Various aspects of teas being seasonal

When talk about seasonal tea, people immediately associate it with the teas harvested during the last harvest season.

Seasonal production of the teas

In China, the Qing-Ming ( 清明) season which is normally around the early April is the main season for tea harvesting. The pre-Qing-Ming teas are of higher value as the tea leaves grow in colder weather conditions, taking longer to grow, storing more nutrients with richer flavour. The harvest season can last through May. The later the leaves are harvested, the warmer the weather conditions are and the faster the leaves grow. The teas made of the later leaves are however not as rich and delicate in flavour as the early flushes. Apart from the spring harvest (Qing-Ming harvest), many tea farms also harvest a crop in Autumn. The teas made of the autumn leaves are often not as delicate and refreshing, but may suite certain tea production, such as scented teas, or Oolong teas made of mature leaves.

Seasonal consumption of the teas

There is also another aspect of teas being seasonal that is not talked about as much, which is its consumption. Tea consumption in China is very geographical. The art and history of tea making is finely turned to suite the local diets and climate conditions. The non-fermented green teas and lightly fermented white teas are light and refreshing, much favoured in areas where the weather conditions are warm and humid. The more fermented teas such as black and ripened pu-erh teas on the other hand, are more appreciated in cooler areas where heavier diets are consumed. The fermented teas are smoother in texture and known to aid digestion.

If you however have the luxury to have a collection of teas (like we all do these days), soon you will find that different teas have different best uses: summer teas vs winter teas, morning tea vs afternoon teas, teas to drink after meals vs teas drink between meals, teas to drink with snacks vs teas to drink on their own and many more combinations and occasions.

One thing to remember, teas are to be enjoyed and premium teas are highly enjoyable.

Last modified onTuesday, 21 February 2017 10:42
En Jie Rudd

The founder and owner of Valley Green Tea

I grew up in the Fu-Jian Province – the tea country of China. Tea drinking has been part of our daily life for as long as I can remember.

While I was working as a public health researcher a few years ago, I read many research reports conducted over the last 30 years about the health benefits of green tea in fighting certain life style related challenges such as cancer, obesity, cardio-vascular and inflammatory diseases etc.

From my research, I realised there is a significant gap between what people consume (i.e. commercial tea bags) for assumed health benefits and the actual benefits that have been enjoyed by the Chinese for a long history from the premium loose leaf teas.

As well as being potentially beneficial to health, the premium loose teas (green tea being the biggest group) are most enjoyable beverages with a fascinating history, colourful culture and holistically dynamic in every aspect.

It is my passion to share, not only the products, but also the whole culture dynamics around the premium teas with the tea enthusiasts, here in Australia and around the world.

Valley Green Tea currently supplis a diverse range of premium loose teas to the tea drinking community that suit all tastes and all cultures and to pass on a deep understanding of the history and benefits of this wonder beverage.


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