Only the most exquisite of the laboriously shaded and carefully processed tea leaves may be... more
Only the most exquisite of the laboriously shaded and carefully processed tea leaves may be called Tencha. Traditionally ground to Matcha on stone mills Tencha usually isn’t put up for sale at all. However, Tencha is downright predestinated to be enjoyed as a leave tea due to its mild, sweet and rich flavor. Tencha and Matcha are two sides to a tea and fascinating to no end! Preparation is recommended in a traditional Japanese tea pot (Kyusu).
12 g tea leaves (6 level Teelamass) per 300 ml filtered water, boiled and cooled to 60°C/140°F (leave to cool for about 20 min. after boiling). Allow to brew 3.5 min.