Origin: Yame, Japan
Harvest: Spring 2019
Tencha is the name for tea leaves used for Matcha, before the leaves are ground into fine powder. The Tencha flavor, brewed by same way with Gyokuro, is unique and elegan. Tea leaves for Tencha are grown in the same way as Gyokuro, but processed differently. Tea leaves for Tencha and Gyokuro are grown in the shade for 20 or 30 days before harvest, so that both contain more Theanine than other teas.
In contrast to Gyokuro or Sencha, Tencha is not kneaded. The cell walls of the tea leaves are broken down by the kneading process, so that all elements of Gyokuro and Sencha can easily be infused into water. Only the elements of pure elegant flavor are infused. Due to this reason, it’s not easy to extract Tencha flavors, only high quality Tencha can produce quality flavors when brewed.
Tasting Notes: mellow umami flavor with a well rounded sweetness
Whole leaves can take a little longer to steep, but the taste more than makes up for it.
Every tea is unique and can be brewed in different ways. The chart below is to be used suggestively as a guide for brewing this tea, we think it's a good place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
Suggested Brewing Method: Japanese Teapot