Tencha

From the renowned tea-growing region of Uji, Kyoto in Japan comes Tencha, a tea prized by connoisseurs and casual drinkers alike. The leaves are steamed shortly after harvest to halt oxidation, preserving the bright green color and fresh, vegetal character, a method that has been refined over centuries to capture the essence of the terroir in every cup. The specific microclimate of Uji, Kyoto — its rainfall patterns, altitude, and soil composition — contributes to a flavor profile that cannot be truly replicated anywhere else in the world.

When properly prepared, Tencha delivers a remarkable sensory journey. The aroma offers delicate, sweet with deep umami, setting the stage for a taste that is mild, sweet with refined umami. No two infusions are exactly alike — the leaves continue to reveal different facets of their character with each steeping. The caffeine profile of this tea is noteworthy: it is high in caffeine with 50-65 mg per cup, rivaling or exceeding some coffees and providing sustained energy.

In Japanese tea culture, this tea holds a special place. The Japanese approach to tea emphasizes seasonality, mindfulness, and the harmony between the drinker and the natural world.

Preparing Tencha requires attention to temperature and timing. Water at 60°C to 70°C brings out the best qualities of the leaf, while steeping for 2 to 3 minutes achieves the ideal balance of flavor and body. A ratio of 2.0g per 100ml of water is recommended. With up to 2 possible infusions, each cup provides a new opportunity to appreciate the nuances of this exceptional tea.

Today, Tencha continues to be celebrated both in its homeland and by tea enthusiasts around the world. Its unique flavor profile has earned it a devoted following among those who appreciate the art and science of fine tea. Whether enjoyed as a daily ritual or reserved for special occasions, Tencha represents a connection to centuries of tea tradition and the ongoing pursuit of excellence in every cup. The growing global interest in specialty teas has brought renewed attention to this variety, ensuring that the artisanal techniques behind its production continue to thrive.