To truly understand matcha, you must first understand tencha. Tencha is not a type of matcha, nor is it a tea commonly consumed on its own. It is a specialized tea leaf produced exclusively as the raw material for matcha. In this article, we explain what tencha is, how it differs from other Japanese green teas, and why it plays such a decisive role in matcha quality.
What is tencha?
Tencha (碾茶) is a type of green tea produced specifically as the raw material for matcha. After harvesting, tencha leaves are steamed and dried, but unlike sencha, they are not rolled. Instead, stems and veins are removed, leaving only the soft leaf tissue.
These processed leaves are later ground into matcha using stone mills or other low-heat methods. Without tencha, matcha does not exist.
The relationship between tencha and matcha
The relationship is simple but essential:
- Tencha is the raw leaf
- Matcha is tencha ground into a fine powder
Importantly, not all green tea leaves can become matcha. Only tencha—cultivated and processed with matcha in mind—produces the flavor, aroma, and texture associated with high-quality matcha.
How tencha differs from sencha and gyokuro
Tencha is often confused with sencha or gyokuro because they may share similar cultivation methods, such as shading. However, their purposes and processing methods differ significantly.
| Comparison | Tencha | Sencha | Gyokuro |
|---|---|---|---|
| Primary use | Raw material for matcha | Brewed tea | Brewed tea |
| Leaf processing | Steamed, dried, not rolled | Steamed and rolled | Steamed and rolled |
| Consumed as-is | No | Yes | Yes |
While gyokuro and tencha may share shading techniques, tencha is engineered for grinding, not brewing.
Why tencha is not consumed on its own
Tencha is rarely brewed because it is not designed to be enjoyable as a standalone infusion. Its flat, unrolled leaves and removed veins result in a thin and unbalanced brew.
Instead, tencha’s true purpose is revealed only after grinding, when its umami, sweetness, and aroma are fully expressed as matcha.
Why tencha defines matcha quality
Because matcha is consumed as powdered leaf, any characteristic of the raw material is magnified. Factors such as cultivation, harvest timing, and leaf selection all directly affect the final matcha.
-
Cultivation determines flavor potential
Shading and nutrient management influence amino acid balance and bitterness. -
Leaf selection affects texture
Removing stems and veins improves smoothness and mouthfeel. -
Processing impacts aroma
Gentle drying preserves delicate aromatic compounds.
In short, great matcha begins long before milling—it begins with great tencha.
Next articles
• Why Stone Milling Matters for Matcha Quality
• First Flush vs. Second Flush: How Harvest Timing Changes Matcha
• How Matcha Is Made: From Field to Bowl