Tencha is mainly used for further processing into Matcha. In some areas, it is also drunk directly, without further processing. In Japan, it is very often used in cooking – Tencha is excellent for sprinkling dishes with delicious tealeaves.
Tencha leaves are briefly steamed, but in contrast to all other Japanese teas they are not rolled, but slowly and gently baked in special ovens for a long period of time. Subsequently, the components that are not pure tealeaf (twigs, leaf veins) are rejected until only the “leaf flesh” remains = Tencha tea.
The quality corresponds to premium quality Gyokuro. Appearance: green “broken” tea
Tencha is not normally available in Germany and Europe.
Shading period: 1 – 3 weeks prior to harvest
Shading method: Full shading, including top and sides of the field. 3 layers of tarp shading filter out 90% of the sunlight
Harvest: 1st harvest in May, hand plucking.