This tea uses the youngest buds of the 'Sayama Kori' cultivar. After harvesting, they are sun-dried (tenpi) for about 6 hours to enhance wilting, adding aroma and flavor. The traditional sun-dried method, called icho, involves wilting the leaves to reduce moisture and activate oxidation enzymes, creating a unique aroma.

After spring processing, the tea is aged until autumn/winter to achieve a mellow and soft taste. Low-temperature extraction offers sweetness, while high-temperature extraction enhances aroma. Various brewing methods can be enjoyed, with flavor changing between the first and second brew.