Shading is one of most frequent questions that we receive in our conversations about flavour and quality. In what follows, we hope to shine some light on the very topic that turns a graceful plant into a delectable miracle.

In the world of tea, shaded varieties stand as a testament to Japan's prestige and sophistication, and reverence for profound tradition. Among these, Gyokuro reigns supreme. It is not merely a beverage but an experience, each sip a portal to the heart of Japan’s lush landscapes and storied past, and testaments to the dedication to the following elements.

Light

The essence of a shaded tea lies in its cultivation, a process where sunlight becomes both adversary and ally. For 340 days of the year the tea plant benefits from full exposure. But as the harvest season approaches in mid to late April, shading begins for three weeks - imbuing the leaves with a vivid green hue and a distinctive umami flavor that is recognisable with a sweet, vegetal grace. Other teas, for example Kabusecha (varieties of Sencha) and Tencha (unmilled plants destined for Matcha), are shaded for shorter periods of time.

In the 1800s wabi-sabi practicing farmers began to experiment with covering their tea plants using straw mats after observing komorebi –  or the crepuscular rays – provided by the dense foliage of surrounding trees. From here, shading began.The tender care and precise timing involved in this practice are reminiscent of an artist perfecting their masterpiece, where every stroke is deliberate and laden with intention.

It’s important not to cover the leaves with synthetic material (Jikakabuse technique) to avoid creating a greenhouse effect - damaging the leaves but also becoming a breeding ground for insects -  and allow for wind to move naturally between the leaves. 

By gently depriving the tea bushes of direct sunlight using straw mats (Honzu technique) at an elevation of 1.8-2 meters farmers gently coax the plants into producing higher levels of chlorophyll and a richer concentration of flavor inducing amino acids (more on that below). 

Soil

Beneath the canopies, the soil serves as the silent bedrock of this transformation. Japanese tea regions such as Chubu, Kyushu and Kansai boast soils that are as famous and diverse as their tea traditions themselves. Often volcanic in origin, these soils are rich in minerals and possess excellent drainage, fostering an environment where tea plants thrive.

Soil drainage plays a crucial role in the cultivation of shaded tea specifically as it directly impacts the health and quality of the tea plants. Well-drained soils prevent water from stagnating around the roots, which can lead to root rot and other fungal diseases. This ensures that the plants receive adequate oxygen and efficient nutrient uptake to the light deprived young buds.

Meteorology and harvesting

When the time for harvest arrives, it is a ceremony in itself. Skilled hands and precise machines pluck the tender leaves on the top centimeters with a diligence born of generations of practice.

Japan’s different microclimates mean that different regions can be warmer or colder than others, which affects the start of the harvest season. The difference in Shincha availability, or the first tea of the season, might be a couple of weeks from the southern most to the northern parts of the country.

The timing of this harvest is critical, often dictated by the subtle cues of nature – the color of the leaves, the texture, and even the whisper of the wind through the fields. Watchful, patient and skilled farmers diligently observe the state of the plants to make sure the time is just right. Once plucked, leaves are swiftly transported to the processing facilities, where they undergo steaming, rolling, and drying.

Unlike other teas which are harvested multiple times per year - known as a flush- Gyokuro is harvested only once. After that the plant is left to regenerate, adding to its poise. Each step is a meticulous act, designed to preserve the delicate flavors and fragrances that shading has so carefully cultivated. The leaves are rolled into needle-like shapes, a labor-intensive process that enhances their aesthetic and gustatory appeal.

Flavor

The culmination of this intricate journey is found in the cup, where the liquid reveals its soul. With diminished sunlight, the efficiency of photosynthesis wanes, compelling the plant to synthesize extra chloroplasts and chlorophyll to capture the scarce light. Up to three times the amount found in leaves of unshaded teas, bestows upon shaded tea leaves their iconic color.

Circadian’s exclusive cultivar has a uniquely electric green hue, its flavor a harmonious blend of sweetness and umami. Brewed with an equally meticulous attention to calibrated water, Circadian has a hint of the ocean’s brine or a misty forest – a function of methionine, an amino acid and a precursor to dimethyl sulfide, which shares an olfactory root with wild seafood and asparagus. As we savour shaded tea, we become part of a legacy that transcends time, a legacy nurtured by the land and celebrated in every delicate drop.

We owe you a profound debt of gratitude for reading this article and we invite you to try Circadian today.