Hachiju Hachiya (八十八夜), or the “88th night,” marks a quiet but important moment in Japan’s tea calendar. It falls on the 88th day after Risshun, the first day of spring, usually landing around May 1st or 2nd.

With the arrival of spring, the first new leaves begin to grow. This is the beginning of Ichibancha, the first harvest. These early leaves set the tone for everything that follows. High in L-theanine and low in bitterness, they produce a smooth, balanced cup with a vibrant green color and fresh aroma.

Harvesting around Hachiju Hachiya is less about precision and more about alignment with nature. Too early, and the leaves aren’t ready. Too late, and they begin to lose their softness. There’s also a saying in Japan: tea picked on the 88th night brings health and longevity. Whether taken literally or not, the idea holds, this is tea at its highest quality.

For us, it’s a reminder that good matcha starts long before it reaches the bowl. It begins in the field, in a short window each year, when everything meets at the right moment.