The origin of matcha
Green tea leaf flakes, tencha is the type of leaf used for creating matcha. Shaded for 4 weeks, steamed, then dried without rolling, the leaf is then refined by removing leaf stems and veins, then chopped into smaller pieces to make grinding into powder more consistent.
As a light, delicious green tea
As a tea in itself, the lack of rolling means that tea steeps into a very light tea, like white tea, while the shading produces a rich aroma.
Shogyokuen Tea Factory
Shogyokuen: Tencha Green Tea Leaves Yabukita Single Cultivar
From JPY ¥480
Available
Shogyokuen Tea Factory
Shogyokuen: Tencha Green Tea Leaves Okumidori Single Cultivar
From JPY ¥580
Available
Shogyokuen Tea Factory
Shogyokuen: Tencha Green Tea Leaves for Premium Culinary Grade Matcha
From JPY ¥480
Available
Shogyokuen Tea Factory
Shogyokuen: Tencha Green Tea Leaves Samidori Single Cultivar
From JPY ¥680
Available
Shogyokuen Tea Factory
Shogyokuen: Tencha Green Tea Leaves, 4-level Sampler Set
JPY ¥1,980
Available
Kyoto Obubu Tea Farms
Obubu KY013: Roasted Summer Tencha Stems & Veins - Tsugumi (Tenbone Hojicha)
From JPY ¥450
Available
Kyoto Obubu Tea Farms
Obubu KY015: Roasted Summer Tencha Stems - Suzume (Tenbone Hojicha)
From JPY ¥300
Available
Chasandai Tea Factory
Chasandai: Shiori 栞 Organic Roasted Tencha Stems, Tea Bags (3g tea bags)
From JPY ¥899
Sold out
Kiroku Tea Garden
Kiroku Tea Garden: Okumidori Roasted Spring Tencha Amehojicha, The Sweet Roast 喜六茶園 飴ほうじ茶
JPY ¥700
JPY ¥4,000
Available