Tencha Chiyo no Sakae

Origin: Japan

Flavor Profile: The variegated, deep green bits of leaf that comprise tencha are traditionally ground into matcha, but they can also be brewed on their own. Brewed as loose-leaf tea, Tencha appears as a hazy, luminescent suspension of emerald flakes in a chartreuse liquor. It has a mild aroma and a clear, distinct, straightforward flavor with thick notes of umami-rich wakame, cream, malt and toast followed by a delicate, vegetal aftertaste.

Freshly ground with our Matcha Mill, its aroma and flavor lies between our seasonally available Fukamushi (“deep steamed”) Sencha and our Hekisui Matcha.

Tea Story: Like Gyokuro, Tencha is shade-grown for an umami-filled flavor and high levels of antioxidants, L-theanine and caffeine. After it is plucked, it is steamed until the leaves begin to break apart. The stems and veins are removed from the leaves.

Typically, the remaining leaf bits are ground into matcha powder in Japan. However, matcha has an extremely large surface area and is at its best when it is freshly ground. For that reason, we are amongst the first U.S. tea companies to offer Tencha to brew or grind with a Matcha Mill and whisk at home.

Samovarian Poetry: A rare find. A refined ritual. A simple pleasure.

Food Pairings: Tencha’s straihtforward, umami-packed flavor is ideally paired with seafood or mild sweets. Try it with raw or baked salmon, or with traditional Japanese “wagashi” (sweets such as mochi or adzuki bean).