The Four Seasons of Japanese Tea: How Harvest Shapes Flavor

Four Seasons of Japanese Tea: How Harvest Shapes Flavor

The changing of the seasons influences every step of the tea-making process, from how the leaves grow to how they are harvested and enjoyed. By understanding the connection between harvest and flavor, we can appreciate Japanese tea on a deeper level 🍵

🌸 Spring - The First Harvest(Shincha & Matcha)

Spring marks the beginning of the tea year. After resting through the winter, tea plants produce their first tender leaves in late April to May. This first flush is called shincha(new tea).

• Flavor profile: fresh, sweet, full of umami

• Why: winter nutrients are concentrated in these new leaves

• Teas of the season: gyokuro, sencha, and the base leaves for ceremonial matcha

💡 Did you know? The vibrant green color of matcha is only possible thanks to shading the plants before harvest, which boosts chlorophyll and amino acids like L-theanine

☀️ Summer - Stronger, Bolder Leaves

By June and July, the tea plants are ready for a second harvest. These leaves grow under longer and stronger sunlight.

• Flavor profile: more astringent, brisk, and refreshing

• Why: increased exposure to sunlight reduces amino acids and raises catechins, giving a bolder flavor

• Teas of the season: sencha for everyday drinking, and tea used for cold brews in the hot summer months

💡 Cold brew tip: Summer harvested sencha is excellent for cold brewing, which draws out sweetness and minimizes bitterness

🍂 Autumn - Roasted Comfort

By autumn, tea leaves are thicker and more mature. While they don’t have the delicacy of spring tea, they are perfect for roasting.

• Flavor profile: nutty, toasty, and warm

• Why: roasting transforms later harvest leaves into smooth, low caffeine teas

• Teas of the season: Roasted matcha(hojicha), ideal for cozy fall drinks and seasonal café menus.

💡 Fun fact: Roasted matcha was first created in Kyoto in the 1920s when leftover tea leaves were roasted over charcoal, turning them into a completely new style of tea

❄️ Winter - Rest and Reflection

Winter is the quiet season in tea fields. The plants rest, storing energy for the spring to come. While fresh leaves are not harvested during this time, winter is a season for enjoying aged teas.

• Flavor profile: smoother, rounder, sometimes more mellow after aging.

• Why: teas harvested earlier in the year are rested or roasted, developing depth

• Teas of the season: aged sencha, genmaicha (green tea with roasted rice), and comforting blends that suit the colder months.

💡Fun fact: In Japanese tea ceremonies, winter emphasizes simplicity and warmth. Thicker matcha(koicha) is often prepared to reflect the season’s slower pace.

🍵 Appreciating Tea Through the Seasons

Through the harvest cycle, Japanese tea reflects the beauty of nature's change, with each season bringing its own character:

• Spring = fresh & vibrant

• Summer = bold & refreshing

• Autumn = warm & comforting

• Winter = reflective & grounding

This deep tie to nature’s cycles is why Japanese tea has been cherished as a cultural treasure for centuries!

As you sip your next cup, ask yourself: what season does this tea represent? 🤔

Want to explore how each season shapes the color, aroma, and flavor of Japanese tea? Discover the differences here!