TENCHA
TEA FOR GRINDING
GREEN TEA
★ PESTICIDE-FREE GARDENING
Wazuka, Uji, Kyoto, Japan
Tencha is the shaded green tea used exclusively as the raw material for producing matcha, representing one of the most refined expressions of Japanese tea craftsmanship. Before harvest, the tea plants are shaded for several weeks to increase amino acid content, creating a tea distinguished by its vibrant green color, rich umami, and natural sweetness. While most Tencha will end up stone-milled into matcha, enjoying the leaves in their whole form offers a unique opportunity to experience the original character, aroma, and texture from which exceptional matcha is born. MORE
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Washimine
HARVEST: Spring, 2026
GREEN TEA
★ PESTICIDE-FREE GARDENING
Wazuka, Uji, Kyoto, Japan
Tencha is the shaded green tea used exclusively as the raw material for producing matcha, representing one of the most refined expressions of Japanese tea craftsmanship. Before harvest, the tea plants are shaded for several weeks to increase amino acid content, creating a tea distinguished by its vibrant green color, rich umami, and natural sweetness. While most Tencha will end up stone-milled into matcha, enjoying the leaves in their whole form offers a unique opportunity to experience the original character, aroma, and texture from which exceptional matcha is born. MORE
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Washimine
HARVEST: Spring, 2026
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SHINCHA
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
SHADED TEA
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected.
At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains not only the body but the landscape, ensuring that future generations may inherit land that is alive, diverse, and generous. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
SHADED TEA
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected.
At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains not only the body but the landscape, ensuring that future generations may inherit land that is alive, diverse, and generous. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
EASTERN (SENCHA DO) ★
Temperature: 50-60 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 50-60 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
TENCHA - TEA FOR GRINDING MATCHA
ABOUT
Tencha occupies a unique place in the Japanese tea industry as the essential raw material from which all authentic matcha is produced. Several weeks before harvest, the tea bushes are gradually shaded to reduce direct sunlight. This uniquely Japanese cultivation method increases the concentration of chlorophyll and L-theanine while slowing the conversion of amino acids into catechins. As a result, Tencha develops its characteristic vibrant green color, pronounced umami, natural sweetness, and exceptionally smooth mouthfeel with very little bitterness.
Unlike Sencha or Gyokuro, the leaves are not rolled during processing. After steaming, they are carefully dried in their natural flat shape, preserving the delicate leaf structure and making it possible to separate the different parts of the leaf during the next stage of production.
Once fully dried, the leaves pass through a series of traditional and modern sorting processes. Using calibrated air flow, vibrating sieves, and precision grading equipment, the lighter leaf tissue is separated from the heavier stems and veins without damaging its delicate structure. Only the soft leaf lamina remains, becoming the finished Tencha. Removing the stems and veins contributes to the tea's vibrant color, exceptionally fine texture, rich umami, and smooth, refined character. After a few months of storage that allow the Tencha to mature and its aroma to deepen, it is slowly stone-milled into matcha.
Although Tencha is rarely available outside Japan in leaf form, it offers tea enthusiasts a unique opportunity to experience the origin of matcha from an entirely different perspective. Brewing the whole leaves reveals an elegant infusion with a silky texture, deep umami, delicate vegetal freshness, and refined sweetness, allowing the drinker to appreciate the pure character of the tea before it is transformed into the fine powder known as matcha.
TERROIR
Wazuka, located in the southern part of Kyoto Prefecture, is one of Japan's most respected tea-producing regions, with a history of tea cultivation spanning more than 800 years. The area is characterized by rolling hills, elevations of approximately 200 to 600 meters, abundant rainfall, fertile mineral-rich soils, and frequent morning mists that create ideal conditions for the slow development of high-quality tea leaves. Significant differences between daytime and nighttime temperatures further contribute to the accumulation of amino acids and aromatic compounds, producing teas with exceptional sweetness, depth, and complexity.
The scenic tea gardens of Wazuka are surrounded by forests that help regulate humidity and protect the plantations from strong winds, creating a stable microclimate throughout the growing season. Combined with highly-skilled cultivation and traditional processing techniques, these natural conditions give Wazuka matcha its characteristic vibrant color, rich umami, smooth texture, and remarkable aromatic elegance, making the region one of the benchmarks for premium Japanese green tea.
Historically, much of the tea produced in Wazuka was marketed and sold as Uji tea, as the village has long supplied some of the highest-quality leaf to the neighboring Uji region. This was especially true for Tencha, the shaded tea used to produce matcha, making Wazuka one of the most important cultivation areas behind the global reputation of Uji Matcha. Although Wazuka has gained increasing recognition in its own right, its centuries-long contribution to Uji tea production remains a fundamental part of the history and development of Japanese matcha.
ORGANOLEPTICS
The dry leaves are light, thin, and flaky, displaying a vibrant emerald to deep jade green color with a soft, delicate texture characteristic of unrolled Tencha. Their aroma is fresh and refined, combining notes of steamed greens, young spinach, sweet cream, and a gentle marine freshness. In a preheated teapot or gaiwan, the leaves gradually awaken, releasing a richer bouquet where creamy umami, fresh seaweed, butter, and delicate vegetal sweetness become increasingly expressive.
The liquor is bright yellow-green with excellent clarity and a silky, almost velvety texture. The taste is smooth, rich, and deeply satisfying, opening with pronounced umami and natural sweetness before revealing notes of steamed spinach, young peas, sweet corn, fresh nori, and subtle buttery nuances. The absence of stems and veins contributes to an exceptionally clean and refined cup with virtually no bitterness or astringency, allowing the sweetness and savory depth to remain in perfect balance. A long, lingering finish leaves the palate refreshed with persistent umami, delicate sweetness, and a calm, focused energy that develops gently throughout the session.
Tencha occupies a unique place in the Japanese tea industry as the essential raw material from which all authentic matcha is produced. Several weeks before harvest, the tea bushes are gradually shaded to reduce direct sunlight. This uniquely Japanese cultivation method increases the concentration of chlorophyll and L-theanine while slowing the conversion of amino acids into catechins. As a result, Tencha develops its characteristic vibrant green color, pronounced umami, natural sweetness, and exceptionally smooth mouthfeel with very little bitterness.
Unlike Sencha or Gyokuro, the leaves are not rolled during processing. After steaming, they are carefully dried in their natural flat shape, preserving the delicate leaf structure and making it possible to separate the different parts of the leaf during the next stage of production.
Once fully dried, the leaves pass through a series of traditional and modern sorting processes. Using calibrated air flow, vibrating sieves, and precision grading equipment, the lighter leaf tissue is separated from the heavier stems and veins without damaging its delicate structure. Only the soft leaf lamina remains, becoming the finished Tencha. Removing the stems and veins contributes to the tea's vibrant color, exceptionally fine texture, rich umami, and smooth, refined character. After a few months of storage that allow the Tencha to mature and its aroma to deepen, it is slowly stone-milled into matcha.
Although Tencha is rarely available outside Japan in leaf form, it offers tea enthusiasts a unique opportunity to experience the origin of matcha from an entirely different perspective. Brewing the whole leaves reveals an elegant infusion with a silky texture, deep umami, delicate vegetal freshness, and refined sweetness, allowing the drinker to appreciate the pure character of the tea before it is transformed into the fine powder known as matcha.
TERROIR
Wazuka, located in the southern part of Kyoto Prefecture, is one of Japan's most respected tea-producing regions, with a history of tea cultivation spanning more than 800 years. The area is characterized by rolling hills, elevations of approximately 200 to 600 meters, abundant rainfall, fertile mineral-rich soils, and frequent morning mists that create ideal conditions for the slow development of high-quality tea leaves. Significant differences between daytime and nighttime temperatures further contribute to the accumulation of amino acids and aromatic compounds, producing teas with exceptional sweetness, depth, and complexity.
The scenic tea gardens of Wazuka are surrounded by forests that help regulate humidity and protect the plantations from strong winds, creating a stable microclimate throughout the growing season. Combined with highly-skilled cultivation and traditional processing techniques, these natural conditions give Wazuka matcha its characteristic vibrant color, rich umami, smooth texture, and remarkable aromatic elegance, making the region one of the benchmarks for premium Japanese green tea.
Historically, much of the tea produced in Wazuka was marketed and sold as Uji tea, as the village has long supplied some of the highest-quality leaf to the neighboring Uji region. This was especially true for Tencha, the shaded tea used to produce matcha, making Wazuka one of the most important cultivation areas behind the global reputation of Uji Matcha. Although Wazuka has gained increasing recognition in its own right, its centuries-long contribution to Uji tea production remains a fundamental part of the history and development of Japanese matcha.
ORGANOLEPTICS
The dry leaves are light, thin, and flaky, displaying a vibrant emerald to deep jade green color with a soft, delicate texture characteristic of unrolled Tencha. Their aroma is fresh and refined, combining notes of steamed greens, young spinach, sweet cream, and a gentle marine freshness. In a preheated teapot or gaiwan, the leaves gradually awaken, releasing a richer bouquet where creamy umami, fresh seaweed, butter, and delicate vegetal sweetness become increasingly expressive.
The liquor is bright yellow-green with excellent clarity and a silky, almost velvety texture. The taste is smooth, rich, and deeply satisfying, opening with pronounced umami and natural sweetness before revealing notes of steamed spinach, young peas, sweet corn, fresh nori, and subtle buttery nuances. The absence of stems and veins contributes to an exceptionally clean and refined cup with virtually no bitterness or astringency, allowing the sweetness and savory depth to remain in perfect balance. A long, lingering finish leaves the palate refreshed with persistent umami, delicate sweetness, and a calm, focused energy that develops gently throughout the session.
"Travelling throughout Japan and visiting tea producers over the years has given me the opportunity to taste Tencha many times. Each experience has helped me better understand how the character of matcha is created, long before the leaves are milled into powder. By tasting Tencha itself, it becomes much easier to recognize how cultivation, shading, cultivar, and processing influence the final cup of matcha.
Outside of tea factories and specialized producers, it is difficult to find Tencha. In fact, it was never intended to be a finished tea for everyday consumption, but is rather an intermediate product only destined to be stone-milled into matcha. For this reason, very few tea lovers ever have the opportunity to experience it in its original form.
Today, as demand for matcha continues to grow and many simple powdered green teas are advertised as "matcha," I believe it is more important than ever to educate tea lovers about what authentic matcha truly is. Understanding the history behind its production, the importance of Japanese terroir, properly cultivated Tencha, and the precision of each processing step allows us to appreciate not only the final bowl of matcha, but also the craftsmanship that makes its unique taste possible. This is why I am especially proud to include Tencha in our collection and to share this rarely available experience with those who wish to explore Japanese tea more deeply."
— Andrei Ivanovs, Founder of AN SHIM TEA
Outside of tea factories and specialized producers, it is difficult to find Tencha. In fact, it was never intended to be a finished tea for everyday consumption, but is rather an intermediate product only destined to be stone-milled into matcha. For this reason, very few tea lovers ever have the opportunity to experience it in its original form.
Today, as demand for matcha continues to grow and many simple powdered green teas are advertised as "matcha," I believe it is more important than ever to educate tea lovers about what authentic matcha truly is. Understanding the history behind its production, the importance of Japanese terroir, properly cultivated Tencha, and the precision of each processing step allows us to appreciate not only the final bowl of matcha, but also the craftsmanship that makes its unique taste possible. This is why I am especially proud to include Tencha in our collection and to share this rarely available experience with those who wish to explore Japanese tea more deeply."
— Andrei Ivanovs, Founder of AN SHIM TEA
JAPANESE TEA
Explore more Japanese classic teas from the AN SHIM TEA Collection.