In Uji, the method of shading tea bushes before harvesting was discovered a long time ago. To this end, scaffolds are erected next to the tea plants, the roof of which is covered with loosely sprinkled rice straw. Today, dark plastic foils are used with holes punched into them so that the humidity under the roof does not rise too high.
In the Koyamaen plantation, rice straw is traditionally used for this purpose because it is believed that the taste of tea develops better under the thatched roof than under plastic. Because modern rice varieties - similar to our cereals - only have short stalks, Koyamen cultivates its own suitable old rice varieties. The straw is used for shading, the rice husks are used as organic fertilizer.
The method of the shadow tea was discovered because the tea from the plantation of the monk Myoe (1173-1232) tasted much better than the Uji tea, although it grew in a milder climate. Myoe's plantation was hidden in huge cedar forests in the light shade under the trees. So the idea was born that it could be the shade that positively influences the taste.
The plants from which Sencha is made are not shaded in order to preserve the fresh, tart taste. In Kabusecha, the plants are shaded only a short time before harvesting. It is cheaper than Gyokuro, because the shading also reduces the crop yield. Gyokuro and Tencha, from which the Matcha is made, are shaded from the time when the first shoot tips form.
This causes the plant to start forming chlorophyll, which is responsible for the fresh green colour. Chlorophyll is also responsible for the taste and health effects of green tea. Finally, chlorophyll is related to hemoglobin, the pigment of red blood cells. Only the iron molecule in hemoglobin is replaced by a magnesium molecule. This is why green tea also prevents magnesium deficiency.
Today it is known that the essential amino acid theanine is responsible for the full and round taste. However, theanine is broken down by photosynthesis under solar radiation. Theanine is produced only in the fine hair roots of the tea bush and in larger quantities only in older plants of at least 50 years of age. During processing - for example during fermentation - the theanine evaporates very easily. For this reason, gentle processing is extremely important.
Effects of theanine:
relaxed without getting tired
reduces stress in a natural way
promotes mental well-being
improves the quality of sleep
reduces the negative effects of caffeine
The more theanine there is in the tea leaf, the milder and rounder the taste is and the stronger its effect can unfold. In the course of hundreds of years, Japanese tea farmers have selected the plants in such a way that as high a proportion of theanine as possible is produced.
The higher the proportion of theanine, the milder the tea tastes.
Unfortunately, however, the price also rises. Most of the theanine is contained in the high-quality varieties of Gyokuro and Matcha.
A small rule of thumb: the more expensive the tea, the more theanine is in the food.
In Uji, the method of shading tea bushes before harvesting was discovered a long time ago. To this end, scaffolds are erected next to the tea plants, the roof of which is covered with loosely...
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Shadow Tea and Theanin
In Uji, the method of shading tea bushes before harvesting was discovered a long time ago. To this end, scaffolds are erected next to the tea plants, the roof of which is covered with loosely sprinkled rice straw. Today, dark plastic foils are used with holes punched into them so that the humidity under the roof does not rise too high.
In the Koyamaen plantation, rice straw is traditionally used for this purpose because it is believed that the taste of tea develops better under the thatched roof than under plastic. Because modern rice varieties - similar to our cereals - only have short stalks, Koyamen cultivates its own suitable old rice varieties. The straw is used for shading, the rice husks are used as organic fertilizer.
The method of the shadow tea was discovered because the tea from the plantation of the monk Myoe (1173-1232) tasted much better than the Uji tea, although it grew in a milder climate. Myoe's plantation was hidden in huge cedar forests in the light shade under the trees. So the idea was born that it could be the shade that positively influences the taste.
The plants from which Sencha is made are not shaded in order to preserve the fresh, tart taste. In Kabusecha, the plants are shaded only a short time before harvesting. It is cheaper than Gyokuro, because the shading also reduces the crop yield. Gyokuro and Tencha, from which the Matcha is made, are shaded from the time when the first shoot tips form.
This causes the plant to start forming chlorophyll, which is responsible for the fresh green colour. Chlorophyll is also responsible for the taste and health effects of green tea. Finally, chlorophyll is related to hemoglobin, the pigment of red blood cells. Only the iron molecule in hemoglobin is replaced by a magnesium molecule. This is why green tea also prevents magnesium deficiency.
Today it is known that the essential amino acid theanine is responsible for the full and round taste. However, theanine is broken down by photosynthesis under solar radiation. Theanine is produced only in the fine hair roots of the tea bush and in larger quantities only in older plants of at least 50 years of age. During processing - for example during fermentation - the theanine evaporates very easily. For this reason, gentle processing is extremely important.
Effects of theanine:
relaxed without getting tired
reduces stress in a natural way
promotes mental well-being
improves the quality of sleep
reduces the negative effects of caffeine
The more theanine there is in the tea leaf, the milder and rounder the taste is and the stronger its effect can unfold. In the course of hundreds of years, Japanese tea farmers have selected the plants in such a way that as high a proportion of theanine as possible is produced.
The higher the proportion of theanine, the milder the tea tastes.
Unfortunately, however, the price also rises. Most of the theanine is contained in the high-quality varieties of Gyokuro and Matcha.
A small rule of thumb: the more expensive the tea, the more theanine is in the food.
