Seasonal Buying Guide: First Flush vs Second Harvest Timing

Seasonal Buying Guide: First Flush vs Second Harvest Timing

Meta Description: Master matcha seasonality for best quality and prices. Learn harvest timing, storage strategies, and when to buy for optimal value.

If you’re serious about matcha quality, understanding Japan’s tea harvest calendar is like having insider knowledge. The difference between first flush and later harvests goes way beyond price tags—it fundamentally changes how your matcha tastes and performs. Smart timing around these harvest seasons can save you money or get you access to those coveted limited releases that sell out fast.

First Flush: The Premium Spring Harvest

First flush, or ichibancha in Japanese, happens from early April through May, though the exact timing depends on where you are in Japan. Down south in Kagoshima, farmers start picking in early April thanks to warmer weather, while mountain regions might wait until mid-May. What makes this harvest special? The tea plants have been dormant all winter, storing up nutrients that create incredible sweetness and that savory umami flavor matcha lovers chase.

These first spring leaves pack roughly three times more L-theanine than second harvest leaves—that’s the amino acid responsible for matcha’s signature calm energy and sweet taste. Young first flush leaves also have optimal chlorophyll from spring’s gentler sunlight, giving you that vibrant jade green color that looks almost unreal. Since farmers only get one shot at first flush each year, these premium grades command significantly higher prices than later harvests.

The clock starts ticking on first flush matcha right after processing. You’ll get the best experience within 6-12 months, though proper storage extends this window. May and June are prime buying times for maximum freshness—many serious matcha drinkers pre-order in March or April to guarantee their allocation. Just remember: if you’re investing in premium first flush, proper storage isn’t optional. Keep it refrigerated and that investment pays off. Mess up storage and you’ve essentially thrown money away.

Second Harvest: Value and Versatility

Second harvest (nibancha) rolls around about 40 days after first flush, typically landing in June or July. The warmer weather and stronger sun create a completely different tea. You’ll notice more robust, slightly astringent flavors and a darker green color. Don’t write it off though—while second harvest has less L-theanine, it contains higher catechin levels, which means more antioxidants (and yes, more bitterness too).

Here’s where second harvest really shines: the price. You’re looking at roughly one-third the cost of first flush, making it realistic for daily drinking. That stronger flavor actually works better in lattes where milk needs something bold to balance against. For baking? Second harvest all the way—its robust character doesn’t get lost when you add it to recipes. Pro tip: use slightly cooler water (around 70°C) and whisk for less time to minimize bitterness.

August and September are sweet spots for buying second harvest—supply peaks and prices often dip. Stock up then and store properly for year-round matcha without breaking the bank.

Limited Releases: Shincha and Competition Grades

Shincha is the holy grail—the absolute first picking of the season, available for maybe two weeks from mid-May through early June. Producers process it minimally to preserve that just-picked freshness. You’ll pay a premium (often 20-50% more than regular first flush), but for matcha geeks, it’s worth experiencing at least once. Get on pre-order lists by February if you want a shot at the good stuff.

Competition-grade matcha from summer quality contests is another beast entirely. These winning lots can cost astronomical amounts but deliver complexity you won’t find elsewhere. Fall brings experimental small batches from innovative producers trying new processing methods. Third and fourth harvests mostly go to culinary grades, though some estates create surprisingly drinkable budget options. Winter? That’s actually when you might score deals on properly stored inventory from earlier harvests—retailers need to move stock before the new season.

Storage and Freshness Management

Here’s what actually matters for storage: Unopened matcha stays good for 12-24 months when refrigerated properly. Once you open it, you’ve got 60-90 days for optimal quality. Transfer opened matcha to an airtight container immediately and keep it refrigerated—but here’s the crucial part most people miss: let it come to room temperature before opening to avoid condensation.

You’ll know your matcha’s still fresh when it has bright, vibrant color, silky-fine texture, that fresh grassy aroma, and froths easily when whisked. If it’s looking dull, feeling gritty, smelling flat or musty, or won’t foam properly, it’s past its prime. My advice? Buy what you’ll actually drink within two months rather than hoarding. With current supply issues driving prices up, proper storage matters more than ever. Consider going in on bulk purchases with friends—you get the volume discount while keeping portions fresh.