Ichibancha (First flush) - What is it?

The fade of the cherry blossoms marks the coming of the end of spring, and as spring fades, crop farmers look forward to the first harvest of the year - starting from the day called Hachijyu Hachiya (lit. Eighty-eighth night), the 88th day after the first day of spring.

Tea farmer hand-picking leaves.

This day marks the optimal time for harvesting tea leaves that are full of nutrients absorbed from the soil, stored over winter.

Tea farmers have approximately 2 weeks to pick the first harvest tea leaves, hence, the first harvest fetches higher prices, and costs more to produce.

Matcha made from the new buds that sprout in spring is concentrated in these nutrients, have a superior amino acid profile, more intense colour, umami, and sweeter taste. Stay tuned in the following weeks to learn more about what makes matcha, matcha!

Here at Matchaya, we bring only the best to you from our artisanal tea farms in Uji, Kyoto - to celebrate and appreciate the inspiration from the dedicated tea farmers, we bring to you our Ceremonial Koicha Soft Serve, exclusively from 30.04 - 30.05!

Experience the intense green and creamy umaminess, piped in a fragrant, black charcoal cone, only at Matchaya! 

P.S. This isn't our regular Matcha Soft Serve - look forward to enjoying a stronger kick of matcha & umami, only for REAL matcha fans 😉

Can't head out but want to have a taste ASAP? Not to fret, the Ceremonial Koicha Soft Serve is available in tubs as well, available for delivery!


For our in-store members, we have something special for you - enjoy a one-time 50% OFF* our Ceremonial Koicha Soft Serve from 30.04 - 30.05! If you're not a member yet, walk-in to sign-up at any of our outlets to enjoy this promotion and future privileges!

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