Choosing Between Spring and Autumn Harvests Matcha

Regarding the difference between matcha’s first flush and autumn harvest, the key distinctions lie mainly in their delicacy of flavor and aroma.

I. First Flush
Picking time: Early Spring, from March to May.
Features:
• Stronger umami and a more delicate aroma
Spring buds are rich in amino acids, giving matcha a distinctive sweet and fresh taste.
• Brighter, more vibrant green color
Shading and nutrient accumulation during spring allow the tea leaves to develop a vivid emerald-green hue.
• Smoother texture with lower bitterness
Lower tannin content results in a milder, more mellow flavor.

II. Autumn Harvest
Picking time: September to October.
Features:
• More intense aroma but less delicacy compared to spring tea
Amino acids decrease while polyphenols increase, creating a stronger aroma but less sweetness than spring matcha.
• Darker or slightly yellowish-green color
Longer sun exposure and older leaf age make the color less bright.
• More astringent and stimulating taste
Higher polyphenol levels contribute to a stronger, sharper flavor.

Summary
If you prefer a smooth taste with a delicate aroma, first flush matcha is the ideal choice.
If you enjoy a stronger aroma and don’t mind a slightly bitter or astringent taste, autumn harvest matcha is a good option.