A New Season Begins in Japan’s Ancient Tea Fields
At Hello Matcha, this season holds deep meaning. It’s when the most prized ceremonial grade matcha begins its journey from field to bowl. And it’s a time when we reconnect with our partner farms, visiting Japan during the harvest to witness and honour the process firsthand.
Why the May First Flush Matters
The first flush refers to the initial tea harvest after winter. These young, nutrient dense leaves contain the highest levels of L-theanine, chlorophyll, and natural sweetness. About three weeks before harvest, farmers shade the tea bushes, a method called tana shading, which slows growth and intensifies these beneficial compounds.
The result? A smooth, vibrant, umami rich matcha that’s naturally mellow and low in bitterness. These hand-picked leaves are destined for tencha, the raw form used to make traditional ceremonial matcha.
This is not your everyday tea. It’s the foundation for some of the finest matcha in the world.
Our Visits to Uji and Kyoto Every May
We believe in sourcing matcha with integrity and purpose. That’s why each May, the Hello Matcha team travels to Japan to visit our partner farms during this pivotal time.
We walk among the shaded fields, speak with the growers, and observe the harvest up close. Many of these farmers have honed their craft across generations, and their expertise is evident in every step, from leaf to steam to stone.
By going to the source, we ensure that the matcha we share with our community reflects true Japanese heritage, quality, and seasonality.
The Traditional Craft of Ceremonial Matcha
Once the May leaves are harvested, they undergo a careful and time-honoured process. First, they’re gently steamed to preserve colour and nutrients. Then they are air-dried and de-stemmed, transforming into soft, flat flakes called tencha.
From there, the tencha is stone ground using granite mills, producing a fine, silky green powder, the hallmark of authentic ceremonial matcha. This method is slow and precise: it takes about an hour to grind just 30 grams.
Each bowl of matcha begins with this meticulous process, guided by centuries of tradition.
Only First Flush Leaves for Ceremonial Quality
Unlike other grades of matcha that use leaves from later harvests, ceremonial grade matcha is made exclusively from the first flush. These early spring leaves:
- Contain more L-theanine for a calm, focused energy
- Have richer chlorophyll for a vivid green colour
- Deliver natural umami and sweetness without bitterness
- Provide a smooth, frothy texture when whisked
This is why first flush matcha is so revered and why we use only these premium leaves for our ceremonial matcha.
A Celebration of Craft, Culture, and Connection
At Hello Matcha, the May harvest is not just a sourcing trip, it’s a celebration of the culture that gives matcha its soul. It’s a time to witness the rhythm of the seasons, the discipline of farmers, and the art of crafting matcha from field to cup.
Whether you enjoy matcha as a daily ritual or a ceremonial experience, understanding its origins deepens the connection to each sip. And there’s no story more powerful than the one that begins in Japan’s May tea fields, where sunlight fades, leaves darken, and a new chapter of matcha begins.
