This luxurious tea is made from first flush leaves, carefully picked using the traditional “one bud and two leaves” (isshin-niyō) method, using only the tender parts that contain abundant umami. It is a blend of three cultivars—Yabukita, Saemidori, and Okumidori—and is one of the first teas to be finished at the beginning of the tea-picking season. Pour slightly cooled hot water (around 90°C / 194°F) into a teapot and let it steep for about one minute before drinking. To enjoy a flavorful second infusion, be sure to pour out all the water from the teapot after the first brew.