Chinese Spring Tea Harvest Calendar
Are you a tea drinker? Chinese tea has become popular in recent years, with many enjoying their favourite teas throughout the year. However, have you ever wondered how the taste of tea is impacted by the season, especially in spring? As we welcomed the spring teas of 2025 into our collection, let’s explore how the Chinese tea harvest calendar works and why timing matters.
Everything you need to know about the harvest calendar
The Chinese tea harvest follows China’s lunar-solar calendar, which divides the year into 24 solar terms. These include the Spring Equinox, Qing Ming, Gu Yu, and Li Xia, key markers that guide when different cultivars are ready to be picked. But the calendar isn’t the only thing to see whether tea is ready to be harvested. There are three other important things to look for;
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Terroir(Climate, soil and elevation)
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Leaf maturity
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Processing tradition
Let’s break it down.
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Pre--Qing Ming (before the 4th of April)
Delicate green teas like Bi Luo Chun, Anji Bai Cha, and early Long Jing are naturally ready during this period. These teas are highly prized for their tenderness and light, sweet flavour.
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Gu Yu Teas (April 20 – May 5)
This is peak season for teas like Huangshan Mao Feng, Lu An Gua Pian, and Tai Ping Hou Kui. They benefit from slightly warmer weather and fuller leaf development, resulting in more body and complexity.
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Li Xia and Beyond (May onward):
Later harvests bring in oolongs like Wuyi Yancha, Tieguanyin, and Dancong, especially from higher-elevation regions where the cooler climate slows growth, enhancing flavour.
Why It Matters
Unfortunately, with the current market trend and the hype for the “First Flush Frenzy,” teas like Huangshan Mao Feng, from Anhui, are often overshadowed because they reach their prime after the Pre-Qing Ming hype has peaked. As a result, this creates pressure for producers to plant earlier-budding cultivars, even though it doesn’t suit their region’s traditions or terroir, but just to compete on timing. The results? ;
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Less diversity in flavour
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Compromised quality
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Loss of traditional craftsmanship
Bottom line
Each tea has its moment. We are here for the journey, not just the First Flush, so let’s sip what’s in season together. We’ve just received our pre-Qing Ming 2025 teas. And the rest are still growing! We can’t wait to share them when they’re ready because good tea takes time.
Have you tried any early spring green teas or First Flush yet? Let us know—we’d love to hear what’s in your cup.