Seasonality in Japan: How the Seasons Influence Tea

The Concept of Shun: Everything in Its Time

In Japanese, shun (旬) refers to the moment when a food is at its peak. It's not just about ripeness or availability — it's the precise moment when an ingredient offers the best of itself in terms of flavour, texture, and nutritional value. Strawberries in January, even if technically possible, will never taste the same as in May.

This concept permeates all of Japanese food culture. Restaurant menus change with the seasons, markets highlight what's in season, and people look forward to certain seasonal foods with genuine anticipation. It's not gastronomic elitism — it's a relationship with time and nature that's part of everyday life.

And tea, particularly Japanese tea, follows this same logic.

Tea Harvests Through the Seasons

In Japan, tea plants (Camellia sinensis) produce several harvests per year, each with distinct characteristics. Understanding these harvests means understanding why not all matchas taste the same.

Ichibancha: The first harvest (April-May)

Ichibancha (一番茶, literally "first tea") is the most anticipated harvest of the year. After winter dormancy, the tea plants have accumulated nutrients for several months. The first spring leaves are tender, rich in amino acids (particularly L-theanine), and lower in catechins. The result: a naturally sweet, umami tea with little bitterness.

This harvest produces the best matchas. Our Ceremonial Matcha 30g comes exclusively from ichibancha leaves, which explains its sweetness and umami richness.

In Japan, the first teas of the season (shincha) are celebrated as an event. There's even a saying that drinking the year's first tea adds 75 days to your life. We're not promising anything of the sort, but the quality speaks for itself.

Nibancha: The second harvest (June-July)

Nibancha (二番茶) arrives about 45 days after the first harvest. The leaves grow faster under the summer sun, which increases catechin and caffeine content. The flavour profile is more pronounced, more astringent, with a stronger bitterness.

That's not a bad thing — it's simply different. Nibancha teas are often used for everyday blends, iced summer teas, or hojicha (roasted tea) where the astringency is softened by roasting.

Sanbancha: The third harvest (August-September)

Sanbancha (三番茶) is less common and generally reserved for more industrial products or bottled tea production. The leaves are tougher, the aromatic profile less nuanced. Some producers choose to skip the third harvest to preserve the health of the tea plants and ensure a better first harvest the following year.

Autumn and Winter Harvests

In some regions, there's also an akibancha (autumn harvest) or tōbancha (winter harvest). These harvests are rare and often destined for particular teas. Winter tea, for example, can have a surprisingly gentle profile, as the tea plants grow very slowly in the cold.

Why the First Harvest Is So Prized

The popularity of ichibancha isn't just about tradition or marketing. There are concrete reasons why the first leaves are different.

The Chemistry of Winter Dormancy

During winter, tea plants don't produce leaves but continue absorbing nutrients from the soil. L-theanine, an amino acid responsible for the umami taste and the calming effect of tea, accumulates in the roots and stems. In spring, when the first leaves appear, they're loaded with this L-theanine.

As the season progresses, L-theanine converts to catechins under sunlight. That's why later harvests are more bitter and astringent — they contain proportionally more catechins and less L-theanine.

Shading and Matcha

For matcha, producers add an extra step: shading (kabuse). About three to four weeks before harvest, the plants are covered to block part of the sunlight. This forces the plant to produce more chlorophyll (hence the intense green colour) and slows the conversion of L-theanine to catechins.

It's this combination — first harvest plus shading — that gives ceremonial matcha its vivid colour, sweet umami taste, and distinctive aromatic profile. Our Premium Matcha 30g, also from the first harvest but with slightly different shading, offers excellent value for daily use.

Seasons and How You Drink Tea

In Japan, the way people drink tea changes with the seasons, and it's not just a matter of temperature.

Spring

Spring is a time of renewal. It's the season of shincha (new tea) and the chance to taste the freshness of the new harvest. A spring matcha is traditionally served in a bowl with floral motifs, often alongside a small sweet (wagashi) that evokes cherry blossoms.

Summer

In summer, iced tea takes over. In Japan, mugicha (barley tea) is everywhere, but a shaken matcha or iced hojicha are also good choices. Freshness comes first, and cold preparations bring out different notes than hot tea.

Autumn

Autumn is a season of transition. Teas become richer, more comforting. It's a good time to explore hojicha with its roasted notes that warm without the intensity of matcha.

Winter

In winter, tea is a companion for warmth. Thick matcha (koicha) features more prominently in ceremonies, and deeper bowls let you warm your hands. It's also the season where you most appreciate the richness and depth of a good ceremonial matcha.

Matcha Freshness: An Underrated Factor

Something many people overlook: matcha has a relatively short optimal shelf life. Once opened, it should be consumed within two to four weeks for the best aromatic profile. Even sealed, a matcha that's more than a year old won't offer the same experience as a fresh one.

That's why at Maison Genkai, we work with reasonably sized batches and regular restocking. It's not always simple from a logistics standpoint, but the difference in the cup is worth it. Explore our tea collection to discover our current selections.

Embracing the Rhythm of the Seasons

You don't need to live in Japan to appreciate the seasonality of tea. A few simple habits are enough: noting when your matcha was harvested, adapting your preparation to the outside temperature, trying to vary your teas throughout the months. It's not restrictive — it's a way to make your tea routine a little more interesting.

The concept of shun reminds us of something we already know but easily forget: the best things come when they come, not when we force them. And a first harvest matcha in spring is a bit like the first strawberry of the season — it simply doesn't taste the same the rest of the year.

To deepen your exploration of Japanese tea culture, check out our articles on ichigo ichie and the art of the present moment and on omotenashi and Japanese hospitality.