Haruto (春翔) translates to "spring soar" in Japanese. The cultivar earned its name for its exceptionally early spring harvest, typically arriving 7–10 days ahead of Yabukita and making it one of the first teas picked during the Shincha season.

Haruto is a cross between Saemidori and Sakimidori, combining the strengths of both parent cultivars. It produces a vibrant green infusion with a balanced flavor profile and a distinctive aromatic character.

This lot of Haruto was cultivated by our friend Onitsuka-san in the rich volcanic soils of Kagoshima. The fertile terroir contributes to a tea with remarkable depth, a vivid infusion, and a sweet floral aroma that lingers in the cup.

Onitsuka-san is a fifth-generation organic tea farmer in the Shibushi region of Kagoshima. He specializes in mid-steamed ("chumushi") sencha with a rich, juicy character shaped by his meticulous soil management and masterful cultivation techniques.

He grows several cultivars for Rishi's organic sencha program and brings exceptional care to every stage of production. His dedication to organic farming and tea craftsmanship is evident in the quality and character of each harvest.