Dew of a pearl. To produce Gyokuro, or "shade tea", the plantations are covered with awnings for the last two or three weeks before harvesting, to protect the leaves from the sun. This reduces the production of catechin polyphenol and increases that of chlorophyl yielding a sweet and highly flavourfull tea. Its high caffeine content makes Gyokuro a perfect morning tea. Grown in the Uji district near Kyoto, Gyokuro Asahi has deep green slightly shiny leaves and yields an infusion with characteristic Japanese tangy seaweed notes.