Around April, shortly after new shoots appear on the bushes, the fields are covered, with the plants being almost completely protected from sunlight.
In Uji, reed is spread on bamboo sticks for centuries. Today, only a few farmers still use this traditional method. The shade allows the tea to concentrate and multiply nutrients. Bushes that are not exposed to sunlight increase the production of chlorophyll many times over.
Also important is L-theanine, the amino acid responsible for the umami flavor in tea. The gentle taste is preserved through shaded cultivation.