A Tradition Preserved: Shading the Fields for Tencha and Gyokuro
We began setting the traditional shading nets in preparation for harvesting tencha and gyokuro. This method, known as ooishita, suppresses photosynthesis, increasing the theanine content while reducing catechin—the compound responsible for bitterness. The result is a richer umami, the signature of truly premium Japanese tea.
Unlike modern cultivation, this process cannot be mechanized. It requires precise timing, physical labor, and careful hands. For many regions, the burden is too great—and shading is often abandoned.
In Kyoto, however, farmers continue to honor this demanding craft. They invest countless hours before a single leaf is picked, protecting a tradition that defines the soul of Uji tea.
It is this spirit of craftsmanship that makes Uji matcha not just twice as costly as other origins—but twice as worthy.
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