Ichibancha

Ichibancha refers to the first flush of tea leaves harvested in spring. This term is primarily used in Japan for high-quality green teas like sencha and gyokuro. The leaves are typically harvested in April or May, depending on the region and climate. Due to the specific growing conditions during this early harvest, ichibancha leaves are known for their tender texture, vibrant green color, and complex flavor profile. They tend to be richer in amino acids, particularly L-theanine, which contributes to a sweeter, more umami taste and a smoother mouthfeel. Conversely, they are lower in catechins, the compounds responsible for bitterness. Teas made from ichibancha are often considered premium due to their delicate nature and the limited availability of the first harvest. The distinct characteristics of ichibancha make it highly sought after by tea connoisseurs.