Tencha is the leaf used for making matcha. It's grown under shade to avoid bitterness, then steamed, dried without rolling, and turned into flakes. You can enjoy tencha as tea or even try grinding it yourself.
Out of stock
Tea Region
Tea tree
Cultivar
Harvest
Picking & processing
Kyoto, Japan
Camellia sinensis sinensis
Okimidori
Spring, 2024
Steamed and dried without rolling
In the heart of Japan’s tea tradition lies the cultivation of Tencha, the precious leaf that gives life to the finest matcha. But before these leaves are stone-ground into the vibrant green powder we know, Tencha itself offers a rare and elegant experience as a standalone tea. Shogyokuen’s Tencha Green Tea Leaves from the Okumidori Single Cultivar is a glimpse into this seldom-explored side of matcha’s origin, offering a serene and deeply satisfying tea experience.
Grown in the lush fields of Japan, the Okumidori cultivar is revered for its deep green leaves, which are shaded before harvest to enhance their sweetness and umami by reducing sunlight. This shading process slows down photosynthesis, leading to a rich accumulation of chlorophyll while minimizing the catechins that cause bitterness. The result is a leaf brimming with sweet, savory flavors, destined to become premium ceremonial-grade matcha.
However, Tencha is rarely enjoyed in its leaf form. The delicate leaves are steamed and dried without rolling, preserving their soft, flaky texture. This process captures the essence of the leaf in its purest state—rich, green, and brimming with umami. Shogyokuen’s Tencha Okumidori reveals the full beauty of these leaves, allowing tea enthusiasts to experience the essence of high-grade matcha before it meets the millstone.
Light vegetable dishes
Pair with steamed asparagus, grilled zucchini, or sautéed green beans with a light soy glaze. The sweet, vegetal flavors of the tea complement these dishes without overpowering them.
Sushi or sashimi
The tea’s clean, fresh flavors work well with sushi or sashimi, particularly with lighter fish like flounder, snapper, or mackerel. It enhances the umami without overwhelming the delicate flavors of the fish.
Rice-based dishes (Onigiri, Ochazuke)
Enjoy with onigiri (Japanese rice balls) or ochazuke (rice with green tea), where the tea can enhance the rice’s natural sweetness and provide a soothing, savory touch.
Light cheese (fresh mozzarella, burrata)
Soft, mild cheeses like fresh mozzarella or burrata can be a surprising but delightful pairing, complementing the tea’s creamy and vegetal notes while adding a touch of richness.
Leaf
young spinach, nori, toasted almonds
Cup
bok choy, blanched almonds, sweet pea flowers
Flavor
nori, sautéed bok choy, young apricot
Tea weight: 3 gram
Water amount: 200 ml.
1st steeping
time 60 sec.
temperature 70˚C
2nd steeping
time 120 sec.
temperature 75˚C
3rd steeping
Increase time by 30-45 seconds or to the desired strength.
Tea weight: 5 gram
Water amount: 500 ml
Water temperature: cold to room temperature
Steep time: 3 hours
These are broad guidelines, and you can definitely adjust the water amount, temperature, tea amount, and steep time depending on your own personal taste.
