Tencha leaves are the precursor to making matcha. Tencha undergoes a similar process to matcha, though the finished tea is not ground into powder. Each year, we harvest our farm one field at a time and never blend between fields, picking the newest leaf shoots from the tea bushes, which are shaded from the sun to allow for a sweeter umami flavor to develop. These "first picked" leaves are considered to be the finest quality and are the most desirable as they are packed with the richest nutrition built up over the cold winter months. After harvest, we meticulously de-stem the leaves and extract the veins to leave behind only the freshest part of the leaf for drying. This is our Tencha. Tencha is rarely sold in Japan and is usually reserved for matcha production, but we love the excellent earthy and rich flavors that are imbued in the leaves. We invite you to enjoy this experience with us.