From Leaf tea to Matcha – the rediscovery of the 800 year old tea tradition.


Tencha is the name for the type of tea used for Matcha, and only makes up about one percent of green teas in Japan. Like Gyokuro tea, Tencha is also grown in the shade. This means that the tea leaves are covered a couple of weeks before being picked. This final shaded ripening is what gives Matcha tea a totally exceptional taste, while also resulting in its full green colour.

Although Gyokuro can be drank as a leaf tea, only Tencha  is of sufficient grade & quality to enable it to be further processed and transformed into Matcha, the heart of the Japanese Way of Tea. The result is a product which has also made a name for itself in cuisine, as an ingredient for sweets and treats.

Continue to → Matcha – Realization of the Tee ceremony and Various uses