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ORGANIC TENCHA | Saemidori Cultivar

ORGANIC TENCHA | Saemidori Cultivar

Regular price $18.00 $25.00 Sale

Tencha is the raw leaf material used to make Matcha, made of shade-grown and highly refined tender leaves deprived of stems and veins.

Being raw leaf material destined to be ground into powder, Tencha is usually not sold by tea producers, making it quite a rare tea even in Japan.

This Tencha is the material used to make our Organic Ceremonial Matcha HARUNA, made from single-cultivar Saemidori leaves by a Kagoshima producer.

The leaves brew a very soft, rounded and mellow liquor, revealing pleasant nutty and roasted notes accompanied by a slightly vegetal taste.

 

Produced using tea leaves picked during the first flush of the Spring season (Ichiban Cha).

Flavour profile: Soft and mellow, with a pleasant nutty and roasted notes.

Origin: Kagoshima (Japan)

Hot Tencha Tea:

    1. Place 4-5g of leaves into a Kyusu (teapot)
    2. Pour 200ml of 80°C water
    3. Infuse for 90 sec.
    4. Repeat 2-3 times. Adjust brewing parameters according to taste.

    Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour.

      Cold Brew Tencha:

      1. Place 4-5g of leaves into a large Kyusu or glass bottle.
      2. Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
      3. Place teapot or glass bottle in the refrigerator for 4-6 hours.
      4. Gently shake the brewing vessel before pouring the tea into the cup/glass.

      Flash Chilled Tencha:

      1. Place 4-5g of leaves into a Kyusu (teapot)
      2. Pour 200ml of 80°C water
      3. Infuse for 3 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted)
      4. Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests).

      Iced Brew Tencha:

        1. Place 4-5g of leaves into a Kyusu (teapot)
        2. Fill up the Kyusu with ice cubes
        3. Let ice thaw at room temperature
        4. When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).
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