Shading

遮光

Covering tea plants with shade structures 2-4 weeks before harvest to reduce sunlight exposure. Shading increases chlorophyll production (deepening leaf color) and boosts L-theanine levels while reducing catechins, resulting in sweeter, more umami-rich tea with less bitterness. Essential for gyokuro, tencha (matcha), and kabusecha. Traditional honzu shade structures use reed and straw; modern methods use synthetic nets at various shade levels (50-98%).