Tencha

About this tea

Tencha occupies a unique position in Japanese tea - it's the precious precursor to Matcha, rarely consumed as leaf tea. Shade-grown like Gyokuro but processed differently, Tencha leaves skip the rolling process, instead being laid flat to dry. Most Tencha immediately becomes Matcha, making whole-leaf Tencha exceptionally rare and offering a unique glimpse into Matcha's origin.

After 3-4 weeks of shading, leaves are steamed and dried without rolling, preserving their flat shape. Stems and veins are meticulously removed, leaving only pure leaf tissue. This labor-intensive process means Tencha costs more than Gyokuro before grinding. The flat leaves would become Matcha powder if ground between granite stones.

The flavor profile offers Matcha preview: pronounced umami from extended shading, mild character lacking Gyokuro's intensity, sweet undertones with minimal astringency, and subtle complexity building across infusions. Without rolling, flavors release differently than typical Japanese teas. The flat leaves create a lighter brew than expected from shade-grown tea. It's like tasting Matcha in slow motion.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 80°C (175°F), steeping for 2 minutes. The flat leaves need longer steeping to release flavor. Some enjoy eating the tender leaves after brewing, as with Gyokuro.

Best appreciated by Matcha enthusiasts curious about its origins. The rarity makes it a special occasion tea. Pairs with traditional wagashi designed for tea ceremony. The unique processing creates an educational experience for understanding Japanese tea production. Most who try Tencha gain new appreciation for Matcha's complexity.