Harumoegi
はるもえぎ · harumoegi
Registered
2000
Harumoegi is an early-budding cultivar registered in 2000, prized for its ability to reach harvest readiness before Yabukita and thus deliver the year's first taste of shincha — an event eagerly anticipated across Japan's tea community. Its name means 'spring yellowish-green,' capturing the vibrant color of its tender young shoots as they emerge in early spring. When processed with light steaming (asamushi), Harumoegi produces a refreshingly clean, light-bodied tea with bright notes of fresh grass and green apple that perfectly embody the season's renewal. The body is deliberately light rather than full, allowing the delicate aromatics and gentle sweetness to take center stage. For international tea enthusiasts, Harumoegi offers the quintessential shincha experience — ephemeral, fresh, and utterly seasonal — best enjoyed within weeks of harvest to capture its fleeting vitality.
Flavor Profile
Aggregated reference values from publicly available information.
Texture
light
Finish
short
Clarity
clear
Aroma Timeline
Recommended Brewing
Temperature
70°C
Water
70ml
Leaf
4g
Teaware
Kyusu (side-handle teapot)
Steep Time
The first steep extracts the deepest umami at a lower temperature. For subsequent steeps, you can raise the temperature slightly to bring out more astringency and body. Always pour out every last drop to avoid over-steeping the leaves.
Brewing Timer
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