Tencha

Tea leaves for Gyokuro and Tencha are grown in the shade for two to three weeks before they are harvested and processed.   Unlike Gyokuro, Tencha is not rolled/kneaded after steaming.   Tencha leaves are stoned-ground to make Matcha powder.   Shade-grown teas are darker green in color and contain more amino acids, which our taste buds detect as savory or umami.  

This hand-harvested Tencha from Kyoto has large flakes of dark leaves.   To brew Tencha tea requires more leaves and less water.  It has amazing aromas and flavors of quality seaweed.   It is great for sipping or for pairing with Japanese food.    Even the brewed wet leaves are mild and tasty like cooked spinach.   Adding it to a miso soup or a green salad, this Tencha blurs the line between tea and food.  

Tencha 

Type:  Green     Producing Country:  Japan    Preparation:  80°C 2 Min

Dry Leaf:   The dark green flat pieces of leaves are milky.  They also have the aromas of roasted seaweed. 

Wet Leaf:   The deep green brewed leaves smell and taste like seaweed and cooked spinach.  

Liquor:       This tea is pale olive green with lots of sediments.  It is sweet and creamy.  Its flavor can be described as a nice light, mellow seaweed soup,  It it not astringent like other green teas.  

Tee Score:  5 out of 5