Tea bushes yield harvests 2 to 4 times a year, but spring is prime time. Early picks boast more buds and peak levels of beneficial compounds—amino acids, antioxidants, chlorophyll, theine. These teas offer superior taste and delicacy over summer leaves, hardened by intense sun exposure.
Expert picks include Chinese teas harvested March to May: whites (Bai Mu Dan, Aiguilles d’Argent), greens (Xi Hu Long Jing, Huang Shan), blue-greens (Wulong). Indian black Darjeelings from late March to early April, and Japanese greens (Sencha, Guri-cha) in May-June.
They arrive fresh at your door— just 15 days to a month from harvest to store. Lock in that freshness with airtight storage in the fridge, and consume within a year for optimal quality.
Thanks to Valérie Stalport from Neo.T. in Paris 18th.
