Okro tea, which was first developed in Japan and began production in Korea not long ago, is made from tea leaves that have been grown for 15 to 20 days under a shading net that blocks sunlight. Due to this shading cultivation, the tea leaves absorb a lot of moisture, making the leaf tissue soft, the catechin component that produces a bitter taste decreases, and the amino acid content increases, producing a soft flavor.

In addition, chlorophyll increases, making the color of the leaves darker and taking on the color of clear grass leaves. Okro tea is a high-quality tea that is only produced once a year.