Lovers of authentic green tea have a deep appreciation for the intricate processes involving the creation of the perfect cup of tea. Although there are a variety of teas to sample, the discerning tea drinker will gravitate towards the brew that tickles their taste buds while the aroma tantalizes their senses. Quality Matcha, with its vegetal odor, might be considered bitter to some but there are many others who find it flavorful and complete. Is there any better way to start the day than with your own bowl or cup of home-ground Matcha tea? The Sharp TE-T56U-GR Tea-Cere Matcha Tea Maker can make this a certainty and with ease.

Sharp TE-T56U-GR comes in two colors: Green or pink

Why grinding your own Matcha is good.
Tea is purchased in an aromatic leafy or crumbled condition, all ready to brew, but what if your main source of tea pleasure is from drinking Matcha? Well, this fine powder is the result of grinding the Tencha tea leaf. The leaves can be purchased already ground into the Matcha powder, but freshness is lost in the transit time. Once the leaves are ground, they begin to oxidize and lose their fresh flavor. Tencha may at times be difficult to acquire, so you may want to use Gyokuro in its place. Imagine if you were able to purchase the Tencha leaf and grind it yourself for an exquisite, fresh tasting Matcha right in the comfort of your own kitchen with the Sharp TE-T56U-GR Tea-Cere Matcha Tea Maker?

What is the difference between Tencha, Gyokuro and Sencha teas?

Tencha Tea

Tencha refers to the leaves of tea that are going to be ground up into powder for Matcha. Shaded tea trees produce more chlorophyll creating greener leaves and higher levels of nutrients, including Theanine (an amino acid), which gives the Tencha tea its mild and mellow flavor when brewed in the regular manner. It also has an aroma that is pleasing to the nose. It does not go through the rolling stages which break down the cell walls for easier infusion with water because it is used in the processing of Matcha powder. Only Tencha of the highest grade is used for whole-leaf brewing, and it is not always available. Tencha tea is:

  • Fertilized 3 times as much as other teas
  • Grown in the shade for 20-30 days before harvest
  • Covered with special curtains to shade tea trees from direct sun
  • Not broken down through the rolling stages
  • Preferably processed within 24 hours after harvesting

Gyokuro Tea

Gyokuro tea is shaded and steamed like Tencha, but it then goes through the stages of rolling to break down the tea leaf cell walls for better infusion with water. It is then rolled to shape and goes into the drying process. The finished product can then be bagged or packaged loose, whichever the producer prefers. Gyokuro tea is:

  • Fertilized 3 times as long as other teas such as Sencha
  • Grown in the shade for 20-30 days before harvest
  • Covered with special curtains to shade tea trees from direct sun
  • Preferably processed within 24 hours after harvesting

Sencha Tea

Sencha tea is grown in full sunlight which encourages its speedy growth as well as its high level of vitamin C and tannin, which contribute to its sharp flavor. It goes through the same processes as Gyokuro tea: steaming, the various rolling stages, shaping, and then drying. Sencha leaf tea can encompass a variety of teas with brewed coloring that ranges from pale green to a greenish-yellow hue. As with most tea, the flavor will differ slightly with the temperature of the water used for brewing. Hotter water may cause it to taste more astringent, but with a lower temperature it can be very mellow. Sencha tea is:

  • Brewed with the whole leaf
  • Grown in full sun
  • Preferably processed within 24 hours after harvesting

To be concluded in tomorrow’s post

Author, Kei Nishida, is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and uses product images with permission