Spring harvests - lively and fresh

Spring harvest

The spring harvests known as "first flush" in India, "chun cha" in China and "ichibancha" in Japan (sold as "shincha" when released) are perhaps the most eagerly awaited by tea lovers. Some of these harvests, which generally take place between March and April or even May, are the most prestigious of the year.

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Organic green tea Shincha from Japan 2024 - Shincha Uji
Japanese green tea - Shincha 2025 - 50 g

Shincha Uji

€26.54
Landscape INDIA

Discover the spring harvest

Mingqian (明前), made exclusively from tender buds harvested by hand in early spring before the Qingming (Clear Light) Festival, represent the quintessence of Chinese green teas. The daily quantity of leaves harvested is minimal: 4 kilos of fresh leaves are needed to obtain one kilo of finished tea!

Darjeeling First Flush teas, the first of the year, are also the most prized for their rich, refined aromas with immediately recognizable floral and fruity notes, earning them their reputation as the champagne of black tea.

In Japan, only the leaves from these spring harvests are used to make the country's most prestigious teas, matcha and gyokuro.

In general, spring buds offer lively, delicate and exceptionally fresh aromas. They literally explode their springtime flavours in the cup, with a veritable condensation of aromatic principles slowly accumulated as winter draws to a close.

Their silky infusion, rich in essential oils from the first shoots of the year, delivers characteristic floral, fruity and herbaceous notes, offering a unique sensory experience that combines lightness, delicate aromas and great complexity.

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