Tencha ("ten" meaning "grind" and "cha" meaning "tea") is the tea leaf that is ground to make matcha. This type of green tea is shade grown for 20 to 30 days and dried with a series of precise steps. Good tencha is based on the cultivation technique, the harvest time, the farm location and the proper grinding equipment.
Look for shade grown
Perfect tencha leaves come from a legacy of shade-growing practices. With shade growing a favorable, mellow, umami-rich flavor is produced. This is because the conversion of L-theanine (an amino acid occurring naturally in green tea) into catechins (a bitter-tasting chemical and antioxidant) is limited, which gives the leaves a sweeter, more pleasant taste. Thus, the balance of L-theanine and catechins is perfected through shade growing. An increase in L-theanine is an increase of stabilized energy levels and focus throughout the day.
“Cuzen Matcha uses leaves that are shade-grown for three weeks – the perfect amount of time.”
Harvest timing
The harvesting technique defines the perfect matcha powder. The longer the leaves and buds stay on the plant, the more bitter they will become. Precise timing is essential. The best time to harvest is either spring or summer. If you want a smoother and sweeter flavor, look for leaves harvested in spring. If you want a more balanced and full-bodied flavor, spring and summer leaves are best.
“Cuzen Matcha uses a combination of leaves harvested in spring and summer.”
