This sencha is distinguished by its exceptional aroma. Taking advantage of Asamiya’s natural climate—especially its strong day-to-night temperature differences—the tea develops a rich level of theanine through carefully adjusted nitrogen-based fertilization. It offers a pleasant balance of light astringency and sweet fragrance. Two types of oilcake fertilizers exist: one made through hexane extraction, commonly used by many producers, and another made through pressing only. The latter avoids the potential harmful substances associated with hexane extraction. By choosing this more labor-intensive pressed oilcake, the producer achieves a cleaner and more flavorful sencha.