Preparing for the Second Harvest

This article is written by Hiroki A.

Tea is not harvested only once a year — in fact, it is often harvested multiple times. Depending on the timing of the harvest, the tea is given different names, such as ichibancha (first harvest) or nibancha (second harvest). Ichibancha is made from the first flush of young buds that sprout vigorously after the long dormant winter period. 

After harvesting ichibancha, the plant’s apical dominance is released, allowing side branches to grow — the tea harvested from these side shoots is called nibancha. The tea that follows is referred to as sanbancha (third harvest).

The number of tea harvests varies depending on the region and cultivation methods. In naturally grown, hand-picked tea fields, only ichibancha is harvested once a year. On the other hand, in many machine-harvested tea fields, both ichibancha and nibancha are collected. In warm regions like Okinawa, where the tea growing season is longer, even sanbancha may be harvested. In Wazuka, where d:matcha’s tea farms are located, nibancha is commonly harvested.

After ichibancha is harvested, preparations begin for nibancha. To harvest nibancha, the surface of the tea field needs to be trimmed smoothly using a machine. This freshly trimmed surface becomes the baseline from which the new buds of nibancha will sprout. Harvesting at this level allows only the new shoots to be picked. It is important that the new buds across the tea field emerge uniformly, so trimming must be done at a consistent depth and with precise timing. Improper trimming can result in uneven budding, making it difficult to produce a uniform final product. Trimming before the nibancha harvest requires even tighter adjustments than before ichibancha, so the work demands greater focus and attention.