First Harvest, Second Harvest, Third Harvest Matcha Explained

What Exactly Are Ichibancha, Nibancha, and Sanbancha?

When people talk about matcha quality, they often mention first harvest, second harvest, or even third harvest tea.

But what do these terms really mean, and how much do they affect color, taste, and price?

This guide breaks down everything you need to know in a clean, science-backed, easy-to-read way.

First Harvest = First Flush = Spring Tea

• Picked in April–May
• These buds grow after the tea plant has stored nutrients all winter
• Considered the highest quality leaves of the entire year

Characteristics

• Color: Vibrant green
• Aroma: Fresh, sweet, umami-rich
• Texture: Fine, silky
• Taste: Naturally sweet, smooth, no bitterness
• Nutrition: Very high in L-theanine, moderate catechins

Best For

• Premium matcha lattes
• Ceremonial use
• High-end cafés and drink bars

This is why high-quality matcha (like Matchia’s ceremonial grade products) almost always comes from first harvest leaves.

 

Second Harvest = Early Summer Tea

• Picked in June
• The leaves grow quickly after the first harvest, resulting in more mature, slightly tougher leaf material.

Characteristics

• Color: Green but slightly duller
• Taste: More grassy, more astringent
• Texture: Less silky
• Nutrition: Higher catechins → bitterness increases

Best For

• Culinary matcha (baking, desserts)
• Bulk food service
• Ice cream, matcha powder blends

It’s still real matcha, but not as smooth, sweet, or vibrant as first harvest.

Third Harvest = Late Summer to Early Fall Tea

• Picked in July–August (sometimes early September)
• This is the period of strong sunlight + high temperature, when the tea leaves grow fast but lose sweetness.

Characteristics

• Color: Dark green → sometimes brown-green
• Taste: Strong bitterness, strong grassy flavor
• Texture: Coarser
• Aroma: Much weaker, less sweet
• Nutrition: Very high catechins, extremely low L-theanine

Common Uses

• Instant matcha mixes
• Very low-cost bulk tea powders
• Food colorants, confectionery bases
• Mass-market beverage powders

Third-harvest matcha is rarely used by premium tea brands because the flavor is too bitter and the color does not stay vibrant.

Category        First Harvest                  Second Harvest                     Third Harvest

                       (Ichibancha)                      (Nibancha)                          (Sanbancha)

Season              Spring                           Early Summer             Late Summer – Early Fall

Color         Vibrant bright green               Duller green                 Dark green / brownish

Flavor       Sweet, smooth, umami    More grassy, slightly bitter     Bitter, strong, coarse

Texture               Silky                             Less smooth                             Coarse

Theanine       ★★★★★                                ★★★                                       ★

Catechins          ★★                                   ★★★★                                ★★★★★

Best Use    Premium drinks                    Baking / bulk                     Food additives / low-

                                                                                                              cost powders

The harvest determines:

✔ Color

More theanine → greener and brighter matcha.

More catechins → darker, more yellow-green.

✔ Flavor

Theanine = sweetness

Catechins = bitterness

→ That’s why first harvest tastes sweet, while third harvest tastes harsh.

✔ Price

First harvest yields are limited → higher cost.

Second and third harvests are abundant → lower cost.

✔ Usage

Different harvests are suited for different industries, not “good or bad”—just different purposes.

Whether your menu demands the vibrant flavor of First Harvest for lattes or the robust color of Second Harvest for baking, Matchia has your Matcha Wholesale needs covered. Based in the SF Bay Area, we specialize in flexible bulk matcha ordering and reliable, fast distribution. We supply all grades, ensuring you get the perfect powder for every application.