Rare, sweet and vividly green, Tencha is quite special. It is the tea used for making matcha. Our Japanese Tencha brews a sweet cup that is vegetal and green, with hints of walnut.

History & Heritage

Tencha's story is the story of matcha. Powdered tea was whisked in China during the Song dynasty, and the Zen monk Eisai is traditionally credited with bringing tea seeds and the practice of powdered tea to Japan around 1191. In Uji, near Kyoto, growers later developed the technique of shading tea plants before harvest to create especially green, flavorful leaves. Those shaded leaves, steamed and dried flat without rolling, are Tencha. Ground on stone mills, they become matcha.

Interesting Facts

• Unlike most Japanese green teas, Tencha leaves are not rolled, which makes them ideal for grinding.

• Kagoshima, in southern Japan, has become a major producer of Tencha.

• Drinking Tencha as a leaf tea is less common, which makes it a treat for curious tea lovers.

• Matcha's roots go back to the whisked powdered tea of Song dynasty China.

Tasting Notes & Pairings

Its taste profile is similar to matcha but lighter, with a soft sweetness, green freshness and a nutty hint of walnut. Pair it with wagashi (Japanese sweets), white chocolate, or fresh berries. Brew it gently to bring out its sweetness, and enjoy a rare glimpse of the leaf behind Japan's famous powdered tea.

Brewing tips (general guideline): use 1 heaping teaspoon (about 2–3 g) per 8 oz of water at 160–175°F, steeped 1–2 minutes. Do not over-brew. Adjust to taste.

Like every tea at Beantown Tea & Spices, Tencha is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.