2026 First-Flush Teas: The Flavors of Spring Find Their Way into Your Teapot

China's 2026 Mingqian Teas: Invite the Cream of Chinese Green Teas into Your Cup

Rare early-harvest teas reserved almost exclusively for the Chinese domestic market, “Mingqian” (明前) teas represent the quintessence of green teas in the country. Composed almost entirely of buds, they are harvested in the spring from late March to early April, before the Qingming Festival (April 4, 2026). The daily harvest, gathered exclusively by hand, is minimal, and it takes 4 kg of fresh leaves to produce just one kilo of finished tea!

It is with great pleasure that we offer you these fine teas from these small-scale harvests. Their smoothness and particularly sweet, fruity aromas make them exceptionally indulgent teas. With their rich aromatic complexity, they symbolize the awakening of spring after a long period of dormancy for the tea plants.

Premium spring teas rich in aromas and flavors, for a truly special tasting experience

This year, spring 2026 in China varied across tea-growing regions but was generally favorable for harvest quality. In the Enshi region, heavy rainfall in early spring marked the season, while slightly lower average temperatures in March caused a slight delay in the start of the “Mingqian” tea harvests, which began around March 25. Despite this delay, the quality of the harvested teas remained very satisfactory, with expressive and well-structured leaves.

In contrast, in the Yunnan regions, spring was mostly sunny. The spring tea harvests were able to begin as early as mid-March under favorable conditions. A slight drought was observed in some areas, but it had no notable impact on the quality of the leaves, which exhibit a beautiful aromatic concentration and great clarity in the cup.

In both cases, the tea plants grew under relatively stable conditions, allowing for the even maturation of young shoots and a good concentration of aromatic compounds. After the winter dormancy period, the nutrient-rich sap was able to fully express itself, giving rise to spring teas that are delicate, balanced, and expressive.

This 2026 vintage thus stands out for its beautiful diversity of flavors, yet with one remarkable common thread: precise, luminous, and indulgent infusions that live up to their prestigious terroir.

Our top picks among the 2026 Chinese teas:

• Spring Sprout
• Fuding Silver Needles - 福鼎银针

Fuding Silver Needles: the irresistible freshness of a prestigious white tea…

As soon as the temperature starts to rise, the freshness of a white tea becomes irresistible! And when it comes to a “Mingqian” made from the prestigious local Da Bai and Da Hao cultivars—as is the case with our Fuding Silver Needles—you can expect a true feast for the palate!

Hand-picked from tea gardens in Fuding, Fujian Province, this grand cru is composed solely of tender, plump buds with a naturally silky, silvery down.

Unlike green tea, this white tea has not been heated or rolled. The buds have simply been carefully handpicked, withered in the open air to remove most of their moisture, and sun-dried before being sorted and packaged—a process that gives these “silver needles” a very fresh and natural character.

Since they have undergone very little processing, however, they require hotter water and a longer steeping time than green tea. They then yield a lovely infusion with orange-hued highlights that exude succulent marzipan flavors accompanied by notes of licorice wood that linger on the palate.

Japanese Shincha 2026: Savor the Freshness of Japanese Green Teas

Grown between the sea and the mountains, Japanese teas are increasingly attracting green tea enthusiasts, who are drawn to the freshness, vibrant color, and flavors—both fruity and herbaceous—offered by these delicate needle-like leaves. Our 2026 vintage shincha teas come from Uji (the historic birthplace of green tea), Shizuoka (renowned for its mountain teas), Kagoshima (known for its mild climate and volcanic soils), and Miyazaki (famous for its traditional kamairicha and teas with delicate, fruity notes).

Like last year, we are fortunate to be able to offer this famous Kamairicha. This tea, highly sought after by Japanese green tea enthusiasts, is a rarity. Unlike other steamed Japanese green teas, it is produced using an ancient hot-plate roasting method (hon gama) similar to the Chinese method. The fruity and rich flavors of this grand cru are pleasantly accentuated by subtle roasted notes.

An excellent 2026 vintage, thanks in part to ideal weather conditions

The 2026 harvest ranks among the finest vintages for Japanese spring green teas. Spring was generally mild and consistent, allowing the tea plants to awaken gently as winter gave way to spring. Few frosts, stable weather, and a gradual rise in temperatures fostered the harmonious development of the young shoots, sometimes slightly ahead of the usual schedule. Aromatic compounds were able to accumulate slowly and smoothly, setting the stage for particularly rich and balanced teas.

The infusions, with their lovely freshness, are often accompanied by a deep umami flavor. Each terroir is easily recognizable by its distinctive organoleptic profile.

Yields were generally good this year, with no significant drop as is sometimes seen in the first harvests of the year, which are most sensitive to weather fluctuations.

We are pleased to offer you these Shincha teas from Japan’s leading growing regions. They have everything one expects from Japanese spring teas: herbal, expressive infusions that are silky on the palate.