How does shading tea bushes alter the chemistry for Gyokuro production?

Answer

By limiting photosynthesis, the plant converts less L-theanine into catechins, increasing both amino acid and chlorophyll concentrations

The practice of shading tea bushes for premium grades like Gyokuro is a calculated agricultural intervention designed to manipulate leaf chemistry. Sunlight limitation restricts the process of photosynthesis within the leaves. A key consequence of this restriction is that the plant is unable to convert the desirable amino acid, L-theanine (which is responsible for sweet and savory, umami flavors), into bitter catechins. Consequently, the final leaf retains a much higher concentration of both L-theanine and chlorophyll, which contributes directly to the intense savory, oceanic, and subtly sweet character sought in Gyokuro.

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