Matcha, the finely ground powdered green tea, owes its exquisite quality and complex flavor to meticulous cultivation and processing. Crucial to understanding matcha's diverse profiles is the concept of tea flushes (or harvests). In Japan, the tea plant can yield multiple harvests, each producing a batch of Tencha (the raw material for matcha) with distinct characteristics. These are categorized as Ichibancha (First Flush), Nibancha (Second Flush), and Sanbancha (Third Flush).
The distinction between these flushes is determined by the harvest time, which profoundly impacts the leaf's chemistry, resulting in dramatic differences in flavor, color, and nutritional composition.
1. Ichibancha (First Flush)
The First Flush is universally considered the pinnacle of quality for matcha production and is the standard for Ceremonial Grade tea.
Harvest Timing and Chemistry
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Harvest Period: Typically late April to early May, following the plant’s winter dormancy. This period is critical because the plants have accumulated nutrients over the winter.
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Shading: Ichibancha leaves intended for high-grade matcha are shaded for 20 to 30 days prior to harvest.
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Chemical Profile: The dormant period, combined with shading, leads to the highest concentration of L-Theanine and chlorophyll. L-Theanine, an amino acid, is responsible for the unique savory, smooth taste (umami) and the deep green color.
Flavor and Characteristics
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Flavor Profile: Exceptionally smooth, deep, and subtly sweet. It has rich, intense umami with minimal astringency or bitterness.
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Color and Texture: A vivid, emerald-green color and an ultra-fine, silky texture, perfect for whisking into a frothy usucha (thin tea) or a thick koicha (thick tea).
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Use: Reserved for traditional tea ceremonies and premium pure matcha consumption.
2. Nibancha (Second Flush)
The Second Flush is harvested later in the season and represents a moderate, high-quality batch, often used for premium Culinary Grade matcha.
Harvest Timing and Chemistry
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Harvest Period: Usually harvested in late June to early July, approximately 45 to 60 days after the First Flush.
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Shading: While still shaded, the duration or intensity may be slightly less than that used for Ichibancha.
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Chemical Profile: Since the plant has already expended much of its stored nutrients for the first flush, the L-Theanine content is lower. Conversely, the levels of catechins (tannins) tend to be higher due to the increased exposure to strong summer sunlight.
Flavor and Characteristics
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Flavor Profile: The sweetness and umami are less pronounced than in Ichibancha. It exhibits a slightly more noticeable astringency or bitterness, along with a more robust, grassy note.
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Color and Texture: The color is a slightly less brilliant green, leaning toward a yellowish-green hue. The texture remains fine but may be marginally coarser than the first flush.
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Use: Ideal for high-quality matcha lattes, smoothies, and other mixed beverages where its flavor can hold up against milk and sugar. It is sometimes blended with Ichibancha for balanced consumption.
3. Sanbancha (Third Flush)
The Third Flush, and any subsequent autumn harvests (Yonbancha), represent the lowest quality for matcha, primarily used in industrial applications.
Harvest Timing and Chemistry
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Harvest Period: Typically harvested in late August or September.
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Shading: Often receives minimal or no shading.
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Chemical Profile: Due to rapid growth during the summer heat and previous harvests, the concentration of L-Theanine is significantly lower. The leaves are exposed to full sun, which maximizes the production of bitter catechins.
Flavor and Characteristics
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Flavor Profile: Characterized by a strong, sometimes overwhelming astringency and bitterness. The subtle umami notes are largely absent.
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Color and Texture: The color is distinctly dull, often appearing brown-green or yellow-green, and the texture is noticeably rougher.
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Use: Rarely suitable for drinking straight. It is almost exclusively used as Culinary Grade matcha in manufacturing products like large-batch ice cream, confectionery, and flavorings, where the strong color and flavor must penetrate other ingredients.
Comparative Summary
| Feature | Ichibancha (First Flush) | Nibancha (Second Flush) | Sanbancha (Third Flush) |
| Harvest Time | Late April – Early May | Late June – Early July | Late August – September |
| L-Theanine | Highest Concentration | Medium Concentration | Lowest Concentration |
| Astringency/Bitterness | Very Low | Moderate | High |
| Umami Flavor | Strongest, Deepest | Moderate | Weakest |
| Color | Vivid, Emerald Green | Light/Yellowish Green | Dull Green/Brownish |
| Primary Use | Ceremonial Grade | Premium Culinary / Lattes | Industrial Culinary Grade |
In conclusion, the yearly cycle of the tea plant dictates the hierarchy of matcha quality. The Ichibancha, nurtured over the cold winter and protected by shade, offers a complex, harmonious flavor unparalleled by later flushes. Recognizing these seasonal distinctions allows consumers to select the perfect matcha for their intended use, from the meditative ritual of the First Flush to the versatile applications of the Second and Third Flushes.
