The variety was developed by crossing the Fushun and Saemidori varieties. The cultivar demonstrates good adaptability and resistance to tea bush diseases, which allows it to be successfully grown in vast areas of Japan from the Kanto region to Kyushu.
Products made from this variety possess low astringency, a creamy texture, and a pronounced sweetness. Due to the high quality of the leaves, the variety is considered promising for the production of premium matcha varieties and for strengthening the position of Japanese tea cultivation.