Japanese tea culture is full of words that carry history, artistry, and philosophy. For many in the U.S., terms like Chanoyu or Wabi-Sabi may sound familiar, yet their meanings remain mysterious. At Nara Tea, we believe that understanding these words enriches the experience of enjoying matcha and helps us appreciate the Way of Tea more deeply.
1. Chanoyu / Chado 茶の湯・茶道
Often translated as “tea ceremony,” Chanoyu (or Chado) literally means “the way of tea.” It is not just about preparing tea but a cultural practice that integrates art, architecture, calligraphy, flower arrangement, and above all, hospitality.
2. Matcha 抹茶
Matcha is finely ground green tea powder whisked with hot water. Unlike other teas, you drink the whole leaf, which gives matcha its vibrant green color and rich umami taste. Once reserved for tea gatherings, matcha is now loved worldwide in lattes, desserts, and smoothies.
3. Chawan 茶碗
A Chawan is the bowl used to whisk and drink matcha.(matcha bowl) Its design changes with the seasons: deep bowls in winter to retain heat, shallow bowls in summer to cool quickly. Each chawan reflects the potter’s unique artistry.
4. Chashitsu 茶室
The tearoom where tea is served. Usually small and simple, a Chashitsu is designed to bring peace and focus to host and guest. Its rustic walls and minimal decoration embody the wabi-sabi aesthetic.
5. Kaiseki 懐石
A refined multi course meal served before a formal tea ceremony. Kaiseki emphasizes seasonal ingredients and elegant presentation, highlighting the spirit of harmony between nature and dining.
6. Wabi-Sabi 侘び寂び / Wabi-cha 侘茶
The Japanese aesthetic of imperfection, impermanence, and simplicity. In tea, it is reflected in rustic tea bowls, plain tearooms, and the appreciation of natural beauty in its raw form.
7. Ichigo-Ichie 一期一会
“One time, one meeting.” This phrase reminds us that each tea gathering is unique, never to be repeated. It encourages treasuring the present moment with respect and sincerity.
8. Chasen 茶筅
A bamboo whisk used to froth matcha. Handcrafted in Takayama, Nara—the only region in Japan still producing authentic chasen. These tools are essential to making smooth, creamy tea. Different styles are used for thick tea (koicha) and thin tea (usucha).
9. Chashaku 茶杓
A bamboo scoop used to measure matcha powder. Hand carved and polished, often by tea masters, the chashaku reflects simplicity and refined elegance in its curved shape.
10. Natsume / Chaki 棗・茶器
A lacquered container for holding powdered matcha during a tea gathering. Glossy and refined, the Natsume (for thin tea) and other Chaki embody Japanese artistry and attention to detail.
Learning these words is like opening a door into the world of Japanese tea. They are not just vocabulary but keys to understanding the philosophy and spirit of Chanoyu.