Shading tea plants: why this step is crucial for quality
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Before being harvested, the leaves destined for matcha spend 2 to 4 weeks in progressive darkness. This simple decision changes everything.
What is shading?
Shading (kakesita or tana in Japanese) involves progressively covering the plantations with rice straw or black nets to reduce sun exposure. The best producers achieve 90 to 95% shading in the last week before harvest.
This centuries-old practice is specific to matcha. Ordinary green teas are not shaded, or very little.
What shading changes in the leaf
Deprived of direct light, the leaf reacts in three ways:
- Increased chlorophyll: the leaf produces more chlorophyll to capture the little available light — hence matcha's intense emerald green color
- L-theanine production: the amino acid synthesizes in greater quantities in the absence of direct sunlight — hence the sweetness and depth of taste
- Reduction of bitter catechins: simple EGCG (bitter) partially transforms into methylated EGCG (sweeter) without sunlight — hence the absence of bitterness
In practice: The longer, more complete, and well-controlled the shading, the greener, sweeter, and richer in L-theanine the matcha will be. This is one of the most discriminating criteria between an ordinary matcha and an exceptional matcha.
Natural shading vs. artificial shading
Producers in Uji and Wazuka benefit from partial natural shading thanks to morning mists and surrounding hills. This natural shading is supplemented by nets or straw.
Industrial productions only use plastic nets. The quality obtained is generally lower because the natural microclimate is missing.
How to spot it in your cup
Well-shaded matcha has a vibrant emerald green color, an immediate natural sweetness, and a pronounced umami. Lightly shaded matcha is more yellow-green, more bitter, and less rich in complex aromas.
