It is used stems of low astringency tencha (the raw material for matcha) and tea leaves with a vibrant aroma, lightly roasted them, and finished with a roasted tea that has a refreshing sweetness and a complex fragrance.

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京都府産の渋味が少ない碾茶（てんちゃ・抹茶の原料）の茎と華やかな⾹りを持つ茶葉を浅炒りで焙じ て、すっきり⽢⾹ばしくも複層的な⾹りを持つ焙じ茶に仕上げました。