Why First Harvest Matcha Matters
In the first week of May each year, tea-growing regions across Japan come alive with anticipation. This marks the start of the first tea harvest of the year, the most important and busiest period in the Japanese tea industry. Farmers work intensively within a narrow two-week window, harvesting young tea leaves at their peak. Manufacturers and retailers then rush to process and release the season’s new tea, eagerly awaited by consumers as Shincha, or “new tea.”
This short moment in the year plays a defining role in the quality of Japanese green tea—and especially matcha.
What Makes the First Harvest So Special?
The first harvest, also known as the first flush, is widely regarded as the highest quality harvest of the year. Throughout winter, tea plants store nutrients and vital compounds. When spring arrives, these reserves are concentrated into the first tender leaf buds that emerge.
As a result, first harvest tea leaves contain higher levels of amino acids, particularly L-theanine, which contributes to matcha’s signature umami flavor and smooth sweetness. Matcha made from first harvest leaves typically offers:
-
a brighter, more vibrant green color
-
a sweeter, rounder taste
-
low bitterness
-
a rich, lingering umami
Beyond matcha, first harvest leaves are also used to produce Shincha sencha, which many Japanese people drink for good luck at the start of the season. Other premium shaded teas such as gyokuro and kabusecha are also commonly made from first harvest leaves.
Because this harvest window is so short and labor-intensive, first harvest tea leaves command higher prices, and matcha made from them is more costly to produce.
What About Later Harvests?
After the first harvest, tea plants continue to grow and can be harvested multiple times throughout the year. In regions such as Kagoshima, a single tea plant may be harvested up to five times, weather permitting.
Second, third, and later harvests generally do not offer the same delicate flavor profile as the first harvest. However, they remain essential to tea farmers and account for a large portion of Japan’s tea production.
These later harvest leaves are typically used for:
-
everyday loose-leaf green teas
-
bottled teas and tea bags
-
genmaicha (green tea with roasted rice)
-
hojicha (roasted green tea)
In these cases, flavor is shaped more by processing methods—such as roasting—than by harvest timing. This is why later harvest teas can still be highly enjoyable and remain more affordable.
Should You Only Choose First Harvest Matcha?
In general, high-quality matcha is often made from first harvest leaves, and this is a useful indicator when assessing quality. However, it is not always necessary to fixate on harvest timing.
The right choice depends on how you plan to use matcha:
-
For lattes, smoothies, or desserts, subtle flavor differences are often masked by milk, sugar, or other ingredients. In these cases, harvest timing matters less.
-
For drinking matcha as tea, especially when appreciating its natural flavor, first harvest matcha is usually the better choice.
Matcha Is Ultimately Personal
While first harvest leaves generally produce superior matcha, not all good matcha relies exclusively on first harvest tea. Many matcha blends combine leaves from different tea plants to achieve a balanced, consistent flavor.
The label “first harvest matcha” is a helpful guide—especially when trying a new blend—but it should not override your own experience. If you enjoy a particular matcha, trust your palate.
At YUZUKI, our ceremonial-style matcha blends are typically made using first harvest tea leaves. Still, every blend has its own character, and personal preference always comes first.
Enjoy matcha in the way that feels right to you.
