What is Ichibancha?
Nothing is more complicated than the plethora of teas available at our fingertips in our local grocery store online. Tea leaves picked earlier are often used in making high-quality teas such as Sencha. The later ones were used to make Hojicha or Genmaicha. That said, essential distinctions that help guide you to the best tea products to fit your need(s) should be made. One of those distinctions is understanding the importance of 一番茶 or Ichibancha or “first tea of the year.” Let’s look deeper into what makes “first tea” unique and special compared to other tea seasons.
There are three Japanese green tea-picking seasons, and they are:
Ichibancha / First tea – late April to May
Nibancha / Second tea – June to early July, or 40 days after leaves from Ichibancha were harvested.
Sanbancha / Third tea – This tea season happens in Southern parts of Japan. Summer Season is from mid-July or August to early August or early September.
While in some places, there is a fourth one since some areas’ four seasons are not distinct:
Yonbancha / Fourth tea – happens in the Autumn/Winter Season from September to October.
Japanese Green tea leaves from Nibancha (Second tea) and Sanbancha (Third tea) are more affordable, and tea drinkers in Japan often go for Nibancha to get quality and cheaper tea. Still, Ichibancha (First tea) provides Japanese green tea’s highest quality goodness and full health benefits.
First tea noted as 一番茶 or Ichibancha, refers to the entire first harvest of the season. Japan’s geographical and topographical landscape makes its tea season straightforward with harvest beginning generally in April and extending into May. The southern tip of Kyushu has first dibs on harvest with tea farms extending just north of Tokyo on the Kanto plain. In some places, the last Japanese harvest season can extend to October and is often noted as 四番茶 or Yonbancha, or “fourth tea.” It seems odd that such classifications are required from the first to the fourth tea season. There are, however, notable reasons as to why.
What makes ICHIBANCHA UNIQUE?
Also called Shincha, this tea comes from the tea plant Camellia Sinensis. Yes, Gyokuro and Sencha, for example, share the same tea plant. For instance, tea plants north of Tokyo are modified to withstand cooler temperatures and often appear darker. Tea plants across parts of Japan withstand winter temperatures with the tea buds idling for warmer temperatures generally reached in March. The buds begin to develop their new leaves and the year’s first harvest is set in motion. Upon the development of the year’s first leaves, Ichibancha or first tea can take place. Those tea leaves are young and tender and look full of nutrients because of their vibrant green color. Farmers will begin to harvest the tea leaves. Tea leaves are often quickly moved to processing plants, given that oxidation starts immediately after harvest and begins changing the leaves. Imagine you cut up an apple and leave it on the counter for several hours, this same process affects the leaves. There are, of course, farmers who allow oxidation to take place to some degree. Oxidation can be critical in determining the type and quality of tea produced.
Beyond the degrees of concern from oxidation, Ichibancha’s uniqueness from its later counterparts is further defined by its aroma nutrients, and chemical makeup. Ichibancha contains approximately 3 times more theanine than Nibancha. Theanine provides sweetness to the leaves and is a known stress reliever for drinkers.
WHAT TEA IS MADE FROM ICHIBANCHA?
As mentioned earlier, Sencha, Gyokuro, and Matcha can be made during Ichibancha. Sencha, translated to steamed/simmered tea, is widely popular, and its flavor ranges from sweet and grassy with umami flavor to astringent, depending on the environment, land, and how the first tea leaves were processed.
Gyokuro, translated to Jade Dew, came from the same tea plants as Sencha and shaded from sunlight for a few weeks to a month before tea leaves were harvested—the sun deprivation results in preserving more chlorophyll and enhancing the amino acids such as L-Theanine, keeping a deep green color and the sweetness with deeper umami.
Matcha is tea leaves picked during Ichibancha and turned into powder form. It has more nutrients and a rich umami flavor since many fresh tea leaves were powdered and packed into a small tin can.
On Nibancha, nutrients and health benefits dropped considerably from Ichibancha, and Sanbancha has even fewer nutrients than NIbancha. Even Yonbancha, in some areas, has the lowest tea quality of all tea-picking seasons.
Despite Ichibancha being the highest quality, Japanese green teas from other tea-picking seasons, such as Genmaicha, Bancha, and Houjicha (Black Tea), are also good to drink. Despite Nibancha’s more mature leaves and strong taste, it has produced more catechins, an antioxidant from the tea plants. Tea leaves picked during Nibancha are still considered high-quality.
Sanbancha has a milder flavor, while Yonbancha is the mildest and can be consumed by people who want less caffeine. Both seasons produce teas with a refreshing taste.
Tea leaves picked from Nibancha to Yonbancha are also used to make green tea bottled drinks.
Why is the 88th day important?
The first harvest is further bolstered with a uniquely Japanese tradition. Hachijuhachiya or 88th day is the 88th day of spring counted down from Risshun, or early February. Because Hachijuhachiya has been carried from the traditional pre-western Japanese calendar, Risshun marks the beginning of spring and doesn’t necessarily fall on a set date year in and year out. Around May 2nd, tea buds begin to sprout and tradition holds that if you drink from those leaves, you will be protected from paralysis. In Kyushu, several important markets sell this specific tea, with an area in Nagasaki stating that if the tea market wind blows you, you will be protected from sickness all year. Ichibancha has immense traditional importance and further distinguishes itself in biochemical makeup.
If you’re ever visiting Japan or searching the market for tea through the spring season, Ichibancha is something you’ll likely come across but it’s something to add to your tea portfolio. It’s unique for the reasons stated above but more than that, it will set apart an aroma and flavor you won’t experience for the remainder of the year. Yes, tea is complicated which is why so many of us love it.
Here are examples of tea we carried mentioned in this blog post:
Ichibancha — Frequently Asked Questions
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About the author
Kei Nishida
Author, CEO Dream of Japan
Certification: PMP, BS in Computer Science
Education: Western Washington University