Like Gyokuro and Kabusecha, the Tencha quality of leaf is grown in a shaded environment for a period of time. High quality Tencha is characterized by a brilliant green leaf, possessing heavy flavors of Umami and very little astringency. Tencha is rarely consumed as a tea, for it has not undergone the final process required to make it infusible. Instead, it is most frequently ground into Matcha powder, which is then mixed with water for consumption. It can also be used as a flavoring agent in high-end gourmet kitchens.