Difference between revisions of "Tencha"

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(Created page with " Tencha (literally translates as gound tea, 碾茶) is a type of Japanese green tea that is mostly used to make matcha. Tencha is a high quality green tea since the cultivat...")
 
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'''Tencha''' (碾茶) is a shaded Japanese green tea that is mostly used to make [[matcha]] but it's sometime also used for cooking. Tencha is grown like gyokuro. That means the tea leaves are shaded for about three weeks. That is the reason why matcha got such a vivid green color. After harvest the leaves are briefly steamed and dried but in contrast to most other Japanese teas not rolled. Finally all stems are removed so that only the pure leaves are left.
  
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== See also ==
  
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* [[Gyokuro]]
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* [[Kabusecha]]
  
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Tencha (literally translates as gound tea, 碾茶) is a type of Japanese green tea that is mostly used to make matcha. Tencha is a high quality green tea since the cultivation process is the same as for gyokuro.
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[[category:Japanese tea]]
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[[category:Green tea]]
  
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Tencha’s main characteristic is that it comes in small, dark green flakes. Why then, does tencha mean ground tea in Japanese? Because tencha must be ground to make matcha.
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[[de:Tencha]]
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Tencha is cultivated in the same way as shaded green tea leavesgyokuro. The tea leaves are shaded for at least 20 days before being harvested.
 
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Once harvested, the tea leaves are steamed. Then the leaves are air-dried, destemmed and deveined. Notice that tencha leaves do not undergo a rolling process like other Japanese green teas.
 
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Keep in mind that tencha is a raw material for matcha and as such it is rare, it’s even hard to find tencha at stores in Japan.
 
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Loose leaf tencha has a shape that makes it hard to brew because the flakes keep floating on top of the water, but other than that you’ll have no more problems. You should brew it the same way as gyokuro, because they both share the same cultivation method.
 

Revision as of 14:57, 19 July 2013

Tencha (碾茶) is a shaded Japanese green tea that is mostly used to make matcha but it's sometime also used for cooking. Tencha is grown like gyokuro. That means the tea leaves are shaded for about three weeks. That is the reason why matcha got such a vivid green color. After harvest the leaves are briefly steamed and dried but in contrast to most other Japanese teas not rolled. Finally all stems are removed so that only the pure leaves are left.

See also

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