Often regarded as the finest tea in Japan, Gyokuro has a characteristic umami flavor that is freckled with sweet undertones. The leaves of the tea plant that produced Gyokuro are shaded at least three weeks prior to harvest, in the same way that matcha is developed. However, the post-harvest processing is more similar to sencha resulting in a tea with a deep green color, translucent emerald-like liquor, rich flavor, and higher caffeine level than most green teas.
