What are 'Ichibancha' (First Harvest) and 'Nibancha' (Second Harvest), and how do they affect the quality of Matcha?

Definition of Ichibancha (First Flush) and Nibancha (Second Flush)

• Ichibancha (First Flush): Refers to the first tea leaves harvested in spring, typically from April to May. This is the initial harvest after the tea bushes emerge from winter dormancy, yielding tender, soft leaves rich in amino acids (such as theanine) with a vibrant green color.
• Nibancha (Second Flush): Refers to the second harvest of tea leaves in summer, usually from June to July. Following the first flush, these leaves grow faster, resulting in more mature leaves with higher catechin content and a yellowish-green hue.

Impact on Matcha Quality

The quality of matcha differs significantly between Ichibancha and Nibancha, primarily in the following aspects:

• Color:

  • Ichibancha: Produces bright green matcha with vivid, luminous color, enhancing visual appeal.
  • Nibancha: Yields matcha with a darker or yellowish tint, often appearing dull.

• Flavor and Aroma:

  • Ichibancha: High amino acid content imparts sweetness, umami, and a smooth texture, accompanied by a fresh, rich aroma.
  • Nibancha: Elevated catechin levels lead to a more bitter, astringent taste and a weaker aroma, sometimes with grassy notes.

• Nutrition and Grade:

  • Ichibancha: Typically used for high-grade matcha (e.g., ceremonial grade) due to its delicate texture and nutrient-rich young leaves.
  • Nibancha: Often reserved for lower-grade matcha (e.g., culinary grade) or blends. Its lower quality makes it suitable for baking or flavoring applications.

In summary, Ichibancha is the preferred raw material for premium matcha, elevating its overall quality. Nibancha, being more economical, is commonly used in cost-effective products but may compromise the sensory experience of matcha.