Kabusecha method, which shades tea bush from sun using black reed screen a week prior to picking, makes tea rich in Umami taste and increases its dark green color. Machine-picked YABUKITA first flash (in middle season). Fukamushicha, deep steamed YABUKITA tea which leads teas of Makinohara region, Shizuoka. Reasonably priced green tea with rich Umami taste, becoming more popular recently.