All of the lovely blends I've made always lean towards the sweet side: Apricot, Vanilla, & Chocolate Mint. So one day, I decided to do a tea blend with a savory style. It would be more like the main course. With that in mind, I decided to do a version of a Thai dish that I like. Starting with a nice, neutral green tea, I added lemon grass, ginger, coconut and vanilla. Since it was for Americans, I did not add any spice notes. It has been a hit ever since.
Tencha is the style of tea that Matcha is ground from. Each May, Japanese green tea processors bid on "Aracha" (partially processed leaves). Sometimes there will be 700 samples or more to bid upon each day. We were fortunate enough to join our tea producer for the first day of Tencha bidding - see the attached photos for a glimpse into their tasting room. After claiming lots of tea, these Japanese tea producers will "finish" the leaves, creating the final product of Tencha - or more often, further processing the leaf into ground Matcha.