Tencha (碾茶) is the dried, unground tea leaf that becomes matcha when stone-ground into powder. It is an intermediary product in the matcha production process.
Production Process
Growing
- Tea plants are shade-grown for 20-30 days before harvest
- Shading increases chlorophyll and L-theanine content
- Reduces bitterness and enhances sweetness
Harvesting
- Only the youngest, most tender leaves are picked
- Typically first flush (spring harvest)
- Hand-selected for quality
Processing
- Steaming: Fresh leaves are steamed immediately to prevent oxidation
- Drying: Leaves are air-dried without rolling (unlike sencha)
- De-stemming: Stems and veins are removed
- Sorting: Leaves are sorted by quality
Result
Tencha is a flat, crispy dried leaf that is:
- Fragile and delicate
- Bright green in color
- Ready for grinding into matcha
Key Distinction
Unlike other Japanese green teas (sencha, gyokuro), tencha leaves are:
- Not rolled during processing
- Not consumed directly as a steeped tea
- Destined solely for grinding into matcha
From Tencha to Matcha
The final step is grinding tencha into matcha powder:
- Traditional method: Stone grinding mills (slow, produces finest powder)
- Modern method: Ceramic or steel mills (faster, less expensive)
- Stone grinding takes approximately 1 hour to produce 30-40 grams of matcha
Quality Indicators
High-quality tencha produces high-quality matcha:
- Vibrant green color
- Sweet aroma
- Tender, young leaves
- Minimal stems or veins
- Proper shade-growing duration
Availability
Tencha is rarely sold directly to consumers, as it is specifically produced for matcha manufacturing. Specialty tea vendors may occasionally offer tencha for collectors or educational purposes, but it is not commonly available retail.
Cultural Context
The development of tencha processing methods and its refinement into matcha is deeply connected to the Japanese tea ceremony tradition and represents centuries of agricultural and culinary expertise.