The main factors that create matcha's deliciousness are the method of fertilization, the method of shading, and the proper timing of tea picking. These are closely related to the production of amino acids (theanine), which are the umami components. Nitrogen supply through fertilizer forms the basis for theanine synthesis, and blocking sunlight (shading) suppresses the conversion of theanine to catechins, reducing bitterness and astringency. It is important to choose the harvest timing when umami and aroma are optimal; harvesting too early or too late will compromise the balance of taste and aroma. These agricultural controls form the foundation of high-quality matcha.
Ichibancha (First Harvest Tea)
This is tea made from the first tea leaves picked in the year, and is sometimes used synonymously with "shincha" (new tea). It is rich in nutrients that the tea plant accumulated during winter, and is said to have strong umami and sweetness derived from theanine, as well as a refreshing aroma. It is harvested in early spring (generally around April to May, though this varies by region) and tends to have the highest quality and price.[^5]
Nibancha (Second Harvest Tea)
This is tea made by picking the new shoots that grow on the tea plant after the first harvest. The picking period is approximately 40 to 50 days after the first harvest, in early summer (around June to July depending on the region). Nibancha has reduced theanine compared to ichibancha and relatively increased catechins, so it is characterized by more subdued umami and sweetness and more pronounced bitterness and astringency. Due to its price and taste profile, it is often distributed as everyday tea.[^6]
Akibancha (Autumn Harvest Tea)
This is tea made from tea leaves harvested in autumn (generally around September to October), using leaves that have grown through the autumn season as raw material. Shutobancha is sometimes treated as synonymous with sanbancha (third harvest) or yonbancha (fourth harvest), or is used as a collective term for later seasonal harvests. Shutobancha uses mature leaves as raw material, and the taste is often stronger with more pronounced astringency. It is often used for household consumption or as raw material for processing.[^7]
The Significance of Harvest Order
These terms indicate the order and season in which the tea leaves were picked; ichibancha is considered to have the richest flavor because it uses young leaves that have accumulated the most nutrients, while later bancha teas have different tastes and components due to differences in growth rate and leaf condition.
Next: Matcha Grades and Common Misconceptions
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