Under the straw: how matcha is shaded

Open a tin of good matcha and the first thing you notice is that almost electric green colour. For weeks before harvest, the plants live under layers of straw, reeds, or black netting, cut off from most sunlight. Shading is where matcha process begins. In Uji, the old way of doing it hasn't changed much in over a century. 

Three ways to cover a field

Honzu: the traditional straw-and-reed canopy
Honzu is the oldest and most labour‑intensive method, still used for the finest gyokuro and tencha, especially in Uji. A shelf‑like frame traditionally from wood, is built over the rows, then covered first with a reed or bamboo screen and finally with a thick layer of rice straw. Fields are often shaded in stages, commonly around ten days under reeds and another ten under straw, reaching roughly 95–98% shade. This layered, natural filtering creates complex, refined umami and aroma, which is why many producers and buyers associate honzu with the highest quality tier. After harvest, the leftover straw breaks down and helps fertilise the soil for the coming season.

Uji 2025

Tana: the modern synthetic canopy
Some of the most premium matcha today comes from fields shaded with reusable black synthetic netting, which is stretched over frames. The idea is the same as honzu, to create a canopy above the bushes but with lighter more durable materials. Frames or poles support the netting above the plants, typically delivering 70–90% shade for 20–30 days. Tana shading is easier to scale and easier to control than honzu, while still giving the farmer clear visibility of the plants throughout the shading period and the ability to judge the perfect moment for harvest.

Uji 2024

Jikakabuse: direct covering
The simplest approach is also the cheapest. Instead of building a raised canopy, farmers drape black cloth directly over the bushes, with no overhead frame; the fabric touches or nearly touches the plants. One layer blocks around 70% of the light, while two layers can approach 95%, often for shorter periods of about 7–10 days. This method is commonly used for kabusecha, which sits between sencha and gyokuro in flavour, and when used for matcha‑grade tencha the results can be good but are generally less refined than canopy methods.

Wazuka 2024

Uji and the straw tradition

When people talk about "traditional Uji matcha," they're often talking about honzu or tana shading. In Uji, the combination of local cultivars, soil, and this specific shading method has defined the region's style for generations. The reed screen softens the light first; the straw on top deepens the shade and buffers temperature swings. Fields are often shaded in stages, with materials adjusted as harvest approaches. In the cup, this shows up as deep umami, a lingering sweetness, and a quiet, complex aroma what many describe as the "Uji character." Not every field in Uji uses honzu today labor costs and scale have pushed many producers toward synthetic tana but for the top lots, especially those marketed as gyokuro or premium tencha for matcha, straw shading remains a point of pride and a signal of quality.