There is something special about enjoying a cup of high-quality tea. What might simply be a drink transforms into a ritual, an experience that invites you to slow down and be more present. Japan, a land of tradition and excellence, has perfected the production of exclusive teas over the centuries, passing down techniques that enhance their purity and flavor from generation to generation. At Yaba, we invite you to discover the fascinating world of shade-grown teas, a method that will help you appreciate even more that moment of disconnection, with a warm cup in your hands.

What Are Shade-Grown Teas?

Shade-grown green teas are a premium type of tea cultivated using an ancient technique: protecting the plants from direct sunlight before harvest. Although it may sound simple, careful observation and precision are key. As spring arrives, the first sprouts appear, and that is when farmers begin covering the plants. This technique significantly increases the presence of theanine, the amino acid responsible for the umami flavor and the tea’s relaxing effect, while also boosting chlorophyll, which enhances its antioxidant properties.

Additionally, by reducing catechin production, shade-grown teas develop a smoother, less bitter taste, making them one of the most appreciated choices among tea enthusiasts.

The Big Question: Is Matcha a Shade-Grown Tea?

At this point, you might be wondering, and the answer is yes! Matcha and gyokuro are two of the most well-known shade-grown teas, both undergoing a meticulous shading process that lasts between 20 and 30 days before harvest. The longer the tea is grown in the shade, the higher its antioxidant content—so more shade means more antioxidants!

Only the youngest and most tender leaves are hand-picked, while older leaves are discarded to ensure superior quality. While gyokuro retains its rolled leaves for infusion, matcha is stone-ground into an ultra-fine powder that is whisked directly into hot water, creating a creamy and concentrated beverage.

Sustainability and Tradition

Shade-grown tea cultivation not only enhances flavor excellence but also has a positive environmental impact: it promotes biodiversity, prevents soil erosion, and reduces evaporation, optimizing water usage. When the tea is organic, its production ensures that no synthetic fertilizers or pesticides are used, respecting both the ecosystem and the health of consumers.

Now that you understand the effort and dedication behind each leaf, it is easy to see why tea in Japan is not just a beverage but a ceremony. It is no coincidence that tea preparation is an act of gratitude, a moment of connection with nature and the present.

Discover our organic gyokuro and matcha teas from NaturaleBio, and immerse yourself in this centuries-old tradition. Not only will you enjoy an exceptional cup of tea, but you will also connect with centuries of history, the patience of farmers, and the very essence of mindful living.