Schedule of Seasonal Matcha

In Japan, the rhythm of nature profoundly influences daily life, from traditions and festivals to the nuances of seasonal cuisine. The world of Matcha is no exception having also close ties to the changing seasons as a celebration of the distinct characteristics and the ever-changing beauty each season brings. Following the special cycle of the tea world, there are different tea ceremonies for specific times of the year, and special matcha blends are made featuring the unique traditions and characters of each season.
 

The teas of anticipation: Spring Tea Blends

As winter bids farewell, spring comes with blossoms, outdoor gatherings, and a sense of rejuvenation. It is also the busiest season in the matcha world. There is a lot of excitement around the new harvest. While we are waiting for the new tea, we can already celebrate the fresh and fragrant spring with special spring blends. The tea ceremony world is buzzing with various events, which are all great occasions to enjoy the best spring teas. In February and March, we remember the passing of the founder of the tea ceremony, Sen no Rikyu, and in May, there are auspicious ceremonies centered around the hearth of the new season - the portable brazier, the “Furo”. 

Spring edition teas are exceptionally fresh and verdant with a lighter body.

Our special Spring blends:

 Horii Shichimeien:
 Matcha Harumoe no Shiro, Matcha Harumoe no Mukashi
 

 Marukyu Koyamaen:
 Matcha Haru Kasumi

Availability

The limited edition spring blends are available from mid-February until late April or while the stock lasts.
 

The taste of renewal: Shincha

From around mid-April to mid-May, the tea harvest begins by picking the youngest and greenest tea leaves and the shincha season starts. The quickly processed, young, and delicate tea leaves capture the essence of the season's rejuvenation, and the ritual of enjoying the verdant and fresh shincha becomes a celebration of nature's renewal. Tea makers release their new harvest matcha during the shincha season.

Shincha matcha are fresh with leafy notes, rich and gently bitter.

Our teas released in the Shincha Season:

 Hekisuien:
 Shincha Matcha
 

 Horii Shichimeien:
 Shin Matcha Kunpu no Shiro, Shin Matcha Kunpu no Mukashi
 

 Marukyu Koyamaen:
 Hatsu Enishi Shin Matcha
 

 Yamamasa Koyamaen:
 Shin Matcha Wakaba
 

Availability
Shincha are available from early May until the end of July or while the stock lasts.
 

Teas for beating the summer heat:

Summer is a scorchingly hot time in Japan. To find a little relief in the heat, tea ceremonies tend to be held in the cooler hours of early morning, and there are summer matcha available that can be prepared cold. Usual matcha might might not perform perfectly when prepared with cold water while summer matcha maintain their great flavors even at lower temperatures. In the case of some summer matcha such as Matcha Suzukumo and Awaraku, the tea undergoes freeze-drying which changes the texture of the powder. These matcha do not need sifting before consumption.

To beat the summer heat, summer edition teas tend to be light, refreshingly green, and pleasantly bitter.

Our teas released in the summer season:

 Horii Shichimeien:
 Matcha Seseragi no Shiro, Matcha Seseragi no Mukashi
 

 Marukyu Koyamaen:
 Matcha Suzukumo, Matcha Awaraku
 

 Yamamasa Koyamaen:
 Reiyou Matcha, Reiyou Matcha Kiyotaki
 

Availability
The summer tea blends are available from the beginning of June until the end of August.
 

Tea unsealed: Kuchikiri and Tsubokiri

Traditionally, before the era of air-tight packaging, tea farmers used to keep their tea in large "tsubo", vessels. In Kyoto, in the summer season, they sealed the tsubo with paper and carried them to Mount Hiei. The mountain was cool, keeping the precious Uji tea fresh and aromatic. The farmers kept their Tencha in tsubo and only took out the amount they wanted to grind for matcha. At the beginning of November, the new season of tea begins and the Ro (sunken hearth) is used for the first time opening the winter season. This is also the time when the tea, maturing since the harvest, is the best. The seal of the jar with new tea plucked in spring is ritually broken and the new tea is used for the first time. The ritual of breaking this seal of the tea jar is called Kuchikiri.

The limited autumn blends created for this season are called Tsubokiri which is essentially the same as Kuchikiri, referring to the tradition of unsealing the tea jar and savoring the matured tea for the first time.

Autumn blends tend to be creamy with toasty undertones. Perfect for the transition from the warmth of summer to the chill of winter.

Our teas released in the Autumn season:

 Horii Shichimeien:
 Matcha Kinshū no Shiro, Matcha Nishiki no Mukashi
 

 Marukyu Koyamaen:
 Tsubokiri Matcha
 

 Yamamasa Koyamaen:
 Kuchikiri Matcha Tsubo Nishiki
 

Availability
The limited edition Autumn blends are available from early October until early December or until the stock lasts.
 

Christmas tea delight:

Although Christmas is not a traditional celebration in Japan, in recent years, it has become increasingly popular. Many shopping centers and streets are adorned with colorful lights and decorations. Christmas in Japan focuses on couples who often celebrate Christmas Eve with romantic dinners.

Last year for the first time Marukyu Koyamaen created a special festive blend for Christmas, Seiya no Shiro, the White of the Holy Night.

Availability
Seiya no Shiro is available through December or while the stock lasts.
 

Toasting to health and happiness: Ōbukucha

The year ends and starts with ōbukucha, literally the "great fortune tea.” served during the New Year’s festivities, from early December until the end of January. Traditionally, on New Year’s Day, the whole family gathers and has ōbukucha together to begin the new year in the best of health and high spirits. 

Ōbukucha are robust and intense teas with exceptional creaminess to complement this cold season.

Our teas released in the Winter Season:

 Horii Shichimeien:
Ōbuku no Shiro, Ōbuku no Mukashi
 

 Marukyu Koyamaen:
 Matcha Ōbukucha, Matcha Ōbukucha Kin
 

 Maruyasu:
 Matcha Ōbukucha
 

 Yamamasa Koyamaen:
 Matcha Ōbukucha Kyōga
 

Availability
The limited edition winter blends are available from early December until early-late January or while the stock lasts.

SEASONAL MATCHA BY BRANDS

For more details, explanations, and suggestions, click on the tea you are interested in.

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