|WikiProject Japan / Food and drink||(Rated Start-class, Low-importance)|
|WikiProject Food and drink||(Rated Start-class, Low-importance)|
there is no mention of gyokuro being shade grown. Gyokuro isn't just high grade sencha its grown differently. They shade grow it so the leaves have more choloplhyll or smoething in them. I think this is important to mention. —The preceding unsigned comment was added by 220.127.116.11 (talk • contribs).
I could be wrong, but I believe that shade grown (and cloud and mist) teas reduce catechins and increase l-theanine, caffeine, and chlorophyll. The article implies that caffeine is reduced, which I believe is wrong. (Tlmorrison88 (talk) 20:22, 7 December 2010 (UTC))
- If the caffeine is reduced, then why would one use more of it, and steep it longer? Boneyard90 (talk) 16:46, 5 October 2012 (UTC)
The first paragraph of this article says "[gyokuro] differs from the standard green tea known as sencha" whereas a later paragraph states "it is categorized as a type of sencha". Perhaps the author meant that its production method differs from the more common varieties of Japanese green teas. I don't know enough to say. But I know enough to know this is confusing as written. Benf1977 (talk) 23:51, 21 November 2011 (UTC)
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