This is the highest grade and most expensive tea in Japan. Less than 1% of Japan’s tea production is gyokuro due to the intensive growing methods. Gyokuro tea bushes are covered by shade about 20 days before harvesting. By limiting the amount of sunlight, the leaves produce more amino acids known as theanine, giving it a rich yet mellow and slightly sweet flavor. Gyokuro is the embodiment of ‘umami’ in tea. Gyokuro produced in the Kyoto region is considered the best in the world.