G-JP-032

Tencha

碾茶

Unrolled shaded green, from Nishio, Japan.

Green tea

Tencha is strongest on umami, smoothness and sweetness. Typical tasting words: steamed greens, edamame, nori, broth, sweet pea. Originally an intermediate state in matcha production, rarely marketed as whole leaf until recent interest in specialty brewing. Occasionally infused directly like sencha; its unrolled flakes float on water, yielding a remarkably clear, brothy cup.

Also known as Milled base leaf.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency1umami5brightness1body2smoothness5aroma intensity3finish length4

Flavour families, 0 to 5

floral0fruity0vegetal4marine4nutty1toasty0malty0honey0spicy0woody0earthy0smoky0creamy2citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Nishio, Japan
Plant: Camellia sinensis var. sinensis, Samidori, Okumidori, or Yabukita
Harvest: Spring first flush
Elevation: low
Oxidation: 0 to 1%
Roast: unroasted
Leaf: cut
Price band: premium
Availability: specialist
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: high

Made by: shading, then harvesting, then steaming, then cooling, then brick-oven drying, then destemming.

Caffeine

A cup of Tencha carries a typical estimate of 40 mg of caffeine, within a range of 25 to 55 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3.8 g	60 to 75 °C	2 min, 90 s
Gongfu, 100 ml	5 g	60 to 75 °C	45 s, 30 s, 45 s, 60 s, 90 s
Cold brew, 250 ml	3 g	Fridge	3 to 8 hours

Up to 5 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
meditation
relaxing
study_focus

Pairs with seafood and sushi. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.