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Gyokuro is produced by shading the tea bushes for about three weeks prior to picking. As a result, these leafs receive more nutrition from the soil. This shading process also protects the bushes from sunlight which increases the chlorophyll content of the tea leafs and prevents theanine, a factor of sweetness, from being changed to tannin, a factor of bitterness. Gyokuro has a rich green color and a sweet taste.
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