28/04/2026
The first harvest of matcha (also called Ichibancha) happens once a year in early spring 🌱
Before harvesting, the tea plants are shaded for several weeks. This slows down growth and boosts chlorophyll and amino acids — especially L-theanine. The result?
A brighter green color, a smoother taste, and that signature umami richness.
Only the youngest, most tender leaves are picked during this first harvest. These leaves contain:
– More nutrients
– More natural sweetness
– Less bitterness
That’s why first harvest matcha is used for ceremonial-grade quality.
Everything you taste in your cup starts here.