Harugasumi is a blend of the early harvested leaves from Kakegawa, Shizuoka, created to have a delicate balance between the astringency of the spring sun, and the sweetness of the spring mists.
The most commonly drunk of all teas in Japan, sencha tea is made from the leaves of the Camellia sinensis plant. After they are picked, the leaves are take immediately to to the factory for steaming, rolling, and drying.
In Japan, a high level of skill necessary to create fine sencha. Though the processing of the leaves is entirely mechanized, the machines utilized are built to imitate the handrolling process that turns leaves into fine sencha needles. So, our tea meisters study the handrolling process in order to gain a better understanding and control over the machines used to produce professional-level sencha tea leaves.
From there, our award-winning master blenders taste teas from different farms, filter out stems and dust, sort the leaves by size and gradation, and combine the leaves to create the perfect sencha.
Name: Shincha - Harugasumi
Japanese name: 新茶春霞
Ingredients: Green tea
Net weight: 100 grams / 3.52 oz (original bag), 20g (Yunomi bag)
Harvest: Late April / Early May
Region: Kakegawa, Shizuoka
Name: Dobashien Tea Company
Established: 1892 by Tetsugoro Dobashi
CEO: Takeo Dobashi
Location: 3-17-8 Akasaka, Minato-ku, Tokyo 107-0052