The First Flush Season, Once Again.

The season of ichibancha—the year’s very first tea harvest—has arrived once more.

With the arrival of spring, tender new buds begin to appear in the tea fields. Each year, this moment reminds us of the profound beauty of Japanese tea, crafted in harmony with nature.

Throughout the long winter, the plants have quietly stored up nutrients and energy.
All of it is now concentrated in a single, delicate bud.

From Tanegashima in the south, the tea harvest slowly moves northward through Kyushu and Honshu—just like the cherry blossom front that sweeps across Japan.
Amid these ever-changing seasonal landscapes, ichibancha once again begins to grow, slowly and carefully.

To draw out the rich umami and gentle sweetness of the leaves, we pay the closest attention to every detail: the timing and length of shading, how water is managed, and how to carefully select just the right buds to harvest.

Each spring may seem the same, and yet no two are alike.
Subtle changes in climate and soil conditions create unique nuances in the aroma and taste of the tea.
At ISSO TEA, we cherish these gifts from nature and handcraft each tea with great care, just as we do every year.

To learn more about ichibancha, we invite you to read ISSO TEA SCHOOL vol.1.

ISSO TEA'S FIRST TEA