Sale Sencha Harumoegi green tea

Sencha Saito Harumoegi


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Green Tea


Sencha Saito Harumoegi


Organic: Shizuoka Organic Tea Farmers Union (SOTFU)


Jien-cha: completely individual-farmer-grown and processed tea
Tea Farmer: Mr. Saito


Grade: Ichibancha
steamed and oven-fired (baked)
Steaming Method:


Appearance: Large, full leaves of a deep, forest green color
Flavor: Fresh and clear flavor with a rich, smooth character
Aroma: Fragrance is deep and rich, telegraphing its full body
Liquor: Pale yellow colored liquor



Honyama Tea Harvesting Area
Shizuoka Prefecture, Japan

2020 1st Spring Pluck Ichibancha
(May, June)

Japan makes many styles of green tea, and each type requires its own steeping parameters. It is easier to mis-step with Japanese green tea than it is with Chinese green tea because Japanese green teas are more sensitive to water temperature and length of time in the water. Sweetness/astringency in Japanese teas can be influenced by steeping technique. It is important to know for each tea you have what water temperature and steeping time is appropriate.

The reason for this is that premium, spring-plucked Japanese green tea contains a large amount of amino acids and a lesser degree of tannin, which is what makes a tea bitter. Steeping Japanese green tea in cooler water encourages the amino acids to release into the steeping liquid, but not the tannins.


We follow our mentor Mr. Saito’s instructions for steeping his tea and he has been spot on.


However, we decided to see if we could come up with two different measurements of tea – one for those who like their Japanese green tea lighter and another for those who prefer a fuller dimension of flavor.

What was interesting is that the tea did not become astringent when we used 4 grams of leaf (twice the usual amount).  In fact, the larger quantity of leaf brought a more complete fullness of flavor to the liquor without any bitterness. We tried this test with all the tea from the Shizuoka Organic Tea Farmers Union, and found that across the board these two measures worked beautifully.


And for us, Bob preferred the tea steeped with 2 grams of leaf while I preferred the same tea made with 4 grams of leaf.


Steeping Instructions:


Use a generous 2 teaspoons (2 grams) or 4 teaspoons (4 grams) per 4 oz water
(this leaf is quite bulky for a Sencha)

Steep 1-2 infusions at 1 minute each
Water temperature should be 170°F – 185°F
(depending on your preference)




Japanese green teas can generally be re-steeped with delicious results.

We recommend:

4 ounces of water cooled to 160°F
1 minute re-steep
Steep as many times as you can until the flavor is diminished.

This tea is classified as Jien-cha, a term that means that it has been grown, processed and packed by a tea farmer.

This is an uncommon situation in Japan regarding tea. Most Japanese tea is manufactured in a small or large tea factory by a company that does not own its own tea gardens. Instead, the factory purchases aracha (stable, semi-processed leaf) from various tea farmers and blends different lots of aracha together to arrive at the flavor that they want. These teas are sold under the label of the tea company and the origin of the tea is usually unknown to the consumer.

While it is unusual for a tea farmer to process his own tea, this is an accomplishment that Mr. Saito and the other members of the Shizuoka Organic Tea Farmers Union are proud of. Jien-cha gives them total control over the finished tea, and also allows them to put all their years of knowledge about tea cultivation and manufacture into making truly delicious artisan tea.

WOW !  Do not miss this opportunity…

This is a classic long-leaf Sencha that a Japanese tea enthusiast would choose to drink if they wanted their Sencha to be in this traditional style: large, full, well-folded leaf. It is much easier to steep due to several factors: A) it has a larger, dense leaf structure that causes a subsequent slowing of rehydration; and B) the particles are much more even in size to each other and there is little if any of the ‘shrapnel’ of broken leaf, so there is less variation in weight from measure to measure.

This tea is a new one for us to offer, although we have tasted it for several seasons. Harumoegi has the old-fashioned hand-made, large length, thin-but-elastic leaf of a high quality Sencha that has been handled perfectly. It is a rich forest-green in color. The dry leaf has the cool, refreshing aroma of clear, cold water in a forest stream.

One interesting aspect of enthusiasm for Japanese green tea is that there is so much variety in the size of the leaf, which directly affects the steeping. Some prefer a fine, thin, and small leaf particle that will steep in seconds and not yield more than 2 or 3 re-steepings before the goodness in the leaf has been spent, while others prefer leaf that is larger and less reactive so that there is more control over the release of the flavor components and one can normally obtain many more re-steepings from the leaf. This Harumoegi is on the extreme end of this scale – huge leaf that allows for complete control and steady-as-you-go steepability. It rarely is able to ‘go astringent’, the way so many Sencha manufactures will if you don’t catch it at just the right time.

Those who enjoy Japanese sencha understand that Sencha is traditionally a blended tea and that the elements of terroir including tea garden location and tea bush cultivar conspire to create the the many varied tastes of each particular sencha. However these elements are brought together in sencha manufacture by the split-second choices made by the tea blender/buyers while tasting samples of ‘aracha’ at the tea market. Local tea bush cultivars can be ‘heirloom’ varieties while others are new cultivars that have been developed by one of the Japanese government’s tea research institutes or by educated and experienced tea farmers such as Mr. Saito.

This is a carefully-made sencha with a clear, fresh flavor that is ever-so-pleasantly ‘green’. This tea is a soothing, medium-dark green color. Very large leaf particles point to expert handling and successful efforts to keep the leaf intact despite the fact that this is sheared leaf.

The tea liquor is pale yellow and for those in the know, shows a high proportion of amino acid content (which means a full body, lots of umami, and perhaps a reduced stimulant content).  The fragrance is deep and rich, also telegraphing the full body and super smooth overall flavor.

For the enthusiast as well as the beginner, this tea is easy to steep and is utterly delicious.

Special Note
A unique aspect of this manufacture is that it really prefers a ‘rest’ in between manufacture and steeping. Not a long time, as is necessary for ‘aging’, but eight months to a year and a half or two years. (and this tea can be stored for longer!)
It is what is known as a ‘Vintage’ tea.

We are right in the beginning part of that period now and our Harumoegi is drinking exactly as predicted! The advice from our mentor and his associates has been spot on, and we are now enjoying the rewards of the patience that they so strongly encouraged. We have been tasting and monitoring this tea since last autumn when it arrived, and it has been fascinating ‘seeing’ it develop.

This is another of the Japanese green teas for those who are not yet sure whether or not they like Japanese green tea. Or for those who have not discovered the joys of Japanese green tea. Or for anyone who wants an excellent example of an old-fashioned, hand-made, classic Shizuoka Sencha.


This tea is offered to us by our dear friend and tea farmer Mr. Saito. His tea gardens are in Honyama, which many believe to be the area that produces the finest senchas in Shizuoka Prefecture. Because we are able to offer several stunning teas from particular gardens within Shizuoka Prefecture, we tend to think that he is correct in a ‘big-picture’ way, although our delicious offerings from several other famous regions within Shizuoka Prefecture, compel us to temper our agreement with a few caveats! Saito’s tea fields are located in the mountains near the Warashina River. The environment of these tea fields is pristine and filled with natural beauty, healthy plants, birds, insects and all the good components of a thriving, sustainable tea garden. Indeed it is a magical place for tea gardens and families who strive to farm sublime Japanese Sencha, Gyokuro, and the other cultivars that call this region ‘home’.

We are indeed honored to be among the few select tea vendors to whom Mr Saito offers his tea (which sells out every year) and we eagerly look forward to the arrival of his samples every year. This season’s tea, 2020, is exquisite..

Harumoegi Sencha is made with leaf from a classic tea bush cultivar that has been tweaked by Saito over the years (approx 30 years) to produce his vision of what this cultivar should exhibit. Because he prefers organic growing methodology, he has at the same time been constantly experimenting with new organic fertilizers that allow the soil to encourage the development of rich amino acids in the tea, which results in lots of tasty and desireable ‘umami’ in the cup.

For those unfamiliar with umami, this term combines the Japanese character for ‘delicious’ with the one for ‘taste’. Umami is the name for the fifth basic sensation of taste, along with sweet, sour, bitter, and salty. It is an otherwise difficult-to-describe kind of savoriness associated with many food items such as seared meats, miso soup, aged cheese, mushrooms, tomatoes, soy sauce and green tea. A high percentage of certain naturally occurring amino acids in these foods is responsible for the chewy mouth-feel of umami-rich foods.

The amino acids in tea are also responsible for explaining the phenomenon that occurs when a human consumes tea and doesn’t get the ‘caffeine jolt’ that they often do otherwise from a beverage that is similar in every sense except the amino acid level. It cannot be said that these amino acids reduce the amount of caffeine in the steeped tea, but scientific evidence does point to the fact that the amino acids do act independently to relax and calm the body, which offsets some of the caffeine otherwise being consumed in the beverage.

Tea farmers such as Mr. Saito spend a lot of time figuring out how to make better and better tea without resorting to artificial fertilizers and pesticides. We think that you will agree that his hard work has paid off with this tea, which delivers a hearty, very mildly-astringent cup of tea that flirts with the tongue and is quite satisfying. There is none of the often-found sencha ‘kelpy-ness’ in the taste, nor is there an excess of sweetness – but the overall taste and aroma is clean and vegetal with a suspicion of sweet grass in the background. A truly exceptional Sencha.


Background on our relationship with SOTFU:

In 2012 Mary Lou was asked to visit Japan with an international group of tea experts, on a trip to meet with a variety of tea farmers and evaluate the tea market and explore new export potentials for premium tea farmers. In Shizuoka Prefecture she met with a group of farmers who were united in their desire to grow premium tea organically and to attempt to continue to grow some of the more unusual cultivars that many farmers have ceased to maintain. Mary Lou affectionately gave these farmers the moniker of the “Four Musketeers’ of Shizuoka premium organic tea. We have developed a strong relationship with this group in the years since, and their tea has been amazing.

Fans of Mr. Saito’s tea may recall that he suffered the loss of most of his tea in the spring of 2015 when he had a fire in his warehouse. We received a small first order that year and then nothing else until the following year. We are pleased to report that his garden has suffered no serious damage from the warehouse and living quarters fire of several years ago, and he is back to full production. Saito’s tea gardens are thriving, and his tea is now even better than when Mary Lou first met him in the autumn of 2012.

Want to know more?

Shizuoka Organic Tea Farmers Union