Grown in the misty mountain fields of Higashisonogi, this tea is based on the Yabukita cultivar, shaded for an extended period to increase its amino acid content and harvested around Hachijūhachiya — the traditional 88th night after the beginning of spring. It is then blended with Saemidori using Oyama Seicha-en’s own blend.

Steep slowly in water at around 70°C (158°F) and enjoy its mountain-grown aroma and smooth, mellow sweetness.