Although we might enjoy drinking tea every day of the year, it is a seasonal agricultural product. Understanding the tea harvest seasons around the world can help with understanding when the best time to purchase new teas is. This guide explores the major tea-producing regions and their harvest cycles.
China
China’s vast geography creates diverse tea harvest seasons. Green tea is typically harvested earliest in the year, while oolongs and puerh are more commonly made a bit later.
Spring Harvest (March-May): The most prized harvest season in China, particularly for green teas. The early spring buds, known as “Pre-Qingming” (before April 5th), command premium prices. Famous teas like Dragonwell and Bi Luo Chun are harvested during this period.
Summer Harvest (June-August): The hottest part of the year causes tea plants to grow more quickly. This doesn’t give much time to store nutrients, resulting in a less complex taste. Teas made during this time are typically mass-produced for blending and other purposes for that reason.
Autumn Harvest (September-October): Produces balanced teas with moderate caffeine content. Autumn teas, especially oolongs like Tie Guan Yin, are usually more aromatic than their spring counterparts.
Winter Dormancy (November-February): Most tea plants rest during the winter, though some frost-resistant varieties in southern regions continue limited production.
India
India’s tea harvest seasons follow regional climates:
Darjeeling:
First Flush (March-April): Light, floral, and highly sought-after
Second Flush (May-June): Muscatel character, fuller-bodied
Monsoon Flush (July-September): Stronger, less refined
Autumn Flush (October-November): Mellower notes with copper colored liquor
Assam:
First Flush (March-April): Lighter and smoother
Second Flush (May-June): Malty, rich “tippy” teas, more prized than 1st flush
Monsoon Flush (July-September): A period of heavy rainfall, full-bodied but lower quality
Autumn Flush (October-November): Balanced flavor profile
Nilgiri: Year-round production with variances, usually peaking during the rainy season.
Japan
Japan’s tea harvest seasons can vary by region as well as the cultivar being used..
Ichibancha (First Harvest): Late April to early June produces the year’s most prized teas, featuring delicate sweetness and fresh, vibrant flavors. Sencha made during this time is called Shincha.
Nibancha (Second Harvest): June to July – yields more robust teas with deeper flavor profiles.
Sanbancha (Third Harvest): August to September – stronger and less refined characteristics.
Yonbancha (4th Harvest): October to November – thicker and more fibrous leaves. More suitable for roasted teas like Hojicha.
Most premium Japanese teas like gyokuro and high-grade sencha come from the first harvest.
Taiwan
Taiwan’s harvests vary by altitude:
Spring Harvest (March-May): The most desirable season, producing aromatic, flavorful oolong teas.
Summer Harvest (June-August): Faster growth produces more astringent teas, often used for everyday consumption.
Autumn Harvest (August-October): Sometimes more bitter, but a skilled tea maker can make them more balanced.
Winter Harvest (October-December): Slow growth in cooler weather creates exceptional flavor complexity in high-mountain oolongs.
High Mountain Regions: Typically limited to spring and winter harvests due to the climate conditions, with winter harvests often considered superior.
South Korea
South Korea’s tea harvest seasons follow corresponding points on a lunisolar agrarian calendar.
Woojeon (before April 20th): Highest quality, bud only.
Sejak (after April 20th): Made with a bud and a leaf.
Jungjak (around May 20th): Young leaves, still highly prized.
Daejak (around June 21st): Lower quality, made with mature tea leaves.
Balhyocha and Hwangcha are both typically made in the spring, but can be produced during later harvests.
Sri Lanka (Ceylon)
Sri Lanka’s harvests vary by elevation:
Low-Grown (Sea level to 2,000 ft): Year-round production with peak quality January to March, yielding robust, full-bodied teas.
Mid-Grown (2,000 to 4,000 ft): Year-round production with best quality during dry season (January to March), producing medium-bodied, flavorful teas.
High-Grown (Above 4,000 ft): Seasonal quality peaks from January to March and July to September, creating bright, citrusy notes.
Kenya and East Africa
East African tea regions benefit from an equatorial climate:
Year-Round Production: Consistent harvesting throughout the year due to steady rainfall and temperature.
Slight Quality Variations: January to March often yields brighter, more aromatic teas due to drier conditions.
Main Harvest Periods: Two peak seasons from March to July and October to December, coinciding with rainy seasons.
How Tea Harvest Seasons Affect Quality
Several factors influence tea characteristics across seasons:
Growth Rate: Slower growth in spring and autumn generally produces more complex flavors and aromas.
Sunlight Levels: Higher UV exposure affects polyphenol development and flavor compounds.
Temperature: Cooler temperatures often yield more complex flavor profiles with higher amino acid content.
Rainfall: Drought stress or excessive moisture significantly impacts flavor development.
Climate Change: Many tea-growing regions are being affected by climate change. Tea harvest seasons will need to change in the future as a result.
Tips for Purchasing Tea Seasonally
- Purchase Timeline: Plan to buy spring green teas and 1st flush Darjeeling soon after harvest to experience their fresh characteristics. This is not as important for later harvest teas, but you should only buy what you can drink within the next 6-12 months.
- Storage Considerations: Store freshly harvested teas properly to maintain their qualities. Avoid exposure to air, heat, light, and moisture. Buying in bulk isn’t always best because the tea will lose its flavor over time. Green tea is less shelf-stable than oolong or black tea.
- Vintage Awareness: Look for harvest dates when making selections to help understand what you’re drinking. Avoid buying teas that do not provide this information, as they may be stale.
- Compare and Contrast: Taste different harvest seasons from the same region side-by-side to learn the difference between them and your personal preferences.
Understanding tea harvest seasons adds another dimension to tea appreciation. The next time you enjoy your favorite cup, consider not just where it was grown, but also when it was plucked.
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