In the top tea region of Kawane, in Japan's most important cultivation area of Shizuoka, the finest Tencha is produced here for us in spring, based on the cultivars Yabukita and Okumidori. After three weeks of shading, the leaves are harvested, briefly steamed, sorted and then dried. Unlike Sencha or Gyokuro, for example, Tencha is not rolled so that as many ingredients as possible are retained during the milling process. This is confirmed when a wonderfully full-bodied taste unfolds in the cup, with slightly tart hints, but without any bitterness; the powder glows bright green.