Understanding Japan’s tea harvest calendar enables strategic purchasing for optimal quality and value. The distinction between first flush and subsequent harvests extends beyond price to fundamental quality characteristics that determine appropriate use. Strategic timing of purchases around harvest seasons can yield significant savings or access to limited releases.
First Flush vs Second Harvest Timing
Frequently asked questions
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When is the best time to buy first flush matcha?
You’ll find the freshest first flush matcha available from May through June, right after the spring harvest completes. Pre-orders placed in March or April guarantee you’ll get allocation of premium grades before they sell out. First flush peaks in quality immediately after processing, so buying during this window means you’re getting maximum freshness.
Here’s the thing—first flush matcha maintains optimal quality for 6-12 months when stored properly. If you miss the initial release, look for properly refrigerated inventory through fall. Just know that prices drop slightly in late summer as second harvest arrives, but selection of premium first flush grades becomes limited.
Is second harvest matcha worth buying?
Second harvest offers excellent value at roughly one-third the price of first flush. It’s perfect for specific uses where you don’t need ceremonial-grade refinement. The robust flavor profile works beautifully in lattes where milk balances the natural astringency. Culinary applications also benefit since the stronger matcha flavor survives cooking and baking.
Purchase second harvest in August through September when supply peaks and prices drop. The increased catechin content from summer sun exposure creates beneficial antioxidant profiles, though with more bitterness than spring harvest. Lower water temperature and shorter whisking time help minimize astringency for drinking.
What's shincha and should I buy it?
Shincha represents the season’s absolute first picking, available briefly from mid-May through June. These limited releases undergo minimal processing to preserve fresh, vibrant characteristics that make them special. Think of it as the matcha equivalent of Beaujolais Nouveau—celebrated for peak freshness rather than aging potential.
It commands 20-50% premiums over standard first flush due to scarcity. Pre-orders placed months in advance guarantee access, as quantities sell immediately upon release. Shincha is worth trying if you appreciate delicate, fresh flavors and want to experience matcha at its most vibrant. That said, it’s not necessary for daily drinking.
How long does matcha stay fresh after different harvests?
Unopened matcha maintains quality for 12-24 months when refrigerated in original packaging, regardless of harvest timing. Once you open it, things change quickly. Consume opened containers within 60-90 days for optimal quality by transferring to airtight containers and refrigerating immediately.
First flush and shincha are more delicate and show degradation faster than second harvest. You’ll notice quality decline through dull coloring, coarse texture, flat or musty aroma, and poor foam formation. Buy quantities you can consume within two months rather than stockpiling—current supply constraints make proper storage even more critical as replacement costs have doubled.
Does harvest timing affect matcha's health benefits?
Yes, but in different ways. First flush matcha contains up to three times higher L-theanine than second harvest due to extended winter dormancy that allows amino acid accumulation. This creates the characteristic sweetness, umami, and calming effects that matcha is known for.
Second harvest develops under warmer temperatures and stronger sunlight, which increases catechin content. These polyphenols provide beneficial antioxidant profiles, though they also contribute to bitterness. So first flush gives you more L-theanine for focus and calm, while second harvest offers more catechins for antioxidant benefits.
Why does first flush matcha cost so much more?
First flush commands 40-60% higher prices than later harvests due to several factors. Young spring leaves contain optimal chlorophyll levels, maximum L-theanine content, and produce that vibrant jade green color with natural sweetness. The limited quantity from a single annual harvest creates scarcity—there’s only so much to go around.
Extended winter dormancy means plants accumulate amino acids that later harvests simply can’t match. Plus, timing varies by region and elevation, with Kagoshima starting in early April while mountainous areas wait until mid-May. This narrow harvest window and peak quality combination justify premium pricing for serious matcha drinkers who taste the difference.
