Tencha is a type of green tea that serves as the raw material for making matcha. It is produced from the leaves of the Camellia sinensis plant, which are shaded for several weeks before harvest. This shading process enhances the flavor and increases the chlorophyll content, resulting in a vibrant green color. After harvesting, the leaves are steamed to prevent oxidation, then dried and deveined. The final product consists of whole leaves that are ground into a fine powder to create matcha. Tencha is known for its rich umami flavor and is often enjoyed in traditional Japanese tea ceremonies.