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One you whisk. One you steep.

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Matcha and sencha are both

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Japanese green teas,

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so why do their cups look different?

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Follow the leaves.

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For matcha, tea plants are shaded

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before harvest.

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The leaves are steamed and dried

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without rolling, becoming tencha.

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That tea is ground into fine powder.

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Sencha leaves are steamed,

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rolled and dried,

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keeping their leaf form.

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Now add water.

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Whisk matcha, and
tiny leaf particles

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spread through the bowl.

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With sencha, water draws flavor

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from the leaves.

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Pour through the teapot's strainer,

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and the leaves stay behind.

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Matcha gives you powdered leaf

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in the drink;

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sencha gives you an infusion.

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Brewing choices change the result,

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so follow your tea's directions.

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Two green teas,

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two different journeys to your cup.