How is it grown?
Like every delicate, artisanal and meticulous process, it takes its time, which is directly or indirectly reflected in both, its warmth and its value. 20 days before harvesting, peasants cover tea plants with cane blankets and rice straw, protecting them from sunlight in order to increase tea’s chlorophyll concentration, which intensifies the amino acids of the plant and the plant. Green color of its leaves.
Harvesting and leaf selection remains manual in traditional regions of Japan. After collection, the leaves are allowed to dry steamed, are classified in degrees and the stems and veins are removed, resulting in Tencha.
The Tencha leaves are pulverized in stone grinders to achieve a fine powder and soft to the touch, that allows to consume the whole leaf of the plant instead of an infusion, what is known like Matcha.