Tencha is the ingredient used to make matcha. It consists of leaves that have been shaded usually about 4 weeks prior to harvest, and that have been steamed and dried without rolling into the needle shape you see with other types of green tea from Japan. The rolling process breaks down cell membranes in the leaf releasing different flavor compounds, and tencha skips this process offering, in leaf form, a light, sweet tea.
Before grinding into matcha, the unrefined (aracha) tencha leaves are sifted to remove dust and leaf stems, then are chopped to create more even flakes. It is this state that provided in this product.
We recommend you trying it with its matcha counterpart!
Cultivar: Okumidori (Okumidori Matcha counterpart), a vivid green Uji matcha made from the tea plant cultivar okumidori. Cultivars are “cultivated varieties” identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA. The okumidori cultivar is known for having a strong taste and aroma.