What Happens Before Matcha Harvest? Inside Japan’s Shaded Tea Fields
Before the tea leaves used to make Matcha are harvested in May, something important is happening in tea fields across Japan.
Tea plants grown for Matcha are carefully shaded in the weeks leading up to harvest — a quiet but essential process that shapes the flavour, colour, and quality of the final tea.
I remember standing in shaded tea fields, taking in the surroundings and appreciating the immense work behind a single cup of Matcha. The year-round care — tending the fields and nurturing the tea bushes — all for that one special first harvest.
Shincha: The First Harvest of the Year
The season for harvesting tea in Japan is known as Shincha.
Shincha refers to tea made from the first young leaf buds picked that year, also known as Ichibancha (first harvest).
These early spring leaves — typically picked between late April and the end of May — are the most delicate and flavourful, soft and tender to the touch.
After this first harvest, tea plants continue to grow and may be picked two to three more times throughout the year as new shoots emerge. However, it is the first harvest that is most prized for its quality, flavour, and depth.
How Are Tea Plants Shaded Before Harvest?
Traditionally, entire tea fields are covered once new buds begin to appear.
This can be done using:
- Reed screens and straw (Honzu — the traditional method)
- Modern shade cloth (known as Kanreisha)
Both methods reduce direct sunlight and create a cooler, more controlled environment — slowing growth and allowing flavour to develop more deeply in the leaves.
How Shading Shapes Flavour
Tea leaves naturally contain L-theanine, an amino acid responsible for matcha’s signature umami and calm, focused energy.
L-theanine is produced in the roots and travels into the leaves. When exposed to sunlight, it converts into catechins — compounds that create bitterness and astringency.
By shading the plants:
- more L-theanine is preserved
- bitterness is reduced
- flavour becomes smoother and more umami
Less sunlight → less astringency, more umami
Timing is Everything
Once shaded, tea farmers monitor the leaves almost daily.
They observe how the leaves look and feel — waiting for the precise moment when flavour, texture, and colour are at their peak.
This period typically lasts around 20 days, but can vary depending on weather and growing conditions.
Even a few days can completely change the flavour. This is where quality is defined.
The Work Behind First Harvest Matcha
This is the part most people don’t see.
Weeks of careful work, daily observation, and precise timing — all leading up to a very short harvest window.
When the moment is right, only the youngest and most delicate part of the plant is picked — the top leaves and bud of each shoot.
These tender new growths are where flavour is most concentrated.
The result is matcha that is:
- more vibrant green
- softer in texture
- naturally higher in amino acids
- more refined and umami-rich
Why first harvest Matcha tastes different?
First harvest matcha captures the tea plant at its peak.
After months of growth and weeks of careful shading, the leaves are picked at just the right moment — when everything is in balance.
This is why first harvest matcha tastes:
- smoother
- more vibrant
- less bitter
- more refined
Our Approach to First Harvest Matcha
At Matcha Yu Tea, we focus on sourcing first harvest matcha from Japan — where this level of care and craftsmanship is reflected in every step.
From shading to the careful picking of the youngest leaves, each decision made in the tea fields shapes what ends up in your cup.
It’s not just about the final product — it’s about everything that happens before it.
If you’re curious to experience the difference:
👉 Explore our First Harvest Matcha
