Growing
Kabusecha
Shade-grown, but only for about a week. Not as dense as gyokuro, more savory than sencha. Easiest understood as sitting between the two.
In more detail
It needs neither the equipment nor the labour of gyokuro, so it usually sits between sencha and gyokuro in price. It works brewed like sencha at 70–80°C (158–176°F) or closer to gyokuro at around 60°C (140°F), which makes it a forgiving place to start if you want to taste what shading does. Northern Mie is one of the country's main sources.