As the mountain mists begin to lift in the early dawn, our farmers move through the gardens with careful steps. The first buds of the season have emerged — delicate, translucent, carrying the promise of exceptional character.
The spring harvest, or first flush, represents the most anticipated moment in the tea calendar. After months of dormancy under the winter snow, the tea bushes awaken with renewed vitality, sending up tender shoots that contain the highest concentration of amino acids, chlorophyll, and natural sweetness.
This year, conditions have been particularly favorable. An extended period of cool, wet weather throughout late winter has ensured that the soil moisture levels are optimal — the roots of our ancient tea trees have been thoroughly nourished, drawing deep from the mineral-rich earth.
The Art of Timing
Harvesting at the precise moment is essential — too early, and the leaves lack full development; too late, and the delicate first-flush character gives way to the more robust summer growth. Our farmers have spent lifetimes learning to read these signs: the slight curl of the bud, the angle of the emerging leaf, the particular quality of light on the mountainside.
"One bud, two leaves, nothing more," is the guiding principle. Each cluster is hand-picked individually, requiring patience and expertise that no machine can replicate. A skilled picker might harvest only three kilograms of finished tea in a day — a testament to the meticulous care that goes into every lot.
"The mountain provides. We only receive."
— Master Chen, Third-Generation Farmer
What to Expect
Early assessments suggest this year's first flush will showcase the classic characteristics our collectors have come to expect: vivid green liquor, a nuanced sweetness reminiscent of fresh bamboo shoots, and a lingering aftertaste that speaks of the high-altitude terroir.
Pre-orders for the 2025 Spring Harvest are now being accepted. Due to the limited nature of first-flush production, we advise early reservation to secure your allocation.