Reference index
Japanese Tea Glossary
Short answer: these entries define Japanese tea, utensils and taste terms without decorative kanji or invented translations. Each definition links to an official or institutional source.
Tea types
Utensils and taste
Editorial rule
Romanisation is kept consistent. Japanese characters are only added when verified. A marketing expression is not presented as a traditional or regulated Japanese term.
How to use this glossary
Use each entry as a starting point, not as a decorative label. The short answer gives the practical meaning. The following sections explain the context, what the term can establish, what it cannot establish and which primary source was used. Follow the related guide when you need to prepare tea, choose equipment or understand a cultural practice.
A Japanese word does not automatically prove origin, craftsmanship, school affiliation or product quality. For example, a utensil name describes a function, while a claim about where, when or by whom an object was made needs separate evidence. A school-specific procedure is identified as such and is not presented as a rule for every chanoyu tradition.
Where to start
Start with Matcha, Sencha or Gyokuro for tea types. Use Chasen, Chawan and Kyusu for utensils. Use Umami when a taste term needs clarification. Entries keep one consistent romanisation and add Japanese characters only when they have been verified. If several French or English usages exist, the entry should explain the chosen form rather than claim that one spelling is universally mandatory.
Limits
This glossary does not replace a complete Japanese dictionary, a teacher or the documentation supplied by a producer or artisan. Its role is narrower: define the term used on this website, prevent misleading inferences and direct the reader to an identifiable official or institutional source.
Last review
Index and linked definitions reviewed 16 July 2026.