About Harvest year

The harvest year plays a central role in the world of Japanese tea, as it goes far beyond the mere time of harvest. It is a window into the climatic characteristics of a year and an indicator of the quality and character of a tea. Every sip of a carefully produced Japanese tea offers an insight into the unique conditions and practices of that particular harvest year.

In contrast to many wines, where the year of harvest has a significant influence on taste and quality, in the tea sector it is above all the art and care with which the tea is processed that creates an outstanding treat from the produce of the respective harvest year. Climatic conditions, such as rainfall, sunshine and temperature, vary from year to year, and tea farmers adapt their methods to these conditions in order to get the best out of their plants. Japan is known for its meticulous approach and respect for nature, which is reflected in the high quality of its teas.

A harvest year begins with the first spring harvest, also known as "Ichibancha". This harvest produces the most valuable teas, which are known for their freshness, tenderness and complex umami flavor. Depending on the region and type of tea, the harvest can vary from April to May. Traditionally, the teas from this first harvest are considered the most delicate and sought-after. This is underlined by the fact that the tea bushes remain dormant throughout the winter and can therefore accumulate particularly rich nutrients in spring.

This is followed by the second harvest of the year, the "nibancha", and the third harvest, the "sanbancha", which takes place in June and July as well as in August and September. These later harvests often contain less umami and have a stronger taste. This particularly attracts connoisseurs who prefer a more robust tea.

Another factor influencing the harvest year is the specific growing location, the "terroir", of the tea. Depending on the region, microclimates can prevail that make for an indispensable uniqueness in the tea. Regions such as Uji, Shizuoka and Kagoshima are famous for their specific climatic conditions, which leave their unique mark on each harvest year.

The carefully considered decision of when to harvest the tea leaves is influenced by tradition and modern science alike. The type of plant, the "cultivar", also plays a decisive role. Many tea farmers rely on old, established plant species to maintain continuity of flavor over the years, while others experiment by introducing new varieties to expand the diversity of flavors.

At the end of each season, the quality of the tea from each harvest year is assessed by experienced tea masters. These tastings determine the final refinement and the unique character that a tea harvest presents in any given year. The result for the connoisseur is not just a drink, but a rich experience in which the nuances of an unforgettable harvest year come to life.