What Is the Spring Harvest in Uji?

The spring harvest in Uji is the yearly picking of the first tea leaves of the season, known in Japan as ichibancha, or “first-flush tea.” It usually takes place from late April through May in Uji, a small city just south of Kyoto that has been Japan’s most celebrated tea region for nearly 800 years.

After resting through the cold winter, tea plants store up nutrients in their roots. When spring arrives, those nutrients flow into the first tender buds and leaves. That is why the first harvest produces matcha with the deepest green color, the richest umami, and the smoothest, naturally sweet finish.

Many tea farmers look to Hachijū-hachiya, the 88th night after the traditional start of spring (around May 1–2), as a special marker of the season. Tea picked around this time is considered a symbol of good fortune and good health in Japanese tradition.

Why Is Uji Famous for Matcha?

Uji is famous for matcha because of its ideal growing conditions, its long history, and the shading method that was perfected there. Together, these give Uji matcha its reputation as some of the finest in the world.

• Centuries of tradition: Tea cultivation in Uji dates back to the 13th century, and the region later supplied tea to Japan’s shoguns and the imperial court.
• The birthplace of shade-growing: Uji farmers developed the ōishita method of covering tea fields before harvest. Blocking the sunlight raises chlorophyll and L-theanine, the compounds behind matcha’s vivid color and calm, savory taste.
• Natural terrain: The Uji River, morning mists, and gentle hillsides create a climate that protects young leaves and supports slow, flavorful growth.

How Is First-Flush Uji Matcha Made?

First-flush matcha moves from field to powder through a careful, time-honored process:

1. Shading: Several weeks before picking, the tea fields are covered to shield the plants from direct sunlight.
2. Picking: Only the youngest, top leaves are harvested, and the highest grades are often still picked by hand.
3. Steaming and drying: Leaves are steamed within hours of picking to lock in color and freshness, then dried.
4. Refining: Stems and veins are removed, leaving pure leaf called tencha.
5. Stone-grinding: The tencha is slowly ground on granite mills into a powder finer than flour.

In traditional tea culture, some spring tencha is even stored and aged through summer, then ceremonially opened in autumn, when its flavor has mellowed and deepened.

Why Does First-Flush Matcha Taste Better?

First-flush matcha tastes better because the spring leaves are the youngest and most nutrient-rich of the year. They contain more L-theanine and less bitterness than leaves from later summer and autumn harvests. The result is a matcha that is bright, creamy, and sweet enough to enjoy with nothing but water.

At Dear Matcha, the spring harvest is a reminder of what makes every cup special: patient farming, careful hands, and a tradition worth slowing down for.

Frequently Asked Questions

When is matcha harvested in Uji?
The first and most prized harvest in Uji usually takes place from late April through May.

What does “first flush” mean for matcha?
First flush, or ichibancha, refers to the first tea leaves picked in spring. These leaves are the most tender and flavorful, and they are used for the highest-grade matcha.

Why is Uji matcha so expensive?
Uji matcha requires shade-growing, careful picking, and slow stone-grinding, and the region’s production is limited. Its history and reputation for quality also add to its value.

Is all ceremonial matcha from the spring harvest?
High-quality ceremonial matcha is typically made from first-flush leaves. Later harvests are more often used for culinary-grade matcha.