It is made during the spring season, from special Japanese bushes that have less tannin content in them. The bushes are covered with thick natural shades which help the leaves retain chlorophyll and give them a unique taste. After careful plucking, the whole tea leaves are allowed to rest so that they develop some flavor. This is followed by steaming, drying, and lightly rolling the tea.

The whole tea leaves appear dark green in color and contain several buds.