Influence of the Exposure Time after Removing of Covering Materials over Shading Tea Field on the Quality of Gyokuro

Abstract

We revealed the influences of the exposure time after removing of covering materials over shading tea field for making gyokuro on the quality of made tea.
As the exposure time increased, the green color of the fresh leaves faded; their total amino acid and theanine contents reduced; and the concentration of dimethyl sulfide, a representative aromatic compound in gyokuro, decreased. In contrast, the catechin content increased. The overall quality of the tea was lowered.
These results indicated it was necessary to plucking of tea shoots for short time after removing of covering materials over shading tea field.