While kabusecha is typically shaded for 12–14 days, Mr. Shimizu extends the process to 16 days. On the tenth day of shading, he adds a second cover, increasing the shading rate from 70% to 90%. This extra step softens the leaf structure, deepening both umami and richness.

Although this method reduces yield by about 30%, the resulting leaves are so tender that they can be enjoyed even after brewing—delicious as ohitashi or with ponzu. His kabusecha is equally enjoyable brewed hot or cold, offering exceptional depth and versatility.