About Ichibancha

The term "Ichibancha" is of particular importance in the world of Japanese tea, as it stands for the first and most outstanding harvest of the year. In the course of Japanese tea culture, Ichibancha occupies a prominent position as it embodies both tradition and excellence. Cultivation and harvesting of this outstanding tea usually begins in spring, usually in late April to early May, when the first tender leaves begin to sprout. This period is one of the central culmination points of tea cultivation in Japan.

Ichibancha, which literally means "first tea", is often harvested and processed with extraordinary care and dedication. This first harvest produces leaves that are essentially rich in amino acids, especially theanine, and other health-promoting compounds, which gives the tea its characteristic umami. The high content of theanine and other nutrients gives Ichibancha a profound yet subtle flavor and an amazing richness of aromas.

Due to the gentle processing and the high art of the tea masters, Ichibancha has become synonymous with the highest quality in the tea world. Varieties such as Gyokuro, Sencha and Matcha from the first harvest are particularly sought-after as exclusive representatives of Ichibancha. These teas impress with their bright green cup, which is not only pleasing to the eye, but also gives the tea its fresh, grassy fragrance, which harmonizes with floral notes.

The harvest of Ichibancha is not only an economic but also a cultural highlight. Selecting the perfect harvest days, often depending on the weather conditions, is an art in itself. As a result, the first tea has an incomparable freshness and vibrancy that tea drinkers around the world appreciate. Traditionally, Ichibancha is often regarded as something very special, enjoyed both at tea ceremonies and on special occasions.

In addition to its nutritious and aromatic profile, Ichibancha also has a significant health dimension. Due to its high antioxidant content, this tea plays a role in a health-conscious diet. Its spicy yet gentle notes invite meditation and contemplation, allowing the kind of tranquillity that only a finely balanced tea can offer.

The history of Ichibancha is closely interwoven with the development of Japanese tea cultivation. The careful cultivation and dedication of the tea farmers, the skills passed down through generations and the deep-rooted appreciation of nature are reflected in every cup of Ichibancha. Every sip celebrates the tradition, innovation and harmony between man and nature that make Ichibancha an indispensable part of Japanese tea culture.