The Tea Before Matcha
Did you know matcha has a predecessor?
Tencha is the tea that comes before matcha, the leaf form of matcha before it’s ground into powder. And honestly? It’s just as delicious as matcha… sometimes even more so. Here’s its story.
My First Encounter with Tencha
Before I stayed on a tea farm in Japan, I didn’t even know tencha existed. This is all firsthand experience from about two years ago, which still feels wild to say. When I first arrived in Japan, I thought matcha was just… matcha. You grow the tea, process it, grind it, and that’s it.
What I slowly learned is that “matcha” literally means powdered tea, a term that originated in Chinese. The powdered form is what gives matcha its name. The tea Japanese producers actually make into matcha is called tencha.
Shading: The Key to Umami & Sweetness
One of the most important things to understand about tencha is that it is shade-grown. Shading is a traditional Japanese tea-growing technique where tea plants are covered for several weeks before harvest.
This shading does a few crucial things:
It reduces catechins, the compounds responsible for bitterness and astringency
It promotes L-theanine, which creates umami, sweetness, and a smooth, calming mouthfeel
It increases chlorophyll, giving tencha its deep green color
By limiting sunlight, the plant shifts its energy toward amino acid production rather than defensive compounds. This is why tencha and matcha, taste rich, savory, and naturally sweet instead of sharp or bitter.
Refinement of the Process: Sen no Rikyū
The way tencha and matcha are prepared, valued, and experienced today was refined during the 16th century by Sen no Rikyū, the most influential tea master in Japanese history.
Sen no Rikyū did not invent tencha or matcha, but he refined the process, philosophy, and aesthetics surrounding them. He emphasized:
Simplicity and intention in tea preparation
Respect for the ingredient itself ( most the tea culture we know that they in Japan is because of him)
The visual and sensory experience of tea
Rikyū’s influence shaped how tencha was treated as a refined tea meant for careful aging, preparation, and transformation into matcha. His philosophy elevated tea from a beverage into a cultural and visual art form, where color, texture, movement, and space all mattered.
Why Tencha Is So Underrated
Tencha is one of the most underrated teas, in my opinion. Beyond the flavor, there are beautiful traditions and stories behind it. One of the most famous is tied to the opening of the tea urn, known as the Kuchi-kiri ritual (口切).
From what I’ve heard from tea masters and printed stories, this is traditionally done in November or during New Year / Lunar New Year celebrations. A tea urn of aged green tea or tencha would be ceremoniously opened to “welcome the new year” a sort of New Tea, New Year moment (which, as I’ve been saying, perfectly fits the sentiment!).
Another story I’ve heard explains why this aging and ceremonial opening started in the first place: during the 17th and 18th centuries, tea harvested in Uji had to travel a long, bumpy journey to the emperor. The tea would sometimes be paused mid-journey due to weather or road conditions. By the time it arrived 6–9 months later, the tea had naturally aged, and the flavor improved. What began as a necessity became a tradition, blending taste with ceremony.
This combination of flavor, history, and ritual is why tencha deserves recognition, and why it remains one of the quiet superstars of Japanese tea culture.
From Tencha to Matcha
After aging, tencha is sent to a matcha grinding facility, where it’s slowly stone-ground using granite mills. These facilities often operate 365 days a year, emphasizing patience and consistency over speed.
Why You Should Drink Tencha
Tencha is just as beneficial as matcha, you’re getting the same leaf, just not powdered. If you’re looking for an alternative to matcha, tencha is matcha before it’s ground.
I recently drank a tencha made from my favorite cultivar, and it was incredible: umami, sweet, creamy, smooth, and completely free of bitterness. I loved the matcha made from it, but the tencha was equally good.
In my opinion Tencha (碾茶) deserves recognition for how special it is. Because of its history, cultivation, traditions and flavor, I’m naming Tencha as Tea of the Month for January 2026.
If you enjoy matcha, I highly encourage you to try tencha. Many Japanese tea companies that sell matcha also sell tencha 碾茶 and it’s usually affordable.
Enjoy tea,
Jordan 🍵
