Matcha
After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jewel dew) tea. However, if the leaves are laid out flat to dry, they will crumble and become known as tencha (). Tencha can then be de-veined, de-stemmed, and ground (pressed) with a stone until it becomes the fine, bright green, talc-like powder known as matcha.