Harvesting
Tea plants follow a natural seasonal cycle, producing fresh shoots as temperatures rise in spring. These young leaves are carefully picked and processed, while later growth yields more mature leaves with stronger characteristics. Between harvests, plants are pruned and maintained, and during colder months they enter a dormant phase, storing nutrients for the next growing season.
First
Harvest
April-May
Picked in late April to early May, this is the most prized harvest, producing tender leaves rich in amino acids, chlorophyll, and natural sweetness with a smooth umami flavor.
Ichibancha
Most premium
Second Harvest
June - July
Harvested in early summer, these leaves are slightly more mature, resulting in a stronger taste with mild bitterness and reduced sweetness.
Nibancha
Slightly more bitter, less sweet
Third
Harvest
July - August
Collected in mid to late summer, this harvest yields more robust and astringent leaves, typically used for lower-grade teas or blends.
Sanbancha
Stronger, more astringent
Off-Season
September - March
From autumn to early spring, tea plants rest and store nutrients while farmers prune and prepare the fields. As spring arrives, new shoots begin to grow for the first harvest.
Kyūmin-ki
Growth & Preparation