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
For more information, go to: http://www.worldteanews.com/index.php/20100105842/Health-/-Wellness/Korean-Study-Shade-Does-Matter.html