This organic Tencha was made with the Kanayamidori cultivar. Tencha is actually the raw material used to make Matcha. They are the very same shade-grown leaves used to make gyokuro tea. The difference is that to make Gyokuro the leaves must be processed by rolling them and to make Tencha for Matcha, the leaves must be de-veined to make for a finer Matcha powder. You can enjoy Tencha by preparing it the same way you would gyokuro or you can infuse the leaves with slightly higher temperature and leave for shorter steepings. Compare the difference and discover your preference!
The leaves have a beautiful appearance and a very full, sweet creaminess that is rich in umami. The tea's infusion is a brilliant green with a very deep, sweet taste that stays strong though numerous infusions. To produce tencha tea it is necessary to cover and shade the plants for the last 20-30 days before harvesting. Tencha leaves become more tender as they are not exposed to direct sunlight. This shading process also inhibits photosynthesis, sot he plant must survive on its own nutrients. This changes the chemical composition of the leaves, reducing catechin (responsible for bitterness) and extracting L-Theanine, which improves its sweetness and aromatic properties.
Origin: Miyazaki, Kyushu, Japan
Harvest: First week May, 2021
Color of liquor: phosphorescent green
Aroma: lightly roasted, creamy, biscuits, bread
Flavor: sweet, silky, creamy, nori, refreshing
Temperature: 65º c
Steeping time: 1min; 30 sec; 1min .