Cultivation of Gyokuro Tea This outstanding specialty tea is considered the best green tea in Japan. Gyokuro means “jade dew” in English, which hints towards the exquisite nature of this beverage. However, this Japanese specialty tea is not just high-quality in and of itself, but is also one of the rarest tea varieties in the world. The reason for this is that only one harvest of delicious Gyokuro per year is possible in the Japanese district of Uji. The workers receive one out of the three tons of this exquisite tea that are harvested annually. As a way of preparing for the Gyokuro harvest, these premium tea plants are covered with reed mats or dark nets to block out the sunlight for 21 days. Therefore, this beverage is also one of the so-called shadow teas. By intentionally growing the plants in the shadows, the tea shrubs begin to increase chlorophyll production. These conditions give the best green tea in Japan its characteristic dark green coloration and particularly mild, aromatic flavor. By keeping the plants out of the sunlight, the typical sweetness of the beverage is also guaranteed, which is what makes this exquisite tea so popular.
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