The 3 seasons of tea

The 3 seasons of tea

Tea harvests vary with the seasons: spring teas offer lively, delicate aromas, summer teas feature robust flavors and intense fruity notes, while autumn teas are characterized by roundness and ripe fruit and woody flavors. Each season brings a unique taste experience, from the freshness of spring to the aromatic depth of autumn teas.

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Organic green tea Shincha from Japan 2024 - Shincha Uji
Japanese green tea - Shincha 2024 - 50 g

Shincha Uji

€26.45
Landscape INDIA

Except in winter, when the tea bushes are dormant, tea leaves are harvested several times a year, even during the monsoon season.

But for quality teas, there are three harvests to remember: spring, summer and winter. Each has its own name, depending on the country, and even within these harvests there can be qualitative distinctions. In China, for example, the mingqian teas (明前) made from tender buds hand-picked before the Qingming Festival in the first days of spring are the most prestigious of the year, and of course the most sought-after.

The freshness of spring harvests, the intensity of summer harvests and the roundness of autumn harvests give each harvest a particular character and often correspond to the craving of the moment. The round, warm, fruity aromas of a Darjeeling third flush (autumn harvest) are particularly appreciated as soon as the temperature cools.

That's the charm of living with the three seasons of tea.

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