Aug 30th, '08, 16:45
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Joined: Apr 22nd, '06, 20:52
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Location: Back in the TeaCave atop Mt. Fuji
Tencha is manufactured differently than gyokuro. Gyokuro goes through a rolling process creating more of a needle form and is often aged.
Tencha consists of flakes, leaf that has not been rolled which makes sense since if it is turned into matcha, the flakes would grind better. All stems and veins are painstakingly removed.
I am sure others can add to the differences.
I do not know what difference occurs in the varietals or the growing of the plants.
Tencha consists of flakes, leaf that has not been rolled which makes sense since if it is turned into matcha, the flakes would grind better. All stems and veins are painstakingly removed.
I am sure others can add to the differences.
I do not know what difference occurs in the varietals or the growing of the plants.
blah blah blah SENCHA blah blah blah!!!
From ocha glossary
Tencha
Green tea grown under the same conditions as gyokuro, that being under 90%+ shade for approx. three weeks before harvest. Unlike gyokuro, tencha is not rolled after steaming but is de-veined for later use as matcha. Represents 1.1% of the green tea produced in Japan
Quite rare anyway and also expensive, you can find some at Harney and son here
Tencha
Green tea grown under the same conditions as gyokuro, that being under 90%+ shade for approx. three weeks before harvest. Unlike gyokuro, tencha is not rolled after steaming but is de-veined for later use as matcha. Represents 1.1% of the green tea produced in Japan
Quite rare anyway and also expensive, you can find some at Harney and son here