Glossary
Glossary of matcha, collagen, nutrition and wellness terms. Clear definitions by Matcha & CO.
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Cafeína vs Teína (Caffeine vs Theine)
Caffeine and theine are chemically identical compounds, but their effects differ based on how they're consumed and what other compounds accompany them in different beverages.
Catechins - Powerful Antioxidants in Matcha
Catechins are potent antioxidant compounds found in tea leaves, with matcha containing exceptionally high levels that support cellular health and provide anti-inflammatory benefits.
Chasen (Bamboo Whisk)
A traditional bamboo whisk with delicate prongs, essential for properly preparing matcha by creating the signature smooth texture and frothy layer.
Chashaku (Bamboo Spoon)
A traditional Japanese bamboo scoop used to measure and transfer matcha powder from container to bowl during tea ceremonies.
Chawan (Tea Bowl)
A traditional Japanese tea bowl used for preparing and drinking matcha, designed specifically for the ceremonial whisking process and aesthetic appreciation of tea.
Cold Brew Matcha
A refreshing preparation method that extracts matcha flavors using cold or room temperature water over extended time, creating a smooth, less bitter drink perfect for hot weather.
Cold Brew Matcha
A refreshing preparation method that involves steeping matcha powder in cold water for an extended period, creating a smooth, mellow drink with enhanced sweetness and reduced bitterness.
Collagen Types I, II & III
The three most abundant collagen types in the human body, each serving unique structural functions: Type I for skin and bones, Type II for joints, and Type III for blood vessels and organs.
Creatine Monohydrate
A naturally occurring compound that helps produce energy during high-intensity exercise, widely used as a supplement to enhance athletic performance and muscle strength.
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Koicha (Thick Matcha)
Koicha is the traditional thick-style preparation of ceremonial matcha, using a higher tea-to-water ratio to create a rich, paste-like consistency with intense umami flavor.
Kusenaoshi (Whisk Stand)
A traditional Japanese bamboo stand designed to hold and preserve the shape of the chasen (matcha whisk) after use, ensuring optimal longevity and performance.
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Marine Collagen (Colágeno Marino)
Marine collagen is a premium type of collagen protein derived from fish skin and scales, offering superior bioavailability and absorption compared to other collagen sources.
Matcha Ceremonial
Ceremonial grade matcha is the highest quality matcha powder, made from the youngest tea leaves and designed for traditional tea ceremonies or drinking straight with water.
Matcha Ceremonial (Ceremonial Grade Matcha)
The highest quality grade of matcha powder made exclusively from young tea leaves, offering superior flavor, vibrant color, and smooth texture for traditional tea ceremonies.
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Polyphenols
Powerful plant compounds with antioxidant properties that protect cells from damage and inflammation, abundant in matcha and other superfoods.
Proline and Hydroxyproline
Essential amino acids that form the structural backbone of collagen, making up about 23% of collagen protein. These amino acids are crucial for maintaining skin elasticity, joint health, and overall tissue integrity.
Proline and Hydroxyproline
Essential amino acids that make up about 23% of collagen structure, providing stability and strength to skin, joints, and connective tissues throughout the body.
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Tea Shading (Kabuse)
Kabuse is a Japanese tea cultivation technique where tea plants are covered with shade materials for 2-3 weeks before harvest to enhance flavor, color, and nutritional content.
Tencha (Tea Leaves for Matcha)
Tencha is the shade-grown tea leaf that becomes matcha powder when stone-ground. These precious leaves undergo a unique cultivation and processing method that preserves their vibrant green color and concentrated nutrients.
Thermogenesis
Thermogenesis is your body's process of producing heat and burning calories, which can be naturally boosted through certain compounds like those found in matcha green tea.
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Umami
Umami is the fifth taste alongside sweet, sour, salty, and bitter, characterized by a savory, meaty depth that makes matcha tea so uniquely satisfying and complex.
Usucha (Light Matcha)
Usucha is the everyday style of matcha preparation that creates a lighter, frothy tea using less powder and more water than the thick koicha style. It's the most common way to enjoy matcha worldwide.
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Water Temperature for Matcha (Temperatura del agua para matcha)
The optimal water temperature for preparing matcha is 70-80°C (158-176°F), which preserves delicate flavors, prevents bitterness, and maintains the powder's nutritional benefits.
Whey Protein
Whey protein is a complete, high-quality protein derived from milk during cheese production, known for its rapid absorption and muscle-building benefits.