Gyokuro was developed at Uji in Kyoto, the ancient capital of Japan. Even today, it is grown almost exclusively in the Kyoto region. Among many regional varieties of Gyokuro, which is the finest grade of Japanese tea, Uji Gyokuro is said to be the best. Carefully grown in the shade for 20 to 30 days before harvest, Gyokuro has several unique features: an elegant aroma, a sweetness of taste, and a light green colour.
