Tencha refers to green tea leaves that have been dried but not yet ground into fine matcha powder. The ‘ten’ in tencha means mortar or grind, and ‘cha’ means tea.
Tea Bowls were traditionally classified by style, size, shape, country of origin, potter or kiln, and by the types of tea they held. Special types of tea bowls are used for preparing matcha, and various types were employed to prepare either usucha or koicha during East Asian Tea Ceremonies. The style selected will depend on the occasion they are to be used for.
The Matcha Tea Scoop is mainly carved from bamboo, although precious materials are sometimes used, such as ivory and gold. The chashaku transfers the perfect quantity of matcha to the tea bowl.
A special kind of Tea Sifter used to ensure a smooth, soft, and frothy consistency develops in the bowl of matcha that is prepared. In contrast, unsifted matcha will produce grainy and thinly textured matcha.
The Bamboo Tea Whisk combines a mixture of heated water and matcha powder to a uniform consistency. Chasen's are available in a range of sizes and vary in the number of tines or prongs.
Suppose you love the consistency of both usucha and koicha. In that case, the Tsuneho Chasen made from 64 tines makes it suitable for preparing both types.
Umami is a Japanese term coined in the 1900s by Kikunae Ikeda. Umami means rich flavour, indescribable and intense, delicious, or pleasant and savoury taste. The shade-grown tea leaf contains a high amount of the amino acid L-theanine that produces matcha's rich umami flavour.