Umami
Definition
The savory, brothy 'fifth taste' found in teas rich in L-theanine and glutamic acid. Most prominent in shade-grown Japanese teas like gyokuro and high-grade matcha, umami presents as a mouth-coating savoriness often described as seaweed-like, vegetal, or reminiscent of dashi broth.
Why it matters
Umami is what separates everyday green tea from transcendent gyokuro. It's produced when shade-growing boosts L-theanine levels in the leaf, and it's why brewing temperature matters so much for Japanese greens - hot water extracts bitter catechins that mask umami, while cooler water (60–70°C) highlights it.