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".