Autumn Harvested Buds

This article is written by Hiroki A.

In modern tea production, where tea leaves are harvested by machine, it’s necessary to prune the tea bushes before new shoots are picked. Pruning smooths the canopy, allowing new buds to grow evenly so they can be efficiently harvested along a flat surface. The pruning for the first flush—the most profitable harvest—is usually done in autumn.

During autumn pruning, tea farmers often harvest the autumn buds with the pruning machine. This helps control the amount of organic matter added to the soil and makes good use of the autumn growth. The harvested buds go through the standard processing steps, and the finished tea is used for various purposes.

Autumn buds have unique characteristics: because they grow over a long period from summer to autumn, their stems and leaves become tough. The stems turn from light green to brownish and woody, while the leaves become glossy due to a thickened cuticle layer and take on a deep green, slightly coarse appearance. Although autumn buds contain less amino acid and more catechins, they are rich in dietary fiber, resulting in a surprisingly clean and refreshing taste when brewed.

These autumn buds are especially well-suited for hojicha (roasted tea), as roasting brings out a pleasant aroma and a smooth, light flavor without bitterness.