Tencha (碾茶), written with the characters for “grind” and “tea”, is shade-grown tea leaf that is ground to make matcha. Our Organic Tencha is a masterful blend of the finest harvest of multiple cultivars, among which you may recall as past releases from our single cultivar program, such as Sae Midori, Asanoka, and Oku Midori. By developing strong relationships with multiple farmers, we were able to select only the best leaf for this extraordinary tea. Our production manager, Mitsuhiko Masuda, the mastermind behind our Competition-Grade Yabukita is the person responsible for this exceptional blend as well. Masuda believes that passion is key and takes great pride in his craft. In his eyes, customer appreciation is the greatest reward for his hard work.
This Organic Tencha is made from shaded spring harvest leaf grown in both Kagoshima and Shizuoka. It has a sweet, malty aroma with notes of artichoke. From the dry leaf, you can pick up hints of dried raspberry. The flavor is rich in umami, with a light bitterness and no astringency. There is a slight nuttiness, like that of almond, with notes of broccoli stem and sweet pea. While traditionally this tea is grown and then ground to create matcha, it can also be enjoyed as a flavorful loose-leaf tea. Alternatively, we encourage those who are in possession of their own stone mills, countertop matcha machines, or mortar and pestles to grind our tencha and enjoy their own freshly-milled matcha.
Hot Brew Preparation
Cold Brew Preparation
- High-Grade Tencha for Ceremonial Matcha
- Season: Spring
- Tea Blender: Mitsuhiko Masuda
- Aroma: sweet, mossy, malty, notes of artichoke
- Flavor: Rich umami, light bitterness, no astringency, slight nuttiness, notes of broccoli stem, sweet pea, kohlrabi
- Net Weight: 1.76 oz (50g)