Japan Gyokuro Asahi tea is one of the most popular beverages in Japan, which is the purest version of green tea and is prepared and harvested a little differently than other teas. The leaves of Camellia Sinensis shrubs are protected from sunlight a few weeks before being harvested in the first season, and this helps to improve the nutritional quality of the plant. Plant growth is slower, which increases the amount of chlorophyll, forming a stronger aroma and less tannin. To prepare Gyokuro tea, use 3 heaped scoops of dried leaves and 180 ml of water. Bring the water to a boil longer than what is left in the teas in general. Soak the gyokuro leaves in water at a shallow temperature. Before making tea, try to heat only the cup to help maintain the temperature while drinking.