Stems from naturally farmed tencha leaves in Shizuoka and Kagoshima are hand roasted in a porcelain pot over charcoal. Tencha leaves are grown up to 3 months in the shade and the material is used to produce ceremonial grade matcha. After the steaming process, the twigs are removed and roasted. The brewed tea is distinctive nutty and sweet and has a low caffeine level. An expressive and robust flavour, it pairs well with both savory and sweet dishes.