Harvesting Season
Harvesting Season in Kyoto
In Wazuka, Kyoto we harvest three times a year. Harvest timing has a profound impact on flavor, color, and aroma—especially for matcha.
Kyoto Terroir: Why Spring Tea Tastes Exceptional
Winters in Yubune are cold, and tea trees enter dormancy. Around April, as temperatures rise, the plants push out new shoots using nutrients stored over winter. Kyoto’s valleys channel morning mists along the Wazuka River and create large day–night temperature swings. These mists act like natural shade, while the temperature contrast concentrates sweetness and umami—key reasons why Kyoto’s first harvest is so special.
Spring New Growth
The finest leaves of the year. At d:matcha, anything we call “Ceremonial” comes exclusively from this spring harvest. Flavor is rich in umami and sweetness; color is deep and vivid—ideal for high-grade matcha and elegant sencha.
After Trimming (“Narashi”)
After first harvest we trim the bushes to reset the canopy; the next flush forms under stronger summer sun. Leaves are thicker with more tannins (catechins), bringing more bitterness and less umami than spring. Color is a lighter green. Perfect for lattes and baking—sold by d:matcha as our Summer Blend.
Lower-Grade Powdered Greens
Usually processed as autumn tencha or moga (lower grade). Not shaded, with hardened leaf aroma and a yellowish color. d:matcha does not sell autumn tea as matcha. Most autumn harvest is roasted into hojicha.
Our Definition of “Ceremonial”
In the global market, terms like “ceremonial”, “premium”, and “culinary” are vague and inconsistently used. At d:matcha Kyoto, “Ceremonial” always means Spring First Harvest (Ichibancha). Second harvest lots are released as Summer Blend. Autumn tea is not sold as matcha.
| Season | Main window | Shade | Leaf physiology | Flavor & color | d:matcha usage |
|---|---|---|---|---|---|
| First Harvest (Ichibancha) | Apr–Jun | Planned shading (often 20–30 days) | New shoots using winter-stored nutrients | High umami & sweetness; deep green | Ceremonial matcha, elegant sencha |
| Second Harvest (Nibancha) | Jun–Jul | Shaded, but under stronger summer sun | Thicker leaves; higher catechins | More bitterness, less umami; lighter green | Summer Blend (great for lattes & baking) |
| Autumn Tea | Late Sep–Nov | Typically not shaded | Hardened leaves; coarse aroma | Yellowish tone; inexpensive | Not sold as matcha — used mainly for hojicha |
Note: Exact shading days vary by field and cultivar. See each product’s lot page for field name, cultivar, shading duration, and harvest date.
