About Picking period

The art of tea plucking is a time-honored tradition that is closely interwoven with the cultural and natural rhythm of Japan. The picking period, also known as harvest time, is a decisive factor in the quality and character of the tea. It is primarily based on the seasonal cycle and follows the subtle changes in nature that influence the strength and aroma of the tea.

Japanese tea varieties such as Gyokuro, Sencha and Bancha are harvested at different times of the year, with each individual harvest time bringing with it a specific meaning and special characteristics. The beginning of the tea season marks the first picking period in spring, which is known for the freshest and most tender tea leaves. This first harvest is known as "shincha" or "new tea" and symbolizes the beginning of a new tea year. The first plucking typically takes place between late April and early May, when the plants develop their first tender shoots. Shincha is characterized by its lively freshness and balanced aroma.

In addition to shincha, there are several harvest periods a year, which are summarized under the term "sencha harvest". The subsequent harvest in late spring and early summer, usually in June, is called "Nibancha", which means "second tea". The leaves from this harvest are somewhat stronger in taste and slightly more bitter, which is due to the climatic conditions after the first harvest. The tea that emerges from this period has a more mature, robust aroma.

The third plucking cycle, "Sanbancha", takes place in summer. Here, the tea leaves are often coarser and contain more tannins, which gives the tea a more pronounced flavor. This period is characterized by the fact that sencha from the third harvest is often less expensive, but is very tasty and versatile in preparation.

In addition to Sencha, there are tea varieties such as Gyokuro and Matcha, which are cultivated under controlled conditions and to high standards. These teas are based on a special shading method - called "Oishitaen" - to increase chlorophyll production and preserve the content of amino acids such as L-theanine. The plucking period for Gyokuro also falls into the first or second phase and requires meticulous care to preserve the sophisticated flavor.

In Japan, the picking period is not only determined by climatic factors, but is also deeply intertwined with rituals and festivities, especially in connection with spring festivals. These traditions not only honor the new beginning, but also pay tribute to the meticulous handiwork of those who tend the tea with unparalleled love and precision.

The plucking period is therefore not just a time slot in the agricultural calendar, but an integral part of Japanese tea culture that inextricably reflects the essence and philosophy of this noble art. It expresses the deep connection between man and nature that is reflected in every brewed leaf, evoking the centuries-old harmony that makes Japanese tea an incomparable cultural experience.