Tencha (碾茶) is the raw material of matcha—essentially, the tea leaves before they are ground into powder.

Only when Tencha is ground by a stone mill or a ball mill and sieved to a particle diameter of D60 ≤ 18 microns does it officially become the Matcha we know and love.

Although Chinese matcha and Japanese matcha are inextricably linked, they have developed their own unique styles. Whether it is the rich diversity of Chinese matcha or the refined tradition of Japanese matcha, both are worthy of our appreciation. They are both bright pearls in the treasury of tea culture.

Choosing high-quality matcha enhances not only the flavor but also the health benefits and cultural experience. By paying attention to color, aroma, texture, taste, and sourcing, you can confidently select a product worthy of your cup. Remember, the best matcha delights the senses—from its vivid green appearance to its smooth, umami-rich finish.