Another one of my absolute favorite green teas is Matcha, which is a green tea powder. Like Gyokuro, the tea plant is shaded for at least 20 days before harvesting. Then, the leaves are harvested. If they are rolled out to dry, like Sencha, you end up with Gyokuro. However, if the leaves are simply laid out flat to dry, they’ll crumble a bit and become Tencha. The Tencha is then ground down into powder.
I’m going to give you two videos now. The first shows the modern, mechanical processing of Tencha leaves. The next (which is below the fold) shows the traditional method of grinding Tencha into Matcha: