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LearnFirst, second, third harvest - what's the difference
When tea is harvested, the plucking method affects the taste of the tea. Since new leaves continue to bud after others have been picked, tea can be harvested 2 or 3 times a year.
First Harvest (Ichibancha)
Usually takes place in spring, around April to May, and is considered the best and most exclusive harvest. The leaves are young and contain a high content of chlorophyll and amino acids, especially L-theanine. The tea has a natural sweetness and a soft, full-bodied taste without much bitterness. Matcha from the first harvest has an intensely green color thanks to its high chlorophyll content.
Second Harvest (Nibancha)
Takes place in early summer, usually in June. The quality is still high, but not as fine as from the first harvest. The leaves are more mature and have slightly lower levels of L-theanine and chlorophyll. The taste is more robust and may have a slight bitterness, but with some sweetness remaining. The green color is still beautiful but somewhat more subdued compared to the first harvest.
Takes place in early summer, usually in June. The quality is still high, but not as fine as from the first harvest. The leaves are more mature and have slightly lower levels of L-theanine and chlorophyll. The taste is more robust and may have a slight bitterness, but with some sweetness remaining. The green color is still beautiful but somewhat more subdued compared to the first harvest.
Third Harvest (Sanbancha)
The final harvest takes place later in the summer, usually from late July to early August. This harvest is of lower quality compared to the first two. The leaves are significantly more mature and have lower concentrations of nutrients such as L-theanine. The tea has a stronger, more bitter taste and lacks the natural sweetness of the earlier harvests. The Matcha has a duller, yellowish-green color, due to the lower chlorophyll content.
The final harvest takes place later in the summer, usually from late July to early August. This harvest is of lower quality compared to the first two. The leaves are significantly more mature and have lower concentrations of nutrients such as L-theanine. The tea has a stronger, more bitter taste and lacks the natural sweetness of the earlier harvests. The Matcha has a duller, yellowish-green color, due to the lower chlorophyll content.
Matcha from both the first and second harvests is great for drinking as tea or lattes, while we recommend that the third harvest be used in food, smoothies, and baked goods, where the taste does not need to be as fine and delicate.
