While we commonly associate 'umami' (the savory fifth taste) with meat or soy sauce, it is also a fundamental part of the flavor of high-quality green tea, especially Matcha and Gyokuro. The sensation is caused by the high concentration of L-theanine, an amino acid. In Japan, high-end tea plants are shaded from the sun for several weeks before harvest. This process prevents the L-theanine from being converted into bitter polyphenols, resulting in a tea that has a rich, broth-like, savory flavor. L-theanine also has a calming effect on the brain, which is why tea provides a more 'relaxed' alertness compared to the jittery high of coffee.