The First Harvest — When Matcha Begins
In early May, the tea regions of Japan quietly shift into motion.
For farmers, producers, and tea masters alike, this marks the beginning of the first harvest of the year—the most anticipated and concentrated moment in the tea calendar.
The window is short, often no more than two weeks.
Tea leaves must be harvested quickly, processed with care, and prepared for those who wait each year for the taste of new season tea, known in Japan as Shincha.
Why the First Harvest Matters
The first harvest, also called the first flush, is widely regarded as the finest of the year.
Throughout winter, tea plants rest. Nutrients and vital compounds slowly accumulate within the roots and stems. When spring arrives and new buds emerge, these reserves are concentrated into the young leaves.
This is why first harvest tea leaves contain higher levels of amino acids—particularly L-theanine, a key contributor to sweetness and umami. In shaded teas such as matcha, this effect is especially pronounced.
Matcha made from first harvest leaves typically shows:
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A richer amino acid profile
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Brighter green color
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Natural sweetness with very low bitterness
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A calm, rounded umami finish
These qualities are far more difficult to achieve in later harvests.
Beyond matcha, first harvest leaves are also used to produce Shincha sencha, traditionally enjoyed in Japan as a symbol of renewal and good fortune. Other high-grade shaded teas, such as gyokuro and kabusecha, also rely on first harvest leaves.
Because the harvest window is so brief, first harvest tea commands higher prices, and matcha produced from it requires greater time, labor, and care.
What Happens After the First Harvest?
Once the first harvest is complete, tea plants may be harvested several more times throughout the year. In regions such as Kagoshima, a single tea plant can be harvested up to four or five times, depending on weather conditions.
These later harvests are essential to the tea industry. While they do not match the first harvest in delicacy or amino acid concentration, they form the backbone of everyday Japanese tea.
Depending on quality, later harvest leaves are used for:
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Regular loose-leaf teas
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Bottled teas and tea bags
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Roasted teas such as hojicha
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Blended teas such as genmaicha
In these teas, flavor is shaped more by processing—roasting, blending, or pairing with rice—than by subtle differences in leaf chemistry. This makes them both distinctive and more affordable.
Should Matcha Always Be First Harvest?
In general, high-quality matcha is made from first harvest leaves.
It is a reliable indicator of refinement and potential flavor depth.
That said, first harvest is not the only factor that matters.
If matcha is used in lattes, smoothies, or desserts, subtle nuances are often softened by milk, sweetness, or other ingredients. In these cases, the harvest timing becomes less critical.
However, if you drink matcha straight—as usucha—and value clarity, sweetness, and layered umami, first harvest matcha offers a noticeably different experience.
Matcha Is Ultimately Personal
While first harvest leaves tend to produce the most expressive matcha, not all excellent matcha relies exclusively on them. Most matcha is the result of careful blending—drawing from different tea plants to achieve balance and harmony.
A “first harvest” label can be a helpful guide when exploring new matcha, but it should never override personal preference. If a particular blend resonates with you, trust your palate.
At YUZUKI, we believe matcha is not about chasing labels, but about finding a flavor you return to—quietly, season after season.
