Understanding Matcha Harvests: What Makes Each Season Unique
When it comes to Japanese matcha, not all leaves are created equal. The flavour, colour, and quality of your matcha depend greatly on when the tea leaves are harvested. Let’s explore the key differences between first, second, and third-harvest matcha — and why it matters.
First Harvest: The Finest and Most Flavourful
The first harvest, known as Ichibancha, takes place in early spring (around May). These tender young leaves grow slowly under shade, developing rich chlorophyll and high levels of L-theanine — the amino acid that gives matcha its smooth, umami taste. First harvest matcha is bright green, creamy, and naturally sweet, making it ideal for ceremonial use and premium beverages.
Second Harvest: Balanced and Versatile
The second harvest, or Nibancha, occurs in early summer. The leaves are slightly older, producing a stronger, more robust flavour. This matcha is excellent for lattes, smoothies, and baking, offering a perfect balance of taste and affordability.
Third Harvest: Everyday Matcha
By the third harvest, the leaves are more mature and contain less L-theanine. This results in a deeper, slightly bitter flavour profile — great for culinary matcha powder or blended drinks.
Choosing the Right Matcha for You
Whether you prefer the smooth sweetness of first harvest matcha or the bold flavour of later harvests, understanding the difference helps you choose the perfect tea for your taste or business.
At Matcha Society, we source directly from Japan’s top farms to bring you fresh, high-quality matcha from each harvest season — so you can experience the full spectrum of authentic matcha flavour.