Introduced here is an organic sencha cultivated in Kagoshima made from the monumental Okumusashi varietal which was the first ever varietal made by crossbreeding Japanese cultivars that was successfully cultivated for green tea in Japan. It was registered in Sayama in 1962.

As with all of the OKU cultivars (late harvest cultivars) it exhibits strikingly strong taste characteristics. Also, it offers more astringency and a more prominent aftertaste than many newer cultivars on offer today.