The timing of harvests significantly affects the flavour, color, and nutrient profile of matcha. The first harvest of the season, known as ichibancha, yields the highest quality matcha with a vibrant green color and a sweet, delicate flavour profile. This harvest typically contains the highest levels of amino acids and antioxidants.
Later harvests, by contrast, tend to have a stronger, more bitter taste and a slightly duller color, as the leaves mature and chlorophyll content decreases. These matchas often serve better for culinary uses.
Choosing matcha made from first harvest leaves ensures you experience the best balance of taste and health benefits.
Our Organic Japanese Premium Matcha is sourced from the prized first harvest, delivering exceptional flavour and quality in every cup.