The Umami Collection

The Art of Shaded Teas: Discovering Gyokuro and Kabusecha

Shaded teas, primarily Gyokuro and Kabusecha, are crafted through a unique cultivation process which involves covering the tea bushes with a special cloth for several weeks before harvest to reduce photosynthesis. This leads to higher chlorophyll levels and increased amino acids in the plant, especially L-theanine, giving these teas their distinct umami flavor. The high chlorophyll levels of Gyokuro materialize in the darker green color of the leaves and the vibrant green hue of the liquor when brewing the tea. This is particularly evident when comparing the color of Gyokuro to that of Sencha, which is not a shaded tea.

An image comparing the vibrant green hues of sencha leaves and the deep green shades of gyokuro leaves, highlighting the distinct color differences between these two types of Japanese tea - Maison Tomoki.

Both varieties of tea possess deep cultural significance in Japan and are often used on special occasions such as tea ceremonies. Their labor-intensive production methods can be seen as a reflection of the Japanese values of meticulous craftsmanship and respect for natural processes.

A Brief History of Shaded Teas

Gyokuro, the jewel of Japanese Tea: The word Gyokuro is composed of two characters (kanji) that translate to Jade Dew, echoing the precious color and flavor of this tea. The creation of Gyokuro is attributed to Kahei Yamamoto, a tea farmer from Uji, near Kyoto, in the early 19th century. One theory about the discovery of Gyokuro is that it is linked to the observation that tea bushes growing naturally under shade had a distinct taste compared to those exposed to sunlight. This led to experiments with shading tea bushes before harvest, resulting in a sweeter, more delicate and nuanced flavor profile. 

Kabusecha, a Modern Twist on Tradition: The word Kabusecha is also composed of two characters that translate to “covered tea”, highlighting the unique method of covering the tea leaves to produce this exceptional tea. Kabusecha is a more recent addition compared to Gyokuro. It was created to offer a middle ground between the flavor profiles of Gyokuro and Sencha. It undergoes a slightly less intense shading process, resulting in a more balanced flavor profile.

Main Producing Regions and Flavor Characteristics

Uji (Kyoto): Known for producing some of the finest Gyokuro and Kabusecha, Uji teas have a rich, full-bodied umami flavor with a subtle sweetness and smooth texture. This region's long history and tradition in tea production contribute to its esteemed status in the tea community, making Uji a top contender for high-quality Gyokuro and Kabusecha.

Yame (Fukuoka): Yame is particularly famous for its Gyokuro, which is often considered one of the best in Japan due to its deep, rich flavor and high umami content. Yame also produces excellent Kabusecha.

Shizuoka: This region is known for its high quality Kabusecha, offering a well-balanced flavor profile with both sweetness and astringency. Shizuoka teas are celebrated for their harmonious flavors and are a popular choice among Japanese tea lovers.

An image showing the tea plant cultivation process under shade to produce shaded teas - MAISON TOMOKI

Gyokuro vs. Kabusecha: what are their key differences?

Shading Duration: Gyokuro is shaded for 20-30 days, with light exposure reduced by 70%, and a maximum of 90% one week before harvest. This extensive shading results in a higher concentration of amino acids, leading to a pronounced umami flavor. Kabusecha, in contrast, is shaded for about 7-10 days, with light exposure reduced by approximately 50%. This shorter shading period provides a flavor profile that is rich yet balanced, combining elements of umami and astringency.

Flavor Profile and Aroma: Gyokuro is known for its deep umami flavor, sweetness, and thick, velvety texture. The aroma is fresh and grassy, with hints of seaweed. Kabusecha offers a balanced mix of rich umami and a fresh, slightly astringent taste. Its aroma is lighter, featuring floral and grassy notes.

Brewing Method: Gyokuro should be brewed at a lower temperature (50-60°C) for 2-3 minutes to extract the maximum of its delicate flavors without burning the sweetness and umami. Kabusecha, on the other hand, should be brewed at a slightly higher temperature (70-80°C) for 1-2 minutes, balancing umami and fresh flavors.

We invite you to explore the nuances, differences and exquisite qualities of these shaded teas, each with its unique story and flavor.

An image of an elegant Japanese black cast iron teaware with a can of Maison Tomoki Gyokuro and tea leaves - MAISON TOMOKI