Gyokuro or jade dew is actually selected from a precursor grade known as ten-cha and is regarded as the highest grade of tea made in Japan. Seen very much as a luxury, and rare commodity, the gyokuro teas are made only with the limited first flush leaf in order to achieve a rich and round flavour with a delicate, pale lemon-green colour. Gyokuro is grown in the shade for approximately twenty days before harvesting is commenced. Removing direct sunlight in this way has the effect of reducing leaf photosynthesis, which alters the proportions of sugars, amino acids, flavanols and other substances responsible for tea aroma and taste. Gyokuro tea is generally sweet and delicate in flavour, as well as having a soft palate texture. It makes an excellent light evening tea.