Japanese reading: usucha date

A basic preparation style in which matcha is whisked to create foam and enjoyed in a light, refreshing way—typically using 2 g of matcha with about 60 ml of hot water. The color tends to be a lighter green and the taste is comparatively crisp. Some tea shops may recommend certain matcha as “for usucha” or “for koicha,” but this is only a reference when choosing products; you can prepare the matcha you have in either style.

Japanese reading: koicha date

A rich, viscous preparation style typically made with more matcha and less water—for example, 4 g of matcha with about 40 ml of hot water. Compared with usucha, koicha is thicker, smoother, and often perceived as gently sweet and mellow with an elegant aroma. In many tea ceremony contexts, an even smaller water volume (around 20–30 ml) is used, resulting in a more paste-like texture. With 40 ml, the texture becomes slightly looser; this is a concentration we recommend for enjoying koicha. In tea ceremony, koicha has traditionally been shared from one bowl (passed and rotated), but in recent years it is often served as individual bowls for hygiene reasons. Because of its texture, koicha may be described as “kneaded” rather than “whisked.”

Japanese reading: tateru

The action of whisking matcha with a bamboo whisk (chasen) by moving it back and forth to mix and foam at the same time. Start by letting the whisk touch the bottom of the bowl to break up lumps and work the matcha into a smooth paste. Once it becomes paste-like, whisk with the tips of the whisk just touching (or barely not touching) the bottom. Avoid circular stirring; gentle, quick back-and-forth strokes help mix evenly and create a fine foam.

Japanese reading: neru
The action used when preparing koicha (thick tea). As the mixture becomes dense and viscous, the process is often described as “kneading” rather than whisking.

Japanese reading: chasen

A bamboo whisk used to prepare matcha. The number of tines affects foam fineness: common options include around 80-tine and 100-tine whisks (with a wider range existing). Whisks with more tines are often preferred for usucha (thin tea), while fewer tines are often used for koicha (thick tea). While resin whisks and non-Japanese bamboo whisks exist, Japanese bamboo whisks are generally regarded as higher quality. The standard Japanese spelling is 「茶筅」, though 「茶筌」 is also used in some traditional production areas.

Japanese reading: chashaku

A bamboo scoop used to measure and transfer matcha—often considered about 1 g per scoop. In tea ceremony, it is used to move matcha from the tea caddy (natsume) into the bowl.

Japanese reading: natsume

A small lacquered tea caddy used in tea ceremony to hold matcha for preparation in front of guests. It helps protect matcha from moisture and light. For everyday use, a coffee canister can be a substitute as long as it blocks light. A natsume is intended for short-term holding during preparation rather than long-term storage.

Japanese reading: matchawan

A dedicated bowl for preparing and drinking matcha. In tea ceremony, the chawan is an important utensil, typically with a foot ring. Its form (shape) and glaze character are used to express seasonality and aesthetic values. Shape can influence heat retention and foam texture: winter bowls tend to be taller with a smaller opening to retain heat, while summer bowls tend to be wider and lower to cool more quickly. Characteristics can vary by tea school and tradition.

Japanese reading: chagama

A kettle used in tea ceremony to boil water. Depending on the kettle and water conditions, iron content can sometimes influence taste.

Japanese reading: kooridate

A refreshing summer style where matcha is enjoyed with ice in the bowl. Chill the bowl in advance. Whisk about 2 g of matcha with a slightly smaller amount of hot water than usual (around 50 ml) to make a slightly stronger base, then add 2–3 ice cubes and let them melt to cool and gradually adjust the concentration.

Japanese reading: matcha furui

A tool used to break up clumps in matcha so it dissolves and whisks more smoothly. A 40-mesh sifter is a common standard; 60 mesh produces finer powder and can improve mouthfeel, though it takes longer to pass through. When choosing a sifter, note that many “tea strainers” sold for leaf tea are designed to filter brewed tea and can be extremely fine (sometimes around 200 mesh). Matcha sifters are intended to de-clump matcha powder, so the purpose and mesh count differ.

Japanese reading: yuzamashi

A vessel used to cool freshly boiled water by transferring it, commonly used to bring water down to around 50°C for gyokuro. Temperature control matters because overly hot water can extract harsh components. For matcha, a yuzamashi is typically not used in the same way as for gyokuro.

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.