Why is Green Tea Shaded?
Green tea is shaded to enhance its flavor and nutritional profile. This practice primarily affects the balance of key chemical compounds within the tea leaves.
Shading, a common practice in Japanese green tea cultivation, primarily aims to increase the L-theanine content and decrease the catechin content. L-theanine contributes to the umami taste, a savory, brothy flavor, while catechins contribute to astringency and bitterness. By reducing sunlight exposure, the tea plant produces leaves with a higher concentration of L-theanine and lower levels of catechins, resulting in a sweeter, less bitter, and more flavorful tea. Additionally, shading leads to a higher sugar content in the leaves, further contributing to the sweetness of the final product. [Source: "To put it succinctly, shading is done to keep the L-theanine content high, and the formation of catechins low."]
Effects of Shading:
- Increased L-theanine: This amino acid contributes to the umami taste and a smoother, more mellow profile.
- Decreased catechins: These compounds can lead to astringency and bitterness, which are reduced by shading.
- Higher sugar content: Resulting in a sweeter-tasting brew.
- Improved aroma and color: Shade-grown tea often exhibits a distinctive aroma and richer color.
Types of Shaded Green Teas
The duration of shading varies depending on the desired tea type. For example:
- Gyokuro: Is shaded for approximately three weeks before harvesting, leading to a deep green color and intense umami flavor. [Source: "Gyokuro is shaded for 3 weeks, compared to Sencha's 2 weeks."]
- Kabusecha: Is shaded for a shorter period, typically around two weeks, resulting in a milder flavor than Gyokuro but still sweeter and less bitter than unshaded Sencha. [Source: "Kabusecha, which means “shaded tea” in Japanese, is a high-end green tea similar in character to Gyokuro."]
These shading techniques result in a variety of nuanced flavors and aromas, contributing to the diversity of Japanese green teas.
