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Copyright © 2024 CGTN. 京ICP备20000184号
Disinformation report hotline: 010-85061466
An undated photo shows three tea farmers picking Pu'er tea at a tea garden in Menghai County, southwest China's Yunnan Province. /IC
An undated photo shows a farmer carrying a full bag of tea leaves at a tea garden in Chun'an County, east China's Zhejiang Province. /IC
An undated photo shows a group of tea farmers picking spring tea at a tea garden in Pujiang County, southwest China's Sichuan Province. /IC
An undated photo shows two workers processing tea in Chuzhou City, east China's Anhui Province. /IC
Tea farmers are busy picking and processing spring tea leaves in provinces and regions across China.
Each year beginning in March, Chinese tea lovers eagerly await the start of the spring tea harvest. In those first early days of spring just after budding, the newly emerging tea leaves are tender, delicate, and sweet, holding within the buds more sugar and flavor compounds than at any other time of the year.
In China, early springtime teas harvested before Qingming Festival, which falls in early April, are called ming qian tea.