Understanding Matcha Harvests: Why the Season Matters
When it comes to matcha, not all harvests are created equal. The time of year tea leaves are picked has a major impact on flavour, colour, and quality — which is why understanding the difference between matcha harvests helps you choose the best powder for your needs.
First Harvest: The Gold Standard
The first harvest, or Ichibancha, takes place in spring and produces the highest-quality matcha. Shade-grown for several weeks, these tender young leaves contain more chlorophyll, L-theanine, and natural sweetness. The result is a vibrant green colour and a smooth, umami-rich taste — ideal for ceremonial matcha and premium lattes.
Second Harvest: Balanced and Versatile
The second harvest, or Nibancha, occurs in early summer. The leaves are slightly more mature, giving the matcha a stronger, more vegetal flavour and slightly less sweetness. This harvest is perfect for cafés, bakeries, and brands looking for a versatile matcha for drinks, desserts, or everyday use.
Later Harvests: Robust and Affordable
By the third harvest, the leaves develop a more bitter profile and a duller hue. While not as refined, these matchas are cost-effective for large-scale production or blending, where subtlety is less important.
Why It Matters
Choosing the right harvest ensures the best balance between flavour, colour, and price. At Matcha Society, we source from Uji, Kyoto — Japan’s renowned matcha region — offering carefully selected harvests to suit every purpose.