Understanding Matcha Harvests

Matcha is made by stone-grinding shade-grown green tea leaves into a fine powder. But not all matcha is created equal—the harvest season greatly impacts flavour, colour, and quality.

What Makes First Harvest Special?

First harvest matcha (known in Japan as ichibancha) is picked during the spring’s very first flush of tea leaves. These young, tender leaves have absorbed the perfect balance of nutrients from the winter soil, making them richer in flavour and higher in beneficial compounds.

Superior Flavour and Colour

Compared to later harvests, first harvest matcha is vibrant green, smooth, and naturally sweet with a rich umami depth. Lower-grade or second-harvest matcha often tastes more bitter and produces a duller, yellow-green colour.

Packed With Antioxidants and Nutrients

First harvest matcha contains the highest concentration of catechins, L-theanine, and chlorophyll, offering stronger antioxidant benefits and a more calming, sustained energy boost. It’s the choice for traditional Japanese tea ceremonies and premium lattes.

Why Choose First Harvest?

If you’re looking for the best-tasting, most nutrient-dense matcha, first harvest is unmatched. It’s ideal for daily rituals, whisked traditionally, or enjoyed as a creamy latte. While later harvests may be more affordable, first harvest guarantees a pure, authentic matcha experience.