Tencha is the name for tea leaves used for Matcha, before the leaves are ground into fine powder. Traditionally, Tencha was not brewed like Gyokuro or Sencha, because this was neither included in the traditional Tea Ceremony teachings nor allowed. And so, for many years, brewed Tencha has quietly been enjoyed in secret among only a few Matcha manufacturers and tea connoisseurs.
We at Hibiki-an are pleased to be able to offer this Tencha Super Premium, which we have specially arranged in order to be brewed in the same way as Gyokuro or Sencha. The flavor is different both from Gyokuro and Matcha, and quite unique, pure, noble, and elegant.

Tea leaves for Tencha (Matcha) are grown in the same way as Gyokuro, but processed differently than Gyokuro. Tea leaves for Tencha (Matcha) and Gyokuro are grown in the shade for 20 or 30 days before harvest, so that both contain much Theanine, which is the source of its smooth and mellow taste. Harvested fresh tea leaves are first steamed. Then in the case of Gyokuro, the steamed tea leaves are dried and kneaded by crumpling. In contrast to Gyokuro, the steamed tea leaves for Tencha (Matcha) are dried but not kneaded. Then to make Matcha, Tencha is ground into fine powder. The growing and processing bring the unique excellent flavor of Tencha. (for more information, click here: Tencha Processing)

Each leaf of this top quality tea is specially selected and carefully picked by our farmers' skilled hands. This special tea is made from a breed of tea plant known as Samidori, which is suitable for Matcha and Gyokuro. And Samidori breed is a tea plant that cooperates well with the efforts of farmers to produce high quality tea.

The tea color is pale green, the taste is deep and mellow, and the subtle noble aroma lingers in the mouth for a while.
To enjoy this Tencha Super Premium, we recommend you brew in the same way as Gyokuro (same tea leaves weight, same water temperature and amount, and waiting time). There is only one difference: Tencha is only half the weight of Gyokuro or Sencha tea leaves; it is 50% lighter. So, please put about two times (2x) the cubical content of Tencha tea leaves in Kyusu tea pot when you brew Tencha.
Because Tencha is lightweight, some Tencha leaves may float on the water surface, and are not saturated with water. In that case, please press the tea leaves down into the water to soak and become saturated with water, as shown in the picture on the left.

Of course, this Tencha also makes a lovely iced tea. The flavor is uniquely elegant. You can prepare Iced Tencha using the same brewing method as Iced Gyokuro.

Enjoy the unique flavor of Tencha which for many years has quietly been enjoyed in secret by Matcha manufacturers and tea connoisseurs in Japan.