Gyokuro is known to be the highest grade of tea in Japan. The production is quite different from the Sencha production. The secret comes from the farmer's special method of producing tea leaves for Gyokuro. About 20-30 days in advance of the harvest, the entire tea garden is covered in burlap. As a result, tea leaves are rich in minerals and caffeine. Asahina Gyokuro is originates in Okabe, Shizuoka prefecture. Deep green in colour, the taste is mellow, slightly sweet, and full-bodied with beautiful umami.