Gyokuro is a fine and expensive type of shaded green tea from Japan. It differs from the standard sencha (a classic unshaded green tea) in being grown under the shade rather than the full sun. Gyokuro also differs from another shaded tea called kabusecha (lit., "covered tea"), in the length of time it undergoes the final growth under the shade (gyokuro is shaded for approximately three weeks, while kabusecha is shaded for approximately one week). The name "gyokuro" translates as "jewel dew" (or "jade dew", referring to the pale green colour of the infusion). While most sencha is from the Yabukita (薮北?) cultivar of Camellia sinensis, gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori. Sencha in Japan is drunk hot in the cooler months and usually chilled in the summer months.
Tea Competition in ancient time
three "Greens": First is green dry tea leaves,
second is green tea soup,
the third is green infused tea leaves
Basis of size of sencha, there are Sencha tea leaves, Sencha fanning, Sencha dust.