Nihondaira

**First flush timing:** The first harvest (一番茶, ichibancha) in late April–early May produces the year's highest-quality sencha — young leaves with maximum amino acids (umami) and minimal tannins (bitterness). This 3-week window is when tea farms are most active and photogenic. Workers hand-pick leaves at dawn (5:00–9:00) when dew keeps leaves supple; visiting during early morning harvest requires advance arrangement with tea farms but offers unparalleled authenticity. **Maruzen Tea Roastery experience:** This family-run tea farm offers comprehensive 90-minute tours (Japanese with English handout) covering: tea plant biology, picking techniques (thumb-and-forefinger pinch of top 3 leaves), steaming/rolling process in factory, and guided tasting of 5 tea grades from same harvest. The ¥1,500 price includes souvenir tea. Book 1 week ahead via email (see website). Tours run 10:00 and 14:00 daily except Tuesday. **Photography strategy:** The Nihondaira Yume Terrace observation deck (夢テラス, elevated 360° viewing platform) provides classic tea-plantation-with-Fuji composition. Best light: early morning (7:00–9:00) when Fuji is visible (afternoon clouds obscure peak), and dew highlights tea bushes. Winter (Dec–Feb) offers clearest Fuji views but tea fields are dormant (dark green, less vibrant). Golden hour (16:00–17:30 summer, 15:00–16:30 winter) creates warm side-lighting that emphasizes plantation rows' geometric patterns.