Tencha
Contents |
Overview
Though tencha is most often an intermediate step in the production of matcha, it is sometimes sold as an end product. It is made from shade-grown leaves, like gyokuro, but undergoes unique processing.
Processing
Tencha leaves, like gyokuro leaves, are steamed then dried, though by air rather than heat (as is the case with gyokuro). The stems and veins are then removed, leaving small flakes of leaf material. From here, tencha leaves are either ground into matcha or, much less often, packaged and sold.[1]
Video of Gyokuro, Tencha, and Matcha processing.
Flavor Profile
The flavor of tencha has elements of both gyokuro and matcha, though it does not have nearly as strong a vegetal flavor as gyokuro.
Brewing
It is somewhat difficult to brew tencha, as the small delicate leaves are prone to floating when dry. It requires parameters similar to gyokuro: low temperatures and high leaf:water ratio.
Reviews
References
- ↑ Moore, Kevin. "Green Tea Video, by O-Cha.com". Retrieved on 1/19/2009.
