Season of New Growth: Behind the Scenes of Japan's Vibrant Tea Harvest
As spring deepens in Japan, the tea plantations are transformed into a sea of brilliant, pale green. For tea lovers, May is the most exciting time of the year. It is the season of the first harvest — a time of intense activity and deep-rooted tradition. Today, we take you behind the scenes to share the story of passion and dedication that goes into delivering every delicious cup of tea.
The Legend of "Hachiju-hachiya" and the First Flush
In Japan, the first tea of the year, known as Shincha (First Flush), is harvested in early May. Across the celebrated growing regions of Uji and Yame, the fields come alive with pickers working at an almost frantic pace.
A key term during this season is "Hachiju-hachiya" (literally, the 88th night). This refers to the 88th day after the traditional start of spring on the lunar calendar. Historically, this day marks the peak of the tea harvest. It is said that drinking tea picked on this day ensures a year of good health and protection from misfortune. Having spent the winter accumulating nutrients, these first buds are packed with sweetness and a remarkably fresh, vibrant aroma.
Freshness is Everything: The Farmers' Race Against Time
The moment a tea leaf is plucked, it begins to oxidize. To create the finest Japanese green tea, the golden rule is "process immediately after harvest."
Once the harvest season begins, the factories located right next to the tea fields run 24 hours a day. Farmers work without rest to process the freshly picked leaves while they are at their peak. This incredible speed is the secret to preserving the vivid green color and refreshing fragrance that are the hallmarks of Japanese green tea.
The Diverging Paths: Sencha vs. Matcha
Though they originate from the same tea plant, the processing methods for Sencha and Matcha (Tencha) are very different:
Sencha:
The leaves are steamed and then go through a "rolling" process. This breaks down the leaf cells, allowing the components to be easily extracted when brewed with hot water.
Matcha (Tencha):
After steaming, the leaves are not rolled. Instead, they are dried flat. The stems and veins are later removed to create "Tencha," which is finally ground into a fine powder using stone mills or high-tech mills.
This distinction matters enormously for quality. The finest ceremonial grade matcha — the kind we source for our retail customers and wholesale partners alike — begins with shade-grown Tencha from Japan's most dedicated growing regions.
A Year-Round Cycle: From Summer to Autumn
The work of a tea farmer does not end with the first harvest in May. After the initial plucking, the farmers wait for the tea trees to sprout again, leading to the second harvest in June or July. Some tea is even harvested again in the autumn. Each season brings a change in the leaves' components and flavor profile, allowing for a variety of teas to be crafted throughout the year.
The Heart of the Farmer in Every Drop
Every cup of tea we enjoy is the result of a farmer's intimate relationship with the cycles of nature. It represents days and nights of hard work, battling time and the elements to perfect the leaves.
The simple wish — "to deliver tea in its best possible state and bring joy to the drinker" — is the soul of Japanese tea culture. This pure dedication is what blossoms into the rich aroma and deep flavor you find in your teapot or matcha bowl. This spring, as we celebrate the arrival of the new harvest, we are honored to share the passion of the farmers with you.
FAQ
How can I source wholesale matcha from Japan?
We work directly with farms in Japan's premier growing regions to supply ceremonial and culinary grade matcha to cafés, restaurants, and distributors.
Have more questions about matcha and Japanese tea?
Sourcing matcha for your café or business? We supply Japanese matcha to wholesale partners across the US and beyond.
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