First Flush Matcha, and Why Tea Lovers Get So Excited About It

If you have ever heard someone talk about first flush matcha with a little extra excitement in their voice, there is a good reason!

At Pluck Tea, we recently moved away from using the term “ceremonial” matcha. Not because the tea changed, but because our understanding deepened. As we spent more time learning directly from tea farmers and tea experts in Japan, it became clear that the most meaningful way to talk about matcha is through its harvest, its origin, and its flavour, not made up marketing terms.

That is where first flush matcha comes in.

Let’s start with the basics. What is a tea flush?

A “flush” refers to each new growth cycle of the tea plant. Every time tea leaves are harvested, and new buds appear, that growth is considered a flush.

Most tea farms experience three to five main flushes each year:

• First flush, also called spring flush
  
• Second flush, or summer flush (there may also be a third and fourth summer flush)
  
• Fall flush

Why is first flush tea so special?

First flush tea is harvested in early spring, after the tea plants have rested throughout the winter. During that colder season, nutrients are stored deep in the roots. When spring arrives, those nutrients are sent straight into the first new buds.

The result is bright green leaves with a fresh, delicate flavour, light astringency, and remarkable depth. Cooler temperatures and gentler sunlight mean the leaves grow more slowly, which further enhances their complexity.

These first flush leaves are known to contain the highest concentration of nutrients, and they are prized for their aromatic, refined flavour.

First flush and matcha

Traditionally, first flush leaves were reserved for high grade matcha. Matcha made from these leaves is layered, umami forward, and naturally smooth. It is best enjoyed on its own, whisked simply with water, allowing the character of the tea to shine without milk or sweeteners.

Because first flush only happens once a year, quantities are limited. This makes first flush matcha highly sought after, and often the most valuable harvest of the season.

Beyond matcha, first flush leaves are also used to produce shincha in Japan, a celebrated seasonal green tea known for its fresh aroma and vibrant umami.

How later flushes differ

Second flush, or summer harvest, takes place in warmer weather with longer days and stronger sunlight. The leaves grow more quickly and develop a bolder, more robust flavour. These teas often have more chlorophyll and a stronger vegetal profile, making them ideal for matcha lattes and blends that need to stand up to milk.

Third flush, or autumn harvest, produces thicker, more mature leaves. These are commonly used for culinary matcha and roasted teas. Hojicha, for example, is often made from later flush leaves and offers cozy, nutty, and comforting flavours that feel perfect for fall and winter steeps.

Why first flush matcha matters

First flush matcha is prized not only because it is limited, but because it represents the purest expression of the tea plant at its most vibrant moment. The colour is often a deep, luminous green. The flavour is aromatic, delicate, and full of umami. It is the matcha many enthusiasts seek when they want to experience tea in its most refined form.

As matcha continues to grow in popularity around the world, we wanted to give our tea communi-tea the opportunity to explore these differences more deeply. That means celebrating harvest times, regional terroir, and the craftsmanship behind each matcha we offer.

A new way to explore matcha

Moving away from the word “ceremonial” allows us to tell a more honest and meaningful story. One rooted in seasonality, farming practices, and flavour.

If you are curious to taste what makes first flush matcha so special, we invite you to explore both regional differences and flushes to discover how spring harvest matcha expresses itself across Japan.

Taste the regional differences of first flush matcha here.