Matcha Glossary
A comprehensive guide to matcha and Japanese tea terminology for B2B buyers. From grades and production methods to certifications and trade terms.
Grades & Types
Understanding matcha grades and tea varieties
- Bancha番茶
- A common Japanese green tea made from larger, more mature leaves harvested later in the season. Has a milder, slightly astringent flavor and lower caffeine content than sencha. Often used as an everyday tea in Japan and as the base for hojicha (roasted tea).
- Related:SenchaHojicha
- Ceremonial Grade
- The highest quality matcha, made from the youngest tea leaves with stems and veins removed. Characterized by a vibrant green color, smooth texture, and rich umami flavor with minimal bitterness. Best suited for traditional tea preparation (usucha and koicha) and premium beverages served straight or with minimal additions.
- Related:Culinary GradePremium GradeTenchaUmami
- Culinary Grade
- Matcha produced from slightly more mature leaves, with a stronger, more robust flavor profile. Designed for use in recipes, lattes, smoothies, baking, and food manufacturing where matcha is combined with other ingredients. More cost-effective than ceremonial grade while maintaining good color and flavor when mixed.
- Related:Ceremonial GradeLatte Grade
- Gyokuro玉露
- A premium shade-grown Japanese green tea. Like matcha, gyokuro is shaded before harvest to increase chlorophyll and L-theanine content. However, unlike matcha, gyokuro leaves are rolled rather than ground into powder. Often considered the highest grade of loose-leaf Japanese green tea.
- Related:KabuseTencha
- Hojicha焙じ茶
- Roasted Japanese green tea with a distinctive brown color and toasty, caramel-like flavor. Made by roasting bancha or sencha leaves at high temperatures. Naturally low in caffeine. Increasingly popular in cafes and food manufacturing as a complementary product to matcha, especially for autumn/winter menus.
- Related:SenchaBancha
- Koicha濃茶
- Thick-style matcha preparation using approximately double the amount of matcha powder with less water than usucha. Results in a thick, paint-like consistency. Requires the highest quality ceremonial grade matcha, as lower grades will taste unpleasantly bitter when prepared this way.
- Related:UsuchaCeremonial Grade
- Latte Grade
- A marketing term (not an official Japanese classification) referring to matcha that performs well in milk-based drinks. Typically falls between premium and culinary grade. Key characteristics: maintains color when mixed with milk, balanced flavor that doesn't get lost in dairy or plant milks, and cost-effective for high-volume cafe use.
- Related:Culinary GradePremium Grade
- Sencha煎茶
- The most common type of Japanese green tea, accounting for approximately 60% of Japan's tea production. Unlike matcha, sencha is grown in direct sunlight and steamed after harvest. Available as loose leaf and in powder form. Sencha powder is sometimes confused with matcha but has a distinctly different flavor profile and production process.
- Related:GyokuroBancha
Production & Processing
How matcha is grown, harvested, and processed
- Aracha荒茶
- Crude or unrefined tea — the raw material after initial processing (steaming, rolling/drying) but before final sorting, blending, and packaging. In the matcha production chain, aracha from tencha leaves is sorted and then stone-ground to produce finished matcha.
- Related:TenchaStone-Ground (Ishiusu)
- Chasen茶筅
- Traditional bamboo whisk used to prepare matcha. Hand-carved from a single piece of bamboo with 80-120 fine tines. Essential for properly dispersing matcha powder in water to create a smooth, frothy drink. For commercial use, electric matcha whisks or blenders are more practical but a chasen remains the gold standard for ceremonial preparation.
- Related:UsuchaKoicha
- First Flush (Ichibancha)一番茶
- The first harvest of the year, typically in late April to mid-May. First flush leaves have the highest concentration of amino acids (especially L-theanine) and produce the most flavorful, umami-rich matcha. Premium and ceremonial grade matcha is almost exclusively made from first flush leaves.
- Related:Second Flush (Nibancha)Tencha
- Kabuseかぶせ
- A shading technique where tea plants are covered for approximately 1-2 weeks before harvest (shorter than the 3-4 weeks used for tencha/matcha). Increases chlorophyll and amino acid content while reducing catechins. Kabuse tea falls between sencha and gyokuro in terms of flavor complexity.
- Related:Shading (Oishita Saibai)TenchaGyokuro
- Machine-Milled (Ball Mill / Jet Mill)
- Industrial grinding methods that produce matcha powder faster and more cost-effectively than stone grinding. Ball mills use ceramic or metal balls; jet mills use high-pressure air. Particle size (10-20 microns) is slightly larger than stone-ground. Suitable for culinary-grade matcha and large-volume applications where the subtle texture difference is less noticeable.
- Related:Stone-Ground (Ishiusu)Particle Size
- Second Flush (Nibancha)二番茶
- The second harvest, typically in June-July. Produces tea with more astringency and less umami than first flush. Generally used for lower-grade matcha or culinary applications. Second flush matcha is more affordable and suitable for products where matcha is one of many ingredients.
- Related:First Flush (Ichibancha)
- Shading (Oishita Saibai)覆い下栽培
- The critical step that distinguishes matcha from regular green tea. Tea plants are covered with shade structures (traditionally straw, now often synthetic netting) for 20-30 days before harvest. This forces the plants to produce more chlorophyll (vivid green color) and L-theanine (umami flavor) while reducing catechins (bitterness).
- Related:TenchaKabuseFirst Flush (Ichibancha)
- Stone-Ground (Ishiusu)石臼
- The traditional method of grinding tencha leaves into matcha using granite stone mills. Each mill produces approximately 30-40g of matcha per hour, resulting in ultra-fine particles (5-10 microns). Stone grinding generates minimal heat, preserving color, flavor, and nutrients. More expensive than machine milling but produces a smoother texture and more vibrant color.
- Related:Machine-Milled (Ball Mill / Jet Mill)TenchaParticle Size
- Tencha碾茶
- The tea leaves specifically grown and processed to become matcha. After shading and harvest, tencha leaves are steamed to stop oxidation, then dried flat (not rolled like sencha). The dried leaves are de-stemmed and de-veined, then ground into matcha. The quality of tencha directly determines the quality of the final matcha product.
- Related:Shading (Oishita Saibai)Stone-Ground (Ishiusu)Aracha
Quality & Testing
Quality indicators, testing methods, and specifications
- Batch Consistency
- The degree to which matcha quality remains uniform across different production batches and shipments. Critical for food manufacturers and cafe chains that need predictable taste, color, and performance in their products. Reliable suppliers achieve consistency through careful blending of tencha from multiple farms and rigorous quality control testing per lot.
- Related:Certificate of Analysis (COA)Color Value (L*a*b*)Blending (Gogumi)
- Certificate of Analysis (COA)
- A document issued by a testing laboratory that verifies the composition, purity, and quality of a matcha batch. Typically includes: heavy metals testing (lead, arsenic, cadmium, mercury), pesticide residue screening, moisture content, particle size distribution, and microbiological analysis. Essential document for B2B procurement — always request a COA before placing a bulk order.
- Related:Particle SizeHeavy Metals Testing
- Color Value (L*a*b*)
- A scientific color measurement system used to objectively assess matcha quality. L* measures lightness (higher = lighter), a* measures green-red spectrum (more negative = greener), b* measures blue-yellow spectrum. High-quality matcha typically shows strong negative a* values (vivid green) and moderate positive b* values. Used in quality control to ensure batch-to-batch consistency.
- Related:Certificate of Analysis (COA)Batch Consistency
- Heavy Metals Testing
- Laboratory analysis for lead (Pb), arsenic (As), cadmium (Cd), and mercury (Hg) content in matcha. Required for food safety compliance in most markets. FDA limits: lead < 2 ppm for candy products. EU has specific limits for tea products. Japanese matcha from established producers typically tests well below international limits due to strict agricultural practices.
- Related:Certificate of Analysis (COA)FDA (Food and Drug Administration)
- L-Theanine
- An amino acid naturally found in tea leaves, responsible for the characteristic umami flavor of high-quality matcha. Concentration increases significantly during shading. L-theanine promotes relaxation without drowsiness and is a major selling point for matcha in the wellness market. Higher L-theanine content generally indicates better quality matcha.
- Related:UmamiShading (Oishita Saibai)Ceremonial Grade
- Particle Size
- The fineness of matcha powder, typically measured in microns (μm). Stone-ground matcha: 5-10 microns. Machine-milled: 10-20 microns. Finer particles produce smoother texture, better suspension in water, and more vibrant color. Commercial specification is usually "≤30 microns" for standard matcha. Ultra-fine grades specify ≤10 microns.
- Related:Stone-Ground (Ishiusu)Machine-Milled (Ball Mill / Jet Mill)Certificate of Analysis (COA)
- Umami旨味
- The fifth basic taste (alongside sweet, sour, salty, bitter), described as savory or brothy. In matcha, umami comes primarily from L-theanine and glutamate, which increase during the shading process. A strong umami character with low bitterness is the hallmark of premium matcha. Professional tasters evaluate umami as a key quality indicator.
- Related:L-TheanineShading (Oishita Saibai)Ceremonial Grade
Business & Trade
Wholesale, shipping, and procurement terminology
- Blending (Gogumi)合組
- The art of combining tencha from different farms, regions, or harvests to achieve a target flavor profile and ensure year-round consistency. Master blenders (called "gogumishi") evaluate hundreds of tencha samples to create consistent commercial products. Blending is how suppliers maintain batch consistency despite natural variation in tea harvests.
- Related:Batch ConsistencyTencha
- CIF (Cost, Insurance, and Freight)
- An international trade term where the seller covers the cost of goods, insurance, and freight to the destination port. The buyer assumes risk once goods are loaded onto the shipping vessel. Common in matcha wholesale transactions. Compare with FOB, where the buyer arranges and pays for shipping.
- Related:FOB (Free On Board)MOQ (Minimum Order Quantity)
- FOB (Free On Board)
- An international trade term where the seller delivers goods to the port of shipment and the buyer assumes all costs and risks from that point. FOB pricing for matcha is typically lower than CIF since it excludes shipping and insurance. Many Japanese matcha suppliers quote FOB Japan (Yokohama, Kobe, or Shimizu port).
- Related:CIF (Cost, Insurance, and Freight)MOQ (Minimum Order Quantity)
- MOQ (Minimum Order Quantity)
- The smallest quantity a supplier will sell in a single order. For matcha wholesale, MOQ varies widely: small specialty suppliers may offer 5-10kg, while large producers may require 100kg+. First Agri's MOQ is 20kg, making it accessible for small cafes while supporting larger food manufacturers.
- Related:OEM (Original Equipment Manufacturer)Private Label
- OEM (Original Equipment Manufacturer)
- In the matcha industry, OEM refers to a supplier producing matcha under the buyer's brand name and packaging specifications. The supplier handles sourcing, blending, grinding, and packaging while the buyer provides branding and sells to end consumers. Common for tea brands, cafe chains, and health food companies that want branded matcha without operating their own processing facility.
- Related:Private LabelMOQ (Minimum Order Quantity)
- Private Label
- Similar to OEM — the supplier produces matcha that is sold under the retailer's or buyer's own brand. The key difference from OEM is that private label products are typically chosen from the supplier's existing product line (with custom packaging), while OEM may involve custom blending or specifications.
- Related:OEM (Original Equipment Manufacturer)MOQ (Minimum Order Quantity)
Certifications & Compliance
Regulatory standards and certification programs
- EU Organic
- European Union organic certification governed by Regulation (EU) 2018/848. Required for selling matcha as organic in EU member states. JAS Organic is recognized under the EU-Japan equivalency agreement, allowing JAS-certified matcha to be imported as organic with proper certification. Important for the growing European matcha market.
- Related:JAS OrganicUSDA Organic
- FDA (Food and Drug Administration)
- The U.S. regulatory body governing food imports. Matcha exported to the US requires: FDA facility registration for the manufacturer, Prior Notice filing for each shipment, FSVP (Foreign Supplier Verification Program) compliance from the importer, and proper labeling per 21 CFR. Failure to comply can result in import detention or refusal.
- Related:FSVP (Foreign Supplier Verification Program)JAS Organic
- FSSC 22000
- A GFSI (Global Food Safety Initiative) benchmarked food safety management certification. Combines ISO 22000 with additional requirements. Demonstrates that a matcha processing facility has robust food safety management systems in place. Recognized globally and often required by large food manufacturers and retail chains.
- Related:HACCP (Hazard Analysis Critical Control Points)JAS Organic
- FSVP (Foreign Supplier Verification Program)
- A US FDA requirement under FSMA (Food Safety Modernization Act). US importers must verify that their foreign suppliers meet FDA food safety standards. This includes hazard analysis, supplier evaluation, and ongoing verification activities. Your matcha supplier should be able to provide documentation supporting FSVP compliance.
- Related:FDA (Food and Drug Administration)
- HACCP (Hazard Analysis Critical Control Points)
- A systematic food safety approach that identifies, evaluates, and controls hazards throughout the production process. HACCP certification for a matcha producer means they have identified critical control points (e.g., steaming temperature, grinding hygiene, storage conditions) and have monitoring procedures in place. Required in many markets and often a prerequisite for FSSC 22000.
- Related:FSSC 22000
- Halal Certification
- Certification that a product complies with Islamic dietary law. Pure matcha is inherently halal (it's just ground tea leaves), but certification provides documented assurance that the production facility and process meet halal requirements — no cross-contamination with non-halal substances. Essential for export to Middle Eastern markets and Muslim-majority countries.
- Related:Kosher Certification
- JAS Organic
- Japanese Agricultural Standards organic certification, administered by MAFF (Ministry of Agriculture, Forestry and Fisheries). Requires: no synthetic pesticides or chemical fertilizers for 3+ years, annual farm inspections, and complete traceability. JAS Organic is recognized by USDA and EU under mutual recognition agreements, meaning JAS-certified matcha can be sold as organic in the US and EU with proper documentation.
- Related:USDA OrganicEU OrganicFDA (Food and Drug Administration)
- Kosher Certification
- Certification that a product meets Jewish dietary laws (kashrut). Like halal, pure matcha is naturally kosher, but certification confirms the production environment is free from non-kosher contaminants. Important for distribution in the US market where kosher labeling is common in mainstream food retail.
- Related:Halal Certification
- USDA Organic
- United States Department of Agriculture organic certification. Required for selling matcha labeled as "organic" in the US market. Under the US-Japan organic equivalency arrangement, JAS Organic certified matcha can be sold as USDA Organic with a valid NOP import certificate. Without this, even genuinely organic matcha cannot use the "organic" label in the US.
- Related:JAS OrganicEU Organic
Regions & Origins
Japanese tea-producing regions and their characteristics
- Aichi (Nishio)愛知県（西尾）
- Aichi Prefecture, particularly the city of Nishio, is one of Japan's major matcha production regions. Nishio matcha has a mild, well-balanced flavor with gentle sweetness. The region benefits from the Yahagi River's mineral-rich soil and misty climate. Nishio produces a significant portion of Japan's tencha and is known for consistent, high-volume production.
- Related:Uji (Kyoto)KagoshimaShizuoka
- Kagoshima鹿児島県
- Japan's largest tea-producing prefecture by volume, located in southern Kyushu. Kagoshima's warm climate enables earlier harvests and multiple flushes per year. Known for producing bright-colored, clean-tasting matcha at competitive prices. The volcanic soil (from Sakurajima) contributes unique mineral content. A primary sourcing region for culinary and premium-grade matcha due to strong price-quality ratio.
- Related:Uji (Kyoto)ShizuokaAichi (Nishio)
- Shizuoka静岡県
- Japan's largest tea-producing prefecture overall (all tea types), though historically more focused on sencha than matcha. Shizuoka matcha is expanding in production and known for its refreshing, slightly astringent character. The region's proximity to Mt. Fuji and Pacific Ocean creates ideal growing conditions. Increasingly competitive in the B2B matcha market.
- Related:Uji (Kyoto)KagoshimaAichi (Nishio)
- Uji (Kyoto)宇治（京都府）
- The birthplace of Japanese matcha, with over 800 years of tea cultivation history. Located south of Kyoto, the Uji region benefits from river fog, mineral-rich soil, and centuries of accumulated expertise. Uji matcha commands the highest prices and is considered the benchmark for quality. "Uji Matcha" is a protected regional brand, though definitions vary. Premium ceremonial grade matcha from Uji is prized for its deep umami and complex flavor.
- Related:KagoshimaShizuokaAichi (Nishio)Tencha
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