In Japan, spring marks the beginning of the Green Tea season. One key date is Hachijūhachi-ya (the 88th night), which falls on May 1 in 2025. It signals the traditional start of tea harvesting and is deeply rooted in Japanese agricultural culture.
Table of Contents
If you’re interested in other seasonal customs, please see below.
Chapter1. What is Hachijūhachi-ya?
Hachijūhachi-ya (八十八夜) means the 88th night after Risshun (立春), the traditional first day of spring. Risshun usually falls in early February. In 2025, Hachijūhachi-ya falls on May 1.
The Japanese calendar, which came from the old Chinese calendar, divides the year into 24 seasonal periods. Four of these mark the beginning of each season: Risshun (spring), Rikka (summer), Risshū (autumn), and Rittō (winter).
Farmers start picking the first tea leaves of the year—called shincha—around Hachijūhachi-ya. Many Japanese people know this date because schools teach a song about it. The word “Hachijūhachi-ya” remains a strong part of Japanese culture today.
Chapter2. What is Shincha (新茶)?
Shincha means “new tea” and comes from the very first young tea leaves of the year. People also call it ichibancha (一番茶), which means “first-picked tea.” Farmers usually begin harvesting shincha from late April to early June.
After the shincha season, farmers harvest the next batches in stages:
nibancha (二番茶) in June to early July,
sanbancha (三番茶) in mid-July to August, and
yonbancha (四番茶 or 秋冬番茶) in September to October.
Shincha grows slowly through the cold winter, so the tea leaves store more nutrients and energy. This makes shincha rich in flavor, naturally sweet, and low in bitterness. Farmers can only harvest a small amount, which makes it a rare and special tea to enjoy each spring.
Chapter 3: Where is Famous for Green Tea in Japan?
According to Japan’s Ministry of Agriculture, Forestry and Fisheries, several regions lead the country in green tea production. Each area has its own tea varieties and growing conditions that create unique flavors.
Shizuoka
Shizuoka produces the largest amount of green tea in Japan. Tea farms stretch across hills and valleys, offering beautiful views with Mt. Fuji in the background. Many people enjoy its well-balanced aroma and smooth flavor.
Kagoshima
Kagoshima, in southern Japan, is known for early harvests and mellow-tasting tea. Two well-known local varieties are Chiran-cha (知覧茶) and Kirishima-cha (霧島茶). In Minamikyūshū City, the volcanic ash from Sakurajima has created fertile, well-drained soil. The area also enjoys a warm climate and plenty of sunshine, which support the growth of flavorful tea.
Mie
Mie Prefecture grows Ise-cha (伊勢茶), a green tea with a clean and refreshing taste. It ranks among Japan’s top three tea-producing regions and contributes to many bottled green tea blends found across the country.
Uji, Kyoto
Uji has a long history of tea cultivation and is known for high-grade matcha and gyokuro. Many consider Uji Matcha one of the three most famous teas in Japan, along with Shizuoka-cha and Sayama-cha (from Saitama Prefecture).
Chapter 4: Recommended Shincha Products
If you’re curious to try fresh Shincha (new tea) this season, here are well-loved options you can easily order online. Many of these are available on Amazon Japan, and they make great introductions to Japanese green tea culture. Please look for the kanji 「新茶」 when shopping to make sure you’re getting this year’s first harvest.
This Shincha is produced by Sajimoto, a farmer who has received a regional award at the National Tea Appraisal Competition. The tea is hand-picked and carefully dried using far-infrared heating, resulting in a fragrant and high-quality Japanese green tea.
Chiran tea is produced in the lush, nature-filled town of Kawabe, Minamikyūshū City, home to the famous tea merchant Furuichi Tea. Known for its beautiful water selected as one of the ‘Top 100 Famous Waters of the Showa Era,’ this tea is grown in a region rich in natural beauty. The rare tea leaves used in this blend, called ‘Asatsuyu,’ make up only 1% of the entire tea field.
Kiyosen is a dedicated tea company based in Ujitawara, Kyoto—the birthplace of Japanese green tea. They were founded with a passion to share the charm of green tea across Japan. Their Uji tea is carefully grown on mist-covered mountain slopes, an ideal environment for producing high-quality leaves. This fresh Uji Shincha is harvested only once a year during this special spring season.
Enjoying Shincha is a refreshing way to welcome Japan’s green tea season. If you’re keen on Japanese green tea culture, check out the article below on the Japanese tea ceremony.
* When you purchase products introduced in the content, a portion of the sales may be returned to belongingJAPAN.
*Please note that there may be changes in availability or pricing. The prices listed above are as of May 1st, 2025. For further details, please check Amazon.co.jp.
