Tencha
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in Uji, Kyoto Prefecture is a type of Japanese green tea used primarily as the raw material for matcha. It is produced from tea leaves that are shaded for a period before harvesting, steamed, and dried without being rolled. The product obtained through primary processing is called tencha aracha, or crude tencha. After sorting, cutting, and final drying, the finished tencha is ground in a stone mill or another fine grinder to produce matcha. The shaded cultivation used to produce tencha developed in Uji, Kyoto Prefecture. Production has increased with rising demand for matcha. In 2025, Japan produced 6,278 tonnes of tencha, approximately 3.2 times the 2014 level, and tencha accounted for 8.6 percent of the country's crude-tea output. The principal producing prefectures were Kagoshima, Kyoto, and Shizuoka.
in Uji, Kyoto Prefecture is a type of Japanese green tea used primarily as the raw material for matcha. It is produced from tea leaves that are shaded for a period before harvesting, steamed, and dried without being rolled. The product obtained through primary processing is called tencha aracha, or crude tencha. After sorting, cutting, and final drying, the finished tencha is ground in a stone mill or another fine grinder to produce matcha. The shaded cultivation used to produce tencha developed in Uji, Kyoto Prefecture. Production has increased with rising demand for matcha. In 2025, Japan produced 6,278 tonnes of tencha, approximately 3.2 times the 2014 level, and tencha accounted for 8.6 percent of the country's crude-tea output. The principal producing prefectures were Kagoshima, Kyoto, and Shizuoka.
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