What to Expect from Teas from Each Season
This article describes the characteristics of each tea season and explains when producers harvest different tea types.
Tea Harvesting Seasons
| Tea Type | Primary Harvest Season | Typical Harvest Period |
|---|---|---|
| Purple Tea | Spring | March through May |
| Black Tea | Summer | Smaller-leaf, lower-elevation varieties may begin around June |
| Oolong Tea | Spring and autumn | Some premium varieties reach harvest at the end of winter |
| Puerh Tea | Spring and autumn | Harvested throughout both seasons |
| White Tea | Spring | Harvested during the spring season |
Spring Tea: Nature’s Reawakening
Spring breathes life back into tea trees after winter. During the colder months, the tea tree stores its vitality in its roots. Amino acids develop there before moving to the upper portions of the tree. This dormant period allows the tea to accumulate an abundance of nutrients.
Mild winter sunlight slows the tree’s growth and supports the formation of aromatic compounds. Spring tea offers a rich, vibrant character with a glossy appearance, robust aroma, bold flavor, sweet aftertaste, and tender yet substantial leaves.
The leaves often appear plump and covered in fine hairs. They also feature prominent veins and slightly indistinct serrated edges. These characteristics distinguish spring tea from summer and autumn harvests.
The first spring flush, known as “Mingqian Tea,” stands out for its quality. It offers a powerful aroma and an abundance of nutrients. Teas from this early harvest provide a deep and satisfying experience, making them highly sought-after collectibles.
Popular spring harvests include light-roasted oolongs, Wuyi Rock Tea, and Purple Tea.
Summer Tea Season: The Intensity of the Sun
Farmers harvest summer tea during the hottest months of the year. Tea trees grow rapidly during this period, making prompt harvesting essential. Although the leaves may look robust, the rapid growth rate can outpace the tree’s ability to absorb nutrients.
Amino acid and vitamin levels decline, while anthocyanins, caffeine, and tea polyphenols increase. These changes create a more bitter flavor.
Summer tea often tastes less robust. Rapid growth weakens the roots, limits nutrient absorption, and produces thinner, more bitter tea. Producers typically use summer harvests to supplement large-scale production, where volume often takes priority over quality.
Popular summer harvests include large-leaf black tea and ripe Puerh tea.
Autumn Tea: A Season of Aroma and Nuance
Autumn tea combines characteristics of spring and summer harvests. During early autumn, cooler temperatures produce tea that resembles spring varieties. As the season continues, limited rainfall creates challenges.
The leaves may appear dry and aged after the previous spring and summer harvests. Nutritional deficiencies may also affect the tea’s overall composition.
Autumn tea features slender, delicate, and noticeably thinner leaves. It offers a milder flavor with less bitterness. Its captivating aroma stands out as its defining characteristic. The strong fragrance and restrained bitterness create a distinctive experience for tea drinkers seeking a different flavor profile.
Popular autumn harvests include roasted oolongs and certain Puerh varieties.
When Are Teas Harvested?
Producers harvest Purple Tea in spring between March and May.
They harvest black tea in late summer. Lower-elevation, smaller-leaf black tea may reach harvest earlier in the season, around June.
Farmers harvest oolong tea during spring and autumn. Some premium oolongs, including our Signature Oolong Tea, reach harvest at the end of winter as spring begins.
Puerh tea has harvest periods throughout spring and autumn, while white tea primarily reaches harvest during spring.
Alex
