Japanese Tea Harvest Seasons Explained: First Flush, Second Flush, Third Flush, Autumn Tencha, and Shincha

Understanding the differences between Ichibancha (first flush), Nibancha (second flush), Sanbancha (third flush), Aki-Tencha (autumn harvest), and Shincha (new tea) makes choosing the right tea based on flavor, aroma, price, and purpose significantly easier.

This article provides a beginner-friendly explanation of the variations in umami, astringency, and fragrance brought by each harvest season. Furthermore, we cover how to select the perfect tea for various occasions, from daily use to seasonal gifts.

Key Takeaways

•Ichibancha is the premium first harvest, rich in umami and sweetness due to high theanine content.

•Shincha refers to the very first buds of Ichibancha, celebrated as a lucky, seasonal delicacy.

•Nibancha and Sanbancha offer a sharper astringency and refreshing finish, ideal for daily drinking and blending.

•Aki-Tencha is a functional autumn harvest high in polysaccharides, often used for health-conscious diets and culinary ingredients.

•Brewing temperature is critical: lower temperatures for premium first flushes and higher temperatures for later harvests.

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What is first flush tea (shincha / ichibancha)?

Ichibancha refers to the first tea buds picked in the year, also known as “Shincha” (new tea). After storing nutrients throughout the winter, the tea trees sprout with the warmth of spring.

These buds are harvested from late April to early May. The peak season falls around “Hachijyu-hachiya” (the 88th night after the first day of spring, approximately May 2nd). Tea picked on this day has long been cherished as a “tea for longevity” and a “lucky tea.”

Because the leaves are soft and have not yet been exposed to intense sunlight, they are rich in amino acids (especially theanine), which provide sweetness and umami. Conversely, they contain less catechin, the source of bitterness and astringency. Consequently, Ichibancha is characterized by a mellow, gentle flavor and a refreshing aroma reminiscent of young leaves.

Characteristics and Flavor Profile of Ichibancha

• Harvest Timing : Late April to early May (varies by region)
• Key Components : Theanine, Amino Acids, Low Caffeine
• Flavor Profile : Rich sweetness and umami, low bitterness
• Color : Clear, bright yellowish-green (Moegi-iro)

Notably, the theanine content in Ichibancha is approximately three times higher than in Nibancha.

Theanine converts to catechin when exposed to sunlight, so it remains abundant only in the soft buds of early spring.

This component creates the unique “gentle sweetness,” “body,” and “lingering fragrance” of Ichibancha.
In regions like Kakegawa, Shizuoka, a method called Fukamushi (deep-steaming) is used. By steaming the soft Ichibancha buds for a longer duration, they achieve a thicker, more viscous mouthfeel.
Meanwhile, in the Uji region, traditional “shading” (covered cultivation) is used for Gyokuro and Matcha. This process suppresses photosynthesis to concentrate umami within the first flush buds.
Thus, Ichibancha is the most delicate and luxurious of Japanese teas, changing its character based on cultivation and processing methods.

Recommended Uses and Brewing Methods

Ichibancha is used as the raw material for high-grade teas such as Premium Sencha, Gyokuro, Matcha, and Kabusecha. The keys to extracting its umami are “water temperature” and “steeping time.”

Key Points for a Delicious Brew

1. Tea Leaves: 2–3g per person (one heaping teaspoon).
2. Water Temperature: Use water cooled to 70–80°C.
3. Steeping Time: Wait patiently for 40–60 seconds.
4. Serving: Pour little by little into cups alternately, ensuring you pour out every last drop.

Using boiling water can destroy the delicate theanine and make the tea bitter. Brewing slowly at a lower temperature allows you to fully experience the “viscous umami” and “green leaf aroma.” In summer, cold-brewing highlights the sweetness, and since theanine dissolves well even in cold water, it offers a high relaxing effect.

According to Fujita Tea Garden in Nara, while the charm of Ichibancha (Shincha) lies in its freshness, its flavor matures and becomes mellower over time.
This means the vibrant aroma enjoyed during the new tea season and the settled umami enjoyed after summer offer two different faces of the same Ichibancha.

Why Ichibancha is Considered “Special”

Ichibancha is regarded as the pinnacle of Japanese tea not just because it is picked first. During winter, tea trees store nutrients in their roots and send them all at once to the new buds in spring. Because it is harvested at the moment this concentration of nutrients is at its peak, it becomes the most flavorful and aromatically balanced leaf of the year.

Additionally, tea picked on Hachijyu-hachiya is considered lucky because the character for “eight” (八) suggests “spreading prosperity.” It is a popular gift and a seasonal symbol of early summer.

Best Occasions to Enjoy Ichibancha

• Morning Ritual: Reset your day with its refreshing aroma.
• Work or Breaks: Improve focus through the relaxing effects of theanine.
• Hospitality and Gifts: Highly appreciated as a “first-picked” lucky tea.

The true essence of Ichibancha is enjoying it as a “cup that signals the arrival of spring.” Please try brewing these “drops of spring” carefully in a teapot to enjoy their fresh fragrance and umami.

Nibancha: The Balanced Early Summer Harvest

Nibancha refers to tea leaves harvested approximately 45 days after the Ichibancha picking. Following the soft spring buds, these leaves grow under the stronger early summer sun, resulting in a somewhat powerful and sharp astringency. While the aroma is slightly more modest, its clean, refreshing aftertaste makes it popular as an ideal Japanese tea for daily use.

Characteristics of Nibancha

• Harvest Timing : Early to mid-June (varies by region)
• Flavor Profile : Moderate astringency and a refreshing finish
• Components : Increased Catechin, Decreased Theanine
• Price : More affordable than Ichibancha

According to the World Green Tea Association, tea plants resume new shoot growth approximately two weeks after first flush harvest, reaching the next picking period around 45 days later.
During this period, higher temperatures accelerate growth—leaves extend rapidly and absorb abundant sunlight, increasing catechin content.
Consequently, second flush develops well-defined astringency and bitterness, offering a crisp taste and refreshing drinking experience.

Meanwhile, theanine content providing sweetness and umami drops to roughly one-third of first flush levels. Second flush thus presents a Japanese tea characterized by “astringency over umami” and “depth over softness”—a dignified flavor profile.

Components and Health Benefits of Second Flush

Second flush appeals not only through taste but also through well-balanced nutritional composition.
According to Sayama tea farmer Sasaraya, second flush leaves receive more sunlight, resulting in higher catechin content than shincha, with health benefits including:

Primary Components and Effects

Catechins particularly excel in antioxidant action and fat-burning effects, making this optimal as a daily health tea. Second flush therefore serves widely in bottled green tea and health beverages as “delicious tea that’s gentle on the body.”

Flavor and Aroma Balance of Second Flush

Where first flush offers “sweet, soft umami,” second flush features a firm taste and lingering finish. The drinking experience resembles transitioning from spring’s tranquility to summer’s vitality. Each sip unfolds with fresh green fragrance and crisp astringency, quickly shifting to a clean aftertaste.

This contrast between aroma and astringency makes second flush compatible with everyday meals and Japanese sweets—truly “green tea that lives in daily life” in its most balanced form.

Primary Uses for Second Flush

• Bottled green tea and tea bag products
• Blending material for genmaicha and hojicha
• Everyday sencha (home and food service use)

With excellent quality-cost balance, second flush is widely adopted in restaurants and tea dispensers. If first flush represents a special cup, second flush is tea that supports daily life—truly “tea closest to Japanese everyday living.”

Delicious Brewing Method for Second Flush

Bringing out second flush’s appeal requires high-temperature, short-duration extraction.

Basic Brewing Method

1. Place 5g tea leaves in teapot
2. Pour 250–300ml boiling water (90–95°C)
3. Wait approximately 15–20 seconds, then pour evenly in small amounts

For fuller astringency enjoyment, steep for 30 seconds before pouring. For a lighter finish, lower temperature to 70–80°C.
This “temperature adjustment” dramatically changes the same second flush’s character. Brew hot and crisp in the morning, mellow and gentle at night—such versatility represents second flush’s charm.

Enjoying Second Flush Through the Seasons

Second flush harvested in early summer carries the scent of summer felt between rainy season breaks. Compared to first flush’s softness, it conveys the vigor of advancing seasons.

When you want “slightly stronger tea” or “refreshing cold tea,” second flush responds perfectly. Delicious when chilled, it complements summer dining tables as a versatile cup.

What Is Third Flush Tea? Refreshing Summer Harvest

Third flush tea (sanbancha) is picked approximately one month after second flush harvest, typically in July during midsummer.
Growing rapidly under high temperatures and intense sunlight, the leaves become thick and firm, developing toasty, crisp characteristics. In the tea world, it’s called “tea that captures summer’s fragrance,” beloved as raw material for hojicha and cold-brewed tea.

Characteristics of Third Flush

• Harvest period: Around July (varies with region and climate)
• Flavor: Somewhat bitter with toasty, robust character
• Caffeine: Similar to or slightly less than first flush
• Uses: Processing tea leaves (hojicha, bottled tea, tea bags, etc.)

Third flush leaves grow under strong sunlight, making them rich in catechins with high antioxidant capacity. However, theanine (umami component) remains low, emphasizing clean bitterness and toasty aroma. Roasting (converting to hojicha) brings out toasty sweetness, creating flavor ideal for summer cold tea and meal accompaniment.

Position in Production Context

Whether to pick third flush represents a significant decision for producers. According to Uji’s established shop Ryuhoen, harvesting third flush can exhaust tea plants and affect next year’s first flush quality. Therefore, many farmers choose to deliberately skip third flush harvest.

Conversely, large-scale production areas like Shizuoka and Kagoshima strategically utilize third flush as processing and food service tea.
For instance, many bottled green teas and tea bag products use third flush as their base.
Third flush thus holds value not as quantity over quality, but as “tea that accompanies daily life.”

Difference from Three-Year Bancha

Third flush is easily confused with “three-year bancha.” Though names sound similar, they represent completely different production methods and characteristics.

Comparison	Third Flush	Three-Year Bancha
Raw material	Summer-picked tea leaves (mainly third flush)	Stems and leaves aged 3+ years
Production	Immediate processing and roasting after harvest	Long-term aging + roasting
Taste	Toasty with crisp astringency	Mellow with gentle sweetness
Caffeine	Similar to regular sencha	Very low (nearly caffeine-free)
Drinking occasions	During meals or as cold tea	Safe for pregnant women, children, elderly

According to Kawashimaya, three-year bancha is made by roasting stems and leaves aged or grown for three or more years, containing extremely low caffeine and tannin levels, known as a fundamental tea in macrobiotic dietary practice.
Third flush, however, uses fresh tea leaves picked during summer growth season and processes them immediately—it’s not aged tea.

In summary:

Despite both being bancha, their purposes and flavors differ entirely.

Flavor and Enjoyment of Third Flush

Third flush offers depth and toasty aroma derived from fiber-rich, somewhat firm leaves. Rather than low-temperature brewing like sencha, extract with high temperature and short duration.

Basic Brewing Method (Teapot)

1. Tea leaves: 5g
2. Water temperature: 90–95°C
3. Steeping time: 20–30 seconds

This reveals summer’s refreshing astringency and rising aroma. Slow cold-water extraction suppresses catechin astringency, delivering clear sweetness and clean aftertaste.

Recommended Drinking Methods

• Hot: Enjoy roasted aroma during relaxation time
• Cold tea: Perfect for hydration on hot days, excellent compatibility with meals
• Blended: Outstanding as material that enhances genmaicha and hojicha’s toasty qualities

Tea Types Where Third Flush Excels

Third flush primarily serves as roasting and processing tea material. Representative examples include:

• Hojicha: High-heat roasting creates toasty aroma while reducing caffeine
• Genmaicha: Good balance of toastiness and lightness
• Tea bags: Stable aroma and flavor with high extraction efficiency

Uji’s Ryuhoen specifically sells “Karigane Hoji” utilizing third flush stem portions (karigane), with lightly roasted elegant toastiness gaining popularity. The deep aroma and summer refreshment unique to third flush cannot be achieved with first flush.

Beyond “Drinking”—Third Flush Applications

As introduced in recipes from BIOKURA, third flush and three-year bancha are utilized in cooking and natural remedies. For example, “Umesho Bancha” based on third flush is a traditional drink considered beneficial for fatigue recovery and digestive issues. Using it as stock replacement in simmered dishes or rice adds aromatic depth to cooking.

It also serves as drinkable dietary therapy that supports the body internally when weakened by summer heat.

What Is Autumn Tencha? Health Tea Rich in Polysaccharides

Autumn tencha (akitencha), or autumn-winter bancha (shutoubancha), is tea made from leaves picked around October–November after passing through summer. Unlike tender spring or early-summer shoots, branches and stems grow thick and firm, containing abundant functional components including catechins and polysaccharides.

While autumn tencha’s aroma remains modest, the aftertaste is light and toasty, appreciated as a gentle after-meal cup.

Characteristics of Autumn Tencha

• Harvest period: Around October–November
• Flavor: Light mouthfeel with some astringency
• Primary components: Polysaccharides, catechins, minerals
• Main effects: Blood sugar rise suppression, antibacterial action, intestinal regulation

The autumn harvest period has shorter daylight hours and lower temperatures, so tea plants slow photosynthesis growth and store metabolic components in branches and stems. This process generates polysaccharides.

Polysaccharides moderate blood sugar rise and support intestinal health.
Autumn tencha therefore attracts attention in health-conscious, dietary, and lifestyle care fields.

Autumn Tea as “Tencha” (Ground Tea)

According to Uji tea merchant Kuwahara Zensuke Shoten, while tencha (matcha raw material) traditionally centered on spring first flush, production of second flush and autumn flush tencha (autumn tencha) began expanding from the 1980s onward, primarily centered in Nishio, Aichi Prefecture.

Autumn tencha primarily serves as raw material for processing and food service matcha.
While autumn leaves are thick and fibrous, their structure suits roasting and grinding, advancing applications in roasted matcha, latte bases, and confectionery ingredients.

However, as Kuwahara Zensuke Shoten notes, industry debate exists regarding labeling uncovered autumn tea leaves as “matcha,” with movements to distinguish it as autumn tencha. This reflects the establishment of unique value and positioning for autumn-picked tea.

Components and Health Effects: Why Autumn Tencha Is Gentle on the Body

Representative functional components in autumn tencha are polysaccharides and catechins.

Polysaccharides

These moderate sugar absorption, suppressing blood sugar rise.
This action attracts attention for diabetes prevention and post-meal blood sugar control in health teas. They also serve as food for beneficial gut bacteria, supporting intestinal regulation and immune function.

Catechins

With antioxidant, antibacterial, and antiviral properties, catechins support cold prevention and fat burning.
Autumn tea leaves receive ample sunlight, featuring high catechin content.

Minerals

Autumn tea leaves coincide with the period when roots absorb minerals, providing balanced potassium, calcium, and magnesium.
Therefore, drinking during seasonal transitions helps regulate physical condition when feeling fatigued.

Flavor and Aroma Characteristics

Autumn tencha presents a unique taste positioned between astringency and mellowness. The mouthfeel is light with minimal bitterness, creating a memorable toasty aroma that passes through the nose.

Delicious when boiled and even better when chilled, the toasty aftertaste lingers. Rather than first or second flush’s vibrant aroma, it conveys somewhat earthy notes and harvest echoes—a settled autumn flavor.

Delicious Brewing Method for Autumn Tencha

Autumn tencha suits boiling, cold-brewing, and roasting—a versatile tea.

Basic Brewing Method (Boiled)

1. 10g tea leaves to 500ml water
2. Boil 3–5 minutes after water reaches boiling
3. After removing from heat, strain through tea strainer, drink warm or chilled

Boiling thoroughly extracts polysaccharides, maximizing health benefits.

As Cold Tea

Chilling for summer or post-exercise drinking is also recommended. Bitterness softens with subtle sweetness emerging in the aftertaste.

Uses and Popularity of Autumn Tencha

• Post-meal blood sugar control tea
• Health and dietary support tea
• Hojicha and genmaicha blending material
• Autumn matcha and matcha latte base ingredient

With growing health consciousness, demand expands as a daily health habit. Relatively low in caffeine, it’s safe tea for children and elderly.

What Is Shincha? Once-Yearly First-Harvest Auspicious Tea

Shincha (new tea) refers to tea made from the year’s very first shoots. Generally called “first flush” (ichibancha), the highest grade is “Hachijuhachiya shincha” harvested on the 88th day after the start of spring (around May 2nd).

Japan has long held traditions that “drinking shincha brings a year of good health” and “eating first produce extends life by 75 days,” treasuring this as auspicious tea that invites good fortune. The shincha season therefore remains beloved as a culture celebrating “spring’s arrival” and “health and longevity.”

Characteristics of Shincha

Item	Content
Aroma	Fresh as young leaves with refreshing green-leaf fragrance
Flavor	Exquisite balance of sweetness and umami with gentle bitterness
Primary components	Rich theanine (amino acids), low catechins, moderate caffeine
Effects	Relaxation, concentration enhancement, stress relief

Shincha’s deliciousness stems from nutrients tea plants store during winter. Tea plants stop growing in cold seasons, accumulating theanine (amino acid umami component) in roots. With spring’s warmth, they channel this to new shoots, infusing shincha with the richest umami and aroma.

Conversely, catechins producing bitterness and astringency primarily generate during extended summer sunlight exposure later in the year.
Spring-picked shincha therefore has minimal astringency with characteristic mellow, gentle sweetness.

Shincha Season and Regional Differences

Japan’s north-south extension creates regional harvest timing variations. New tea season gradually moves northward from southern regions, resembling a “cherry blossom front.”

Production Area	Shincha Harvest Period	Characteristics
Kagoshima tea	Late March–mid-April	Early picking, mellow, gentle aroma
Miyazaki tea	Mid-April–early May	Strong sweetness, rich aroma
Shizuoka tea	Mid-April–mid-May	Japan’s largest production, balanced umami and astringency
Uji tea (Kyoto)	Late April–early May	Highly aromatic and refined, used in premium gyokuro
Sayama tea (Saitama)	Early–late May	Rich flavor, lingering depth

After picking these shoots, second flush follows approximately 45 days later, with third flush harvested in summer. Shincha therefore represents the year’s first-born initial fragrance.

Hachijuhachiya and Shincha’s Auspiciousness

“Hachijuhachiya” falls on the 88th day from Risshun (around February 4th)—in 2025, May 1st (Thursday). This day has served as an agricultural timing guide since ancient times, with the tradition that “tea picked on Hachijuhachiya brings longevity.”

Additionally, because the character “eight” appears twice and breaking down the character for “rice” yields “eighty-eight,” this day symbolizes bountiful harvest, health, longevity, and prosperity.

Hachijuhachiya shincha is therefore valued as “fortune-inviting tea” and “longevity tea” for gifts.

Shincha’s Aroma and Flavor

Shincha’s aroma exhibits fresh green clarity unmatched by other harvest seasons. Green-leaf fragrance rises with steam like fresh greenery breeze passing through.

The flavor presents a three-part composition:

• Initial gentle sweetness
• Mid-palate subtle astringency
• Lingering umami and aromatic expansion

Each sip evokes spring’s budding, bringing comforting ease to the heart.

What Is Theanine Abundant in Shincha?

Theanine (an amino acid) supports shincha’s umami.
This component not only creates tea’s characteristic “mellowness” and “depth” but also demonstrates scientifically confirmed relaxation effects, stress reduction, and sleep quality improvement.

Drinking a cup of shincha during work or study breaks allows caffeine’s wakefulness and theanine’s calming effects to work in balance, maintaining focused yet settled states.

Delicious Brewing Method for Shincha

Extracting shincha’s delicate flavor requires careful temperature and timing management.

Basic Brewing Method

1. Two teaspoons of tea leaves per person (approximately 5g)
2. Transfer boiling water to cup, cool to 70–80°C
3. Pour water into teapot, steep approximately 40 seconds
4. Gently rotate teapot 2–3 times to open leaves
5. Pour gradually into cups in small amounts, ensuring every last drop

Tips

• For umami emphasis: lukewarm (around 70°C) with slow extraction
• For aroma and astringency: hot (85–90°C) with short extraction
• After opening, aroma escapes easily—consume within one month recommended

Gifting and Enjoying Shincha

Shincha is popular as “seasonal greeting” or “celebratory gift.”

Gift Occasion Examples

• As Hachijuhachiya auspicious item conveying wishes for “good health and longevity”
• For new life, employment, school advancement celebrations as “new beginning” symbol
• As mid-year gift or souvenir delivering “seasonal fragrance”

For tea accompaniments, simple Japanese sweets like kashiwa-mochi, monaka, and rice crackers pair excellently.
Leisurely enjoying after meals allows sensing the seasonal transition from spring to early summer.

Learn More About Matcha.
Enjoy It Even More.

Matcha isn’t just something you “drink”—it’s a world where the more you learn, the deeper the flavor becomes.
Once you understand the differences from ichibancha through shincha, your everyday cup can feel completely new.

“Why does matcha taste bitter?” “Does the way you whisk it change the flavor?” “What kind of matcha works best for lattes?”
Why not explore those “little curiosities” together on Matcha Times?

Conclusion: Know Tea Differences to Find Your Perfect Cup

From first flush through shincha, second flush, third flush, to autumn tencha—each harvest season brings distinctive taste, aroma, and nutritional character.
For special moments choose first flush; for seasonal celebration and auspiciousness select shincha; for daily refreshment try second flush; for toasty qualities pick third flush; for health consciousness consider autumn tencha.
Match mood and occasion to discover this year’s best cup.