Focus.

Why shade matters

Gyokuro, matcha and kabusecha use shaded leaf. Their flavours can be deeply savoury, sweet or marine, with plenty of variation between products. White tea is included below as a different flavour option, not as a shaded-tea category.

These teas are grouped here for their leaf style and savoury flavour. Choose between them by taste, preparation method and the cup you want to make.

• 50–60°C · start with the maker’s recipe

  Gyokuro

  A shaded green tea with a concentrated, savoury character. Follow its own recipe: small vessels and generous leaf quantities are common.

• 70–80°C · whisked

  Matcha

  Shaded leaf milled to powder and whisked into water. It stays in the bowl rather than being removed in an infuser.

• 60–70°C · starting point

  Kabusecha

  A shaded green tea, often with both grassy and savoury notes. Compare individual teas by their flavour descriptions.

• 75–85°C · 3 min starting point

  White tea

  Lightly processed leaf with floral or softly sweet notes. It contains caffeine; do not assume its amount from the pale colour.

Brewing for flavour

Begin with the producer’s recipe. Cooler water and shorter steeps are useful options for many Japanese greens, but they do not establish a caffeine amount. Use a thermometer or temperature-controlled kettle; do not test hot water with your finger.

Try a second infusion during the same tea session if the leaf still has flavour to give. Compare the taste, and adjust the next brew to suit you.