Tea, a timeless beverage enjoyed around the globe, owes much of its flavor, aroma, and character to the time of year it is harvested. Just as the seasons influence the taste of fruits and vegetables, they also shape the unique profiles of teas. Let’s dive into the harvest cycles for different types of tea and discover how each season brings out the best in these beloved leaves.
Spring: The Season of Freshness
Teas Harvested:
- First Flush Darjeeling: Often called the “Champagne of Teas,” this variety is picked between late February and early April. The leaves are delicate, producing a light, floral flavor.
- Green Tea (Japan & China): Spring harvests, particularly in April and May, yield teas like Sencha and Dragon Well (Longjing). These teas are prized for their fresh, grassy notes and vibrant green color.
Why Spring? Tea plants awaken from winter dormancy, producing tender new buds and leaves. These early harvests capture the plant’s stored nutrients, resulting in vibrant and nuanced flavors.
Summer: The Bold and Robust Flavors
Teas Harvested:
- Second Flush Darjeeling: Harvested from May to June, this tea boasts fuller body and muscatel notes, a stark contrast to the lightness of spring.
- Black Teas (India & Sri Lanka): Assam and Ceylon teas reach their peak during summer, delivering strong, malty, and brisk flavors.
Why Summer? With longer days and ample sunlight, tea plants grow rapidly, producing mature leaves that create bold and robust flavors. Summer teas are often used for rich blends like English Breakfast.
Autumn: Earthy and Mellow Tones
Teas Harvested:
- Autumn Flush Darjeeling: Picked from October to November, these leaves create teas with a more mellow and earthy profile.
- Oolong (Taiwan): Autumn is a prime season for crafting high-quality oolongs like Dong Ding and Oriental Beauty, known for their floral and honey-like notes.
Why Autumn? Cooler temperatures slow down plant growth, allowing leaves to develop deeper, richer flavors. This season’s teas often have a balanced and soothing character.
Winter: Rare and Exclusive
Teas Harvested:
- Winter Oolong (Taiwan): Harvested in late November and December, these teas are smooth and creamy, with hints of sweetness.
- White Tea (China): In regions like Fujian, select white teas are picked in late winter, offering a delicate and subtle flavor profile.
Why Winter? Winter teas are rare, as many plants rest during this season. However, in regions with mild climates, slower growth during winter results in leaves with concentrated flavors and unique qualities.
Year-Round Favorites
While many teas have specific harvest seasons, others like matcha and certain herbal teas can be produced year-round due to controlled growing conditions. This ensures that tea lovers can enjoy their favorite blends no matter the season.
Savoring the Seasonal Journey
The seasonality of tea harvesting adds an extra layer of appreciation to every cup. Whether you’re sipping a floral first flush in spring or a warming oolong in winter, understanding the seasonal origins of your tea can deepen your connection to this ancient beverage. At Dragon Fire Tea, we celebrate these seasonal nuances by sourcing premium teas that highlight the best of each harvest. Let your next brew take you on a journey through the seasons!
Visit our store to explore our seasonal and year-round blends: www.dragonfiretea.com/store/