Why are shade-grown teas special?
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Netto Gyokuro and Kabusecha are specially prepared to accommodate higher temperatures: good autumn and winter teas.
1. Shading reduces photosynthesis
Tea plants are shaded for about 20 days (for Kabusecha) to 30 days (for Gyokuro) before harvest.
- With less sunlight, the plant slows photosynthesis, producing less catechin (the compound responsible for bitterness and astringency).
- Instead, it keeps higher levels of amino acids, especially L-theanine, which contributes to sweetness and umami.
🟢 A smoother, sweeter, richer flavor profile with less bitterness.
🍵 2. Increase in umami and sweetness
The retained L-theanine and related amino acids give shaded teas their savory, brothy, “umami” taste—a flavor prized in high-end Japanese teas.
🟢 A luxurious and complex taste.
🌱 3. More chlorophyll → brilliant color
Because the plant compensates for less light by producing more chlorophyll, shaded teas develop:
- Deeper green leaves
- A vivid emerald infusion
- A fresh, clean aroma
More vibrant color and fresher appearance — both key markers of premium tea.
🟢 Gyokuro’s extended shading produces the most intense and luxurious taste, which is why it’s among Japan’s highest-grade teas.
💧 4. Harvest and processing standards
Shade-grown teas are usually:
- Hand-picked (only tender young buds and top leaves)
- Carefully steamed to preserve color and nutrients
- Rolled and dried with precision
🟢 Superior craftsmanship and leaf selection further enhance quality.
Shade-grown teas like Gyokuro and Kabusecha are popular because shading:
- Reduces bitterness (less catechin)
- Increases sweetness and umami (more L-theanine)
- Deepens color and aroma (more chlorophyll)
- Involves more careful cultivation and processing
Shaded teas are more refined and labor-intensive, both in flavor and production.