Hand-picked under honzu shading before being aged as tencha for two years in cold storage: Mature and elegant as usucha, bold and decadent as koicha, this exquisite tea has a deep and complex taste rarely seen in single cultivar matchas. This matcha was picked from the same fields used to produce an award-winning Dento Hon Gyokuro.

While most tencha is allowed to rest for around 7-8 months before being ground in order to allow the fresh and wild spring aromas settle, tencha that has been carefully stored for over a year can be called kuradashi, meaning 'out of the warehouse'. This prolonged storage allows the flavour to deepen, mature, and mellow. 

Honzu (本簀) shading is the most traditional shading method. Dating back at least over 400 years, the Honzu method uses the same shelf system as kanreisha but uses a screen of reeds as the first layer of shading instead of synthetic fabric. Though considerably more labour intensive and expensive to construct, the reed screen allows for even more air and moisture to circulate around the plants producing higher-quality, more complex teas. Additional layers of shading are added by placing straw mats on top of the reed screen.