The method of shade growing was developed in the 19th century in Japan. About three weeks before the harvest in May, the gardens are shaded. In the past, they were covered with rice straw, but nowadays, growers use a black plastic net or tana.

Some Japanese green leaf teas and all matcha require that the leaves be grown at least partially in the shade. Shade used for long periods will have a much higher level of chlorophyll and amino acids. This is why shade grown teas will have a much brighter jade hue to the liquor.

The impact of shade on the components of tea

Increasing the duration of shading will increase the level of caffeine, as well as the level of theanine. Theanine is the component in green tea that is responsible for the sweet and savory flavor. Teas with higher theanine levels have a sweeter flavor and are considered to be of higher quality.

The other aspect of shade is exposure to sunlight which increases the level of vitamin C, as well as the level of tannins. Tannins are the components of tea that give you a slight astringent taste, much like you would find in a glass of wine. They are also responsible for the fuller flavor of the liquor, while giving it a smooth finish.

Most of the time, shade-grown teas are found in Japan. Teas like Kabusecha, Gyokuro and Matcha are all partial or full shade teas.