Tencha is the shade-grown leaf that becomes matcha once it is stone-ground. Grown without pesticides or fertilizers in the mountains of Oku-Yamato, the young leaves are steamed and dried while still vividly green, keeping their deep aroma and mellow sweetness.

Grind it yourself for fresh matcha, or simply steep the whole leaves in water for a lighter, naturally sweet cup.

How to Enjoy

To make matcha: grind the leaves in a stone mill or tea mill just before use, then whisk 1-2 teaspoons (about 2g) with 60ml of hot water at around 70-80°C until frothy. To drink as loose leaf: steep in cold water, or brew with warm water for a lighter taste.

Product Details

Ingredients: Tencha leaf (naturally grown in Nara, Japan)
Net weight: 50g
No pesticides or chemical fertilizers