Produced in Kagoshima, within Japan’s southern Kyushu region, the development of tencha is shaped by volcanic soil and a humid coastal climate. Prior to harvest, the leaves are shade-grown for several weeks — protected from direct sunlight to regulate growth and encourage a slower concentration of chlorophyll and amino acids.
This period of shading alters both the composition and structure of the leaf, producing the depth of colour and density required for stone-milling. Once harvested, the leaves are steamed to prevent oxidation, then dried and de-veined to prepare them for gradual reduction.
Using traditional stone mills, the processed tencha is reduced to a fine powder over an extended duration. This method allows the leaf to be rendered without the introduction of frictional heat, preserving its inherent structure and limiting the loss of volatile compounds.
What remains is shaped by terrain, cultivation method, and season.
