Shade tea or sun tea: what's the difference?

All Japanese green teas come from the same plant, Camellia sinensis. However, they can offer very different sensations.

Part of this diversity is determined before harvest, depending on the amount of light the tea plants receive.

Light Tea

The expression "light tea" is a simple reference. Here, it refers to a tea grown without intentional shading before harvest.

Sencha generally belongs to this family.

In the cup, these teas can be fresh, vegetal, and slightly astringent. Some evoke cut grass, young shoots, or green vegetables.

Light helps to develop a balance between freshness, bitterness, and astringency.

Shade Tea

To produce a shade tea, the tea plants are covered for a period before harvest.

Gyokuro, kabusecha, and tencha used to make matcha are examples of shaded teas. The duration and method of shading vary depending on the type of tea and the producer's work.

Deprived of some light, the leaf develops differently.

In the cup, the result can be sweeter, rounder, and richer in umami. One can also find notes of cooked vegetables, light broth, or mild seaweed.

Is one better than the other?

No. They simply offer two different experiences.

Choose a light tea for its freshness and vibrancy. Turn to a shade tea when you are looking for more roundness and umami.

To try

Prepare a sencha and a shaded tea side by side.

Taste them without looking for your favorite. Just ask yourself which one seems livelier and which one lingers longer in the mouth.

Next discovery: learning to recognize umami in a cup of Japanese green tea.