The First Harvest: A Precious Season for Matcha Lovers

As spring deepens and the air turns fresh and green, Japan enters a very special time of year—the first tea harvest season.

In early May, tender tea leaves are carefully picked to create the highest grade of matcha, known as ichibancha (first flush). These leaves have grown slowly under shade, developing a rich sweetness and deep umami that define premium ceremonial-grade matcha.

At Fuji Matcha, we honor this moment with great care. Every leaf we select is a promise of quality, freshness, and tradition.

This season only comes once a year—but its taste lingers in every cup.