The Japanese grow two kinds of green tea: sun grown and shade grown. The difference between sun grown and shade grown is a matter of chemistry. When a tea is shade grown it decreases the catechin content of the tea, which contributes astringency to the tea, and increases the chlorophyll, L-Theanine, and caffeine content. L-theanine is a non-protein amino acid that adds sweetness to the taste of tea. It also has been shown to increase alpha waves in the brain, which has a calming effect.
Gyokuro is the ultimate in Japanese loose leaf green teas. It is a tea you must try if you want to develop a broader understanding of tea, and Japanese tea in particular. Gyokuro means jewel or jade dew in Japanese. The tea was developed by Yamamoto Kahei, the 6^th owner of the famous Yamamotoyama Tea Company in 1835. Yame is the name of the prime area for growing gyokuro. It is located in Kyushu the beautiful southernmost island of Japan.
When you drink this tea your body will be filled with caffeine and L-theanine, so that you will be both alert and calm. It will be as if you have consumed liquid meditation. 

Ingredients

Japanese green tea

Instructions

Use 2 grams of tea for every 6 ounces of water. Generally this works out to 3/4 teaspoon per every 6 ounces of water for yame gyokuro. Steep for 2 minutes with 160 degree water.