Yamashiro is an area in Japan near Kyoto, famous for its production of the finest teas in Japan. Tea was first introduced to the area a few years after it was introduced to Japan from China, most likely by Buddhist monks.
Gyokuro, also known as “Pearl Dew”, is grown around Uji, in tea gardens where the plants are sheltered just before they are plucked. The shade from the shelter produces tea that is very delicate and sweet. From the same plucking Matcha and Tencha are produced as well, but follow a different manufacturing process. Rather then rolling the leaf and drying it as is the case for Gyokuro, Tencha is dried without being rolled. Then, it is broken into small pieces and ground into a powder, to produce Matcha.