What is “shade-grown” tea?

In the world of tea, especially when it comes to describing green tea and powdered green tea, the term “shade-grown” is often used to describe the environment in which the tea leaves were grown.

What does “shade-grown” mean?

Some shading is naturally provided by surrounding mountains and/or dew or fog from the ocean.

Some loose leaf green teas and all malcha require the leaves to be at least partially shade grown. In order to control the amount of sunlight that the tea leaves are exposed to, this step is usually done manually. A large net is placed over the tea field to control the amount of sun/shade that the leaves are exposed to. The degree of shading and period of time before harvesting will vary depending on the farmer/company. Hankook Tea’s malcha (ceremonial grade powdered green tea – photo below) is shaded for approximately 2 weeks before harvesting.

How does this affect the tea?

All tea leaves are made up of the same components. Where and how they are grown and processed will change the level of each component within the tea leaf.

Tea leaves grown in shade for longer periods of time will have higher levels of chlorophyll and amino acids. This is why shade-grown teas will be brighter green in color.

Increasing the length of time of shading will also increase the level of caffeine, as well as the level of theanine. Theanine is the component in green tea that is responsible for the sweet, savory flavor. Teas that have a higher content of theanine will have a sweeter flavor, and are considered to be of higher grades.

Exposure to sunlight will increase the level of vitamin C, as well as the level of tannins. Tannins are the components in green tea (same as in wine) that is responsible for the smooth texture, as well the astringent, bitter taste. It is also one of the main components that fight cancer. Sun grown teas will generally have a more full-bodied flavor.

One method is not necessarily better or worse than the other. It really depends on what you are looking for. For specific health benefits, these are the factors that one should pay attention to, especially when looking for malcha and/or powdered green tea. (Read about: Malcha vs Powdered Green Tea)

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Myung-In

“전통식품 명인 서양원인”
(Jeon-tohng-shik-poom Myung-in Seo-Yang-Won-een)

전통 (jeon-tohng) = traditional
식품 (shik-poom) = food products
명인 (myung-in) = master (person with excellent skills)
서양원 = Seo, Yang Won ((Founder & CEO of Hankook Tea)
인 (een) = mark/seal

Grand Master of Traditional Korean Foods

(명인 myung-in) is a distinguished title given to individuals in recognition of their extraordinary contributions in protecting and preserving the nation’s traditional agricultural methods, manufacturing processes and unique tastes of Korean culture. Since 1994, in effort to protect and preserve Korean food traditions, the South Korea Ministry of Agriculture has recognized individuals.

In 2008, Yang Won Seo (picture above and below), Founder and CEO of Hankook Tea Company, has been recognized as the 34th Grand Master of Traditional Korean Foods by the government for being a “master” at his craft, for his skillful technique in developing and crafting the artisan Hwang Cha (partially oxidized tea) and superior production of Matcha (powdered green tea).