Tencha is a tea made into flakes for easy grinding into matcha powder. It also makes for a light-bodied, delicate tea itself. This particular blend of Kyomidori and Yabukita leaves (two types of cultivars) hails from Nishio-based matcha factory Koukaen with leaves originating in the Nishio region, Aichi Prefecture, and the more famous Kyoto Prefecture in Japan.
Tencha is made by shading the leaves for about 4 weeks before harvest. After harvest the leaves are steamed then dried without rolling in a special oven dedicated to making Tencha. After dried into its rough state (called aracha), stems and small particles (fannings) are removed, and the leaf is chopped into small flakes.
- Name: Nishio Tencha Kyomidori - Premium
- Japanese name: 西尾碾茶京みどりプレミアム
- Ingredients: green tea
- Cultivar: Kyomidori, Yabukita blend
- Harvest: Spring
- Region: Nishio, Aichi; Kyoto
About Koukaen Tea Factory
Founded in 1948 by Yoshikazu Naito, the Koukaen Tea Factory is owned by the Naito family and employs a total of 9 people including family members. His son, President Tadashi Naito (see photo) is the 2nd head of the company.
Based in the Nishio region of Aichi Prefecture, Koukaen specializes in the initial processing of leaves from farms in Nishio into dried unrefined tencha tea leaves (steamed and dried without rolling), and grinding of refined tencha leaves into matcha. (Refinement of the tencha leaves is outsourced to a trusted partner.)