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Posted by on Jan 5, 2010 in Commentary | 4 comments

World Tea News: Korean study shows shade does matter

World Tea News: Korean study shows shade does matter

Kon-Kuk University in Seoul, the Food Research Institute in Gyeonggi-do and Korea University in Seoul co-released a study that found shading green tea plants during cultivation makes a significant difference in the chemical composition of the tea. The study was released in the Journal of Agricultural and Food Chemistry.

The researchers compared green tea and shade-grown green tea (called tencha) and found:

Green teas have more catechins and sugars than tencha
Tencha samples have more flavonoid derivatives than green teas
Using more shading could give green tea have high umami and less astringency than regular green tea

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  1. Interesting. I guess the plants are reacting to the stress of light deprivation? We visited a tea plantation in Malaysia many years ago and it was an amazing experience. I've want to try planting a bush in our garden to see if we can make it work, but our climate here in Houston will probably guarantee certain death.

  2. THanks for the info about the green tea…I love them, as a matter of fact I am sipping on green tea right now 🙂

  3. Hmm, how can we tell if a product we're buying here in the States has been shade-grown? Will they call it tencha?

  4. Wine growers take shade (among other things) into account when planting their grapes as well because shade/fog cover affects them. It would make sense that tea could be affected the same way and that savvy tea growers can and should take advantage of that fact to raise, cultivate and market their tea accordingly. <br /><br />Chick: Yes, the tea will be called &quot;tencha&quot;. It&#39;s

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