese reading: kahangata tekisaiki

A widely used machine (commercialized around the late 1960s to early 1970s) carried by two workers, one on each end. It moves along the row and harvests in semicircular passes. In Uji tencha gardens where machine harvesting is practiced, this is the most common harvesting method.

Japanese reading: reiru soukoushiki tekisaiki

A plucking machine that runs on rails installed between rows, enabling stable harvesting. Cutting height can be set in fine increments, and variants exist for sloped fields.

Japanese reading: jouyougata tekisaiki

A vehicle-type plucking machine operated by a single worker seated on the machine. It enables rapid harvesting across large tea gardens and significantly reduces labor burden.

Japanese reading: haitami
Damage to tea leaves caused by processes such as fermentation, deterioration, or drying. When leaves are physically injured, oxidation progresses more easily, which can contribute to quality degradation.

Japanese reading: zanryu nouyaku

Trace amounts of pesticide components that may remain on harvested tea leaves. To comply with each country’s MRL (maximum residue limits), producers manage residues through spray records and multi-residue analytical testing.

Japanese reading: shimukechibetsu kanri

A system of separating lots at the cultivation stage according to the regulations of the destination country or region, so that products can be shipped in compliance with market-specific requirements.