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Tencha: Shade-Grown Tea Leaves Steamed and Dried Flat for Matcha
Tencha is green tea grown under cover for the last two to three weeks before picking, then steamed and dried flat, without the rolling that gives sencha its needles; stems and veins come out and the leaf is cut small. Ground in a stone mill, tencha becomes matcha. Shading makes the leaves thinner, greener and sweeter.
The picture: tencha on a stone mill in Uji (photo by Derjochenmeyer, Wikimedia Commons, CC BY-SA 4.0).
中级
Three weeks of shading, then a day
说明
1
1
Shade the bushes
Shade the bushes
Two to three weeks before picking, cover the tea bushes on a frame with reed screens and straw, or with cheesecloth, so little sun reaches the new shoots.
所需工具：
芦苇席
干酪布2
2
Pick and steam
Pick and steam
Pick the young shoots and steam them at about 100–105 °C for 10–15 seconds to stop them darkening.
此步骤所需材料：
鲜茶叶1 公斤所需工具：
蒸笼篮
温度计
数字厨房秤3
3
Cool and spread
Cool and spread
Toss the leaves in moving air to cool them and dry their surface, separating any that stick together. Spread them open on wire mesh.
所需工具：
金属编织网
晾干架4
4
Dry without rolling
Dry without rolling
Dry them flat: strong heat first, then lower heat for longer. Do not roll them. Pull out stems and larger veins and dry again.
所需工具：
食物干燥机晾干架5
5
Finish
Finish
Pick out any foreign matter and hard veins, cut the leaf into pieces about 5 mm square, and give a last short drying. Store dry; grind only to make matcha.
所需工具：
厨房剪食物干燥机此蓝图制作
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