Matcha harvest season in Japan and why it matters
We’ve all heard the terms ceremonial grade and culinary grade.
At this point, almost every matcha seems to fall into one or the other.
But what do they actually mean?
More often than not, they say very little. The quality of matcha isn’t defined by a label. It comes down to something far more fundamental: the harvest.
What is a matcha harvest?
Matcha, like all tea, is harvested multiple times throughout the year. In Japan, the first harvest of the season takes place in spring, when the youngest tea leaves are picked.
This first harvest, often referred to as ichibancha, is considered the most prized. The leaves are more delicate, having grown slowly through the cooler months, and are carefully shaded before picking to develop their flavour.
Later harvests follow throughout the year. As the season progresses, the leaves become more mature, and the resulting matcha tends to be stronger, more astringent, and less refined.
Why first harvest matters
The difference between harvests is immediately noticeable in the cup.
First harvest matcha is typically:
- smoother in texture
- naturally sweeter
- richer in umami
- lower in bitterness
Where later harvests can lean more bitter or sharp, first harvest matcha carries a softer, more balanced profile. It feels easier to return to, whether prepared traditionally or as a latte.
Beyond “ceremonial”
This is where terms like ceremonial grade matcha can become misleading.
While they’re often used to signal quality, there’s no strict standard behind them. What matters more is how and when the tea was grown, harvested, and processed.
In many cases, the characteristics people associate with “ceremonial” matcha, such as smoothness, sweetness, and balance, are the result of first harvest leaves and careful production.
From Uji to Perth
In regions like Uji, Kyoto, long regarded as the origin of Japanese matcha, harvest timing is treated with precision.
The combination of climate, shading, and harvest timing shapes the final flavour, resulting in matcha that feels layered, balanced, and quietly complex.
At Matchérie, the focus is on sourcing first harvest matcha that reflects this — something that can be enjoyed both traditionally and in everyday rituals.
It comes down to seasonality
As spring begins in Japan, a new harvest starts again.
It’s a small detail, but one that sits at the centre of everything, from flavour to texture to how matcha is experienced.
Because in the end, it’s not about whether a matcha is labelled ceremonial or culinary.
It’s about when it was picked.