How matcha is produced - Cultivation

The secret behind matcha's unique taste and bright green color is shading. A couple of weeks before the first harvest, the tea plants are covered with dark netting to place them in the shade. The net lets only 10% of the sunlight pass through while letting the rain through. This is the most important step in the production of matcha.

By shading the plants, they become stressed and start producing more leaves and more chlorophyll. The result is larger, thinner and greener leaves than normal with less developed tannins. This reduces the natural bitterness found in the tea leaves while increasing the amount of L-theanine, which contributes to a sweeter taste and more balanced matcha.