{"id":58376,"date":"2026-07-13T09:00:00","date_gmt":"2026-07-13T07:00:00","guid":{"rendered":"https:\/\/koffietcacao.com\/?p=58376"},"modified":"2026-07-08T12:06:13","modified_gmt":"2026-07-08T10:06:13","slug":"from-leaf-to-tencha-processing-before-grinding","status":"publish","type":"post","link":"https:\/\/koffietcacao.com\/en\/blog\/from-leaf-to-tencha-processing-before-grinding\/","title":{"rendered":"From Leaf to Tencha: Processing Before Grinding"},"content":{"rendered":"\n

When people talk about matcha, the conversation often turns to grinding. Yet a large part of the final quality is already determined before the grinder even comes into play. This is because matcha isn\u2019t made directly from fresh leaves, but from tencha, and the way that tencha is produced is crucial. <\/strong><\/p>\n\n

Tencha processing differs fundamentally from that of other Japanese green teas. The goal is not to shape the leaf or control extraction, but to keep the leaf tissue as intact and pure as possible for later grinding. Every step in this process has a direct impact on color, aroma, mouthfeel, and frothing properties. <\/p>\n\n

The information in this article is based on the practical experience and teaching materials of Richard Schukkink<\/strong>, founder of the International Tea and Coffee Academy<\/a>.<\/p>\n\n

This article is part of the Matcha dossier. The complete overview of all articles, from cultivation and processing to brewing and applications, can be found on the overview page: Matcha explained: from tea leaf to bowl<\/a>. <\/em><\/p>\n\n

Why Tencha Is Processed Differently<\/strong><\/h2>\n\n

With sencha, processing revolves around rolling. By kneading and shaping the leaf, the cell structure is opened up and extraction is controlled. With matcha, that doesn\u2019t work. Since you\u2019re drinking the whole leaf, you specifically want to avoid a rolled structure, broken veins, and uncontrolled cell damage. <\/p>\n\n

Tencha processing therefore has one main goal: to preserve the tender leaf tissue so that it can be ground evenly later on. This requires different approaches to steaming, drying, and sorting. <\/p>\n\n

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\"Tencha<\/figure>\n\n

Steaming: Stop oxidation without boiling the leaves<\/strong><\/h2>\n\n

As with other Japanese green teas, steaming is the first step after harvesting. The goal is to stop enzymatic oxidation and preserve the color and aroma. <\/p>\n\n

With tencha, this step is particularly critical. Matcha is extremely sensitive to color. Even slight oxidation can later, after grinding, result in a dull, olive-like hue. <\/p>\n\n

However, steaming at too high a temperature can also cause problems:<\/p>\n\n