Shading cultivation of the tea plant is an important practice in increasing the quality of tea cultivation. This method affects the photosynthesis process of the plant, thereby influencing the growth and development of the leaves. Research indicates that shading causes various changes in tea leaves. Shading reduces the thickness of the leaves while increasing the amount of chlorophyll and raising SPAD (Portable Chlorophyll Measurement Device) values. However, it has been determined that shading decreases the fresh and dry weights of shoots in shaded plants and reduces the percentage of dry matter, which negatively affects tea yield. Nevertheless, shading alters the phenotypic characteristics of the tea plant. Particularly, double-layer shading nets applied during the summer enhance tea quality. Black, blue, and red shading nets lead to an increase in plant growth index, photosynthesis rate, and stomatal conductivity while reducing summer temperatures and minimizing cold damage in winter. The use of different shading nets alters the chemical composition of tea leaves, especially red shading nets, which increase the content of L-theanine and free amino acids, thereby enhancing the quality of green tea. Increasing shading intensity results in an increase in chlorophyll and carotenoid content in tea leaves, thereby improving the quality of green tea. Shading is a significant step in tea production, especially in the processing of green tea, which involves cultivating tea leaves under shade. During this process, the chemical composition of tea leaves changes. Shading, particularly by reducing the amount of catechins, lowers the bitterness of tea, resulting in a smoother taste profile. However, excessive reduction of catechins may decrease the antioxidant properties of tea; therefore, ISO (International Organization for Standardization) has set a lower limit for the catechin content of green tea. One of the positive effects of shading is the increase in the amount of theanine, as theanine is an important compound that contributes to the characteristic taste and aroma of tea. Therefore, the shading process enriches the flavor profile of tea and provides a more satisfying drinking experience. Considering the potential of the Turkish tea sector, it is necessary to popularize shading practices in tea cultivation through scientific studies to enhance tea quality. Shading can help make Turkish tea more competitive in the international arena. Conclusion: Shading is an important method to enhance the quality of tea cultivation. Research indicates that shading alters the morphological, physiological, and biochemical properties of tea leaves, thereby improving the flavor profile. These findings underscore the significance of shading practices for sustainable tea production and overall plant health. Widening the adoption of shading techniques in the Turkish tea sector could enhance its competitiveness in the international market.