Tencha[edit]

A hostess prepares matcha during a tea ceremony

Tencha refers to green tea leaves that have not yet been ground into fine powder as matcha, as
the leaves are instead left to dry rather than be kneaded. Since the leaves' cell walls are still
intact, brewing tencha tea results in a pale green brew, which has a more mellow taste compared
to other green tea extracts, and only the highest grade of tencha leaves can brew to its fullest
flavor. Tencha leaves are half the weight of other tea leaves such as sencha and gyokuro so
most tencha brews require double the number of leaves. About an hour is needed to grind 40 to
70 g of tencha leaves into matcha, and matcha does not retain its freshness as long as tencha in
powder form because powder begins to oxidize. Drinking and brewing tencha is traditionally
prohibited by the Japanese tea ceremony.[7]

Grades[edit]
Commercial considerations, especially outside Japan, have increasingly seen matcha marketed
according to "grades", indicating quality.
Of the following terms "ceremonial grade" is not recognised in Japan but "food grade" or "culinary
grade" certainly are.

 Ceremonial grade supposedly designates tea of a quality sufficient for its use in tea
ceremonies and Buddhist temples. Almost always ground into a powder by granite
stone mills, it is expensive. The unschooled drinker is unlikely to notice a large
difference between ceremonial and premium grades. There is no distinct set of
flavour characteristics designating the highest grade of matcha; some matchas are
conspicuously sweet, some can be comparatively bitter with other characteristics to
'compensate'; the full suite of aesthetic properties such as flavour, colour, and texture
are important in the grading of matcha. All must necessarily be of a quality that can
support the making of koicha (濃茶), the "thick tea" with a high proportion of powder
to water, since this is the form of tea that defines the traditional tea ceremony.
 Premium grade is high-quality matcha green tea that contains young tea leaves
from the top of the tea plant. Best for daily consumption, it is characterized by a
fresh, subtle flavor, usually perfect for both new and everyday matcha drinkers alike.
 Cooking/culinary grade is the cheapest of all. Suitable for cooking purposes,
smoothies etc. It is slightly bitter due to factors such as its production from leaves
lower down on the tea plant, terroir, the time of harvest, or the process of its
manufacture.
In general, matcha is expensive compared to other forms of green tea, although its price
depends on its quality. Higher grades are pricier due to the production methods and younger
leaves used, and thus they have a more delicate flavour, and are more suited to be enjoyed as
tea.
Like other forms of green tea, all grades of matcha have the potential health benefits and risks
associated with the Camellia sinensis plant (the human clinical evidence is still limited), while the
nutrient content varies depending on climate, season, horticultural practices, plant variety,
manufacturing methods and the age of the leaf, i.e., the position of the leaf on the harvested
shoot. Catechin concentration is highly dependent on leaf age (the leaf bud and the first leaf are
richest in epigallocatechin gallate), but catechin levels also vary greatly between plant varieties
and whether the plants are grown in shade. [8][9][10][11]
Chemical compositions of various grades of matcha were studied, with the results showing that
the contents of caffeine, free amino acids, theanine, and vitamin C decreased with the
decreasing price of matcha.[12]
Another study examined the chemical components of tencha (from which matcha is made), and
showed that higher grade teas contained greater amounts of total amino acids, theanine, and
other individual amino acids. On the other hand, the high grade teas contained lower amounts of
total catechins than lower grade teas (epigallocatechin (EGC) and epicatechin (EC) contents
were greater in lower grade teas, while those of epigallocatechin gallate (EGCG) and epicatechin
gallate (ECG) did not seem to correlate with tea grade), with the conclusion that the EGCG/EGC
ratio reflected the quality of matcha more effectively than the EGC or total catechin contents. The
relationship between the grade of tencha and caffeine contents seemed low. The chlorophyll
contents were greater in the higher grade teas with a few exceptions, likely related to the strong
shading used to cultivate high quality tencha.[11]
The study also examined the chemical components of ceremonial grade matcha, industrial grade
matcha (referring to powdered teas used in the food industry and cooking, and labelled matcha),
and other powdered green tea samples (like sencha and gyokuro). The prices of industrial
matcha were ＞600 Yen/100 g, and the prices of ceremonial matcha were ＞3,000 Yen/100 g.
On the other hand, prices of powdered green tea were ＜600 Yen/100 g. The prices ranged from
8,100 Yen/100 g (ceremonial grade) to 170 Yen/100 g (powdered sencha). Samples of matcha
for tea ceremonies were characterized by high contents of theanine (＞1.8 g/100 g), and high
ratios of EGCG/EGC (＞3.2 g/100 g). On the other hand, for the industrial grade matcha samples
and powdered green teas, the theanine contents and EGCG/EGC ratios were ＜1.7 g/100 g and
＜3.3 g/100 g, respectively. The contents of chlorophyll of matcha for tea ceremonies were ＞
250 mg/100 g, and of most of the other samples were ＜260 mg/100 g. Although no difference
was found between the theanine contents and EGCG/EGC ratios of industrial grade matcha and
powdered green teas, the chlorophyll contents in industrial grade matcha tended to be higher
than those of powdered green tea.[11]

Location on the tea bush[edit]

Where leaves destined for tencha are picked on the tea bush is vital for different grades of
matcha. The young developing leaves on the top of the plant, that are soft and supple, are used
for higher grades of matcha, resulting in a finer texture and flavour. For the lower grades, older
more developed leaves are used, giving them a sandy texture and slightly bitter flavour.

Treatment before processing[edit]

Traditionally, sencha leaves are dried outside in the shade and are never exposed to direct
sunlight; however, now drying has mostly moved indoors. Quality matcha is vibrantly green as a
result of this treatment.[13]

Stone grinding[edit]
Without the correct equipment and technique, matcha can become "burnt" and suffer degraded
quality. Typically, in Japan, it is stone-ground to a fine powder through the use of specially
designed granite stone mills.[13]