Tea is one of the most popular beverages in the world, enjoyed by millions of people on a daily basis. The process of tea production is complex and involves several stages, including harvesting, processing, and packaging. In this article, we will focus on the first stage of tea production: harvesting. Specifically, we will explore the question of when tea is harvested.
Tea is a type of evergreen plant that belongs to the Camellia family. The two main types of tea plants are Camellia sinensis var. sinensis and Camellia sinensis var. assamica, which are native to China and India, respectively. Tea is grown in several countries around the world, including China, India, Sri Lanka, Japan, and Kenya.
The timing of tea harvesting depends on several factors, including the type of tea plant, the location of the plantation, and the climate. In general, tea is harvested two to four times per year, depending on the region and the weather conditions. However, some tea plants can be harvested throughout the year, depending on the cultivation methods and the climate.
In China, tea harvesting typically begins in late March or early April, depending on the region. This is known as the first flush, and it produces some of the most prized and expensive teas in the world, such as Dragonwell (Longjing) and Bi Luo Chun. The first flush is harvested when the new buds and leaves start to emerge from the tea plant, which is a sign of the start of the growing season. The first flush is followed by the second flush, which is usually harvested in May or June, depending on the region. The second flush produces teas with a slightly stronger flavor and aroma, such as Keemun and Lapsang Souchong.
In India, the timing of tea harvesting depends on the region and the climate. In Assam, which is one of the largest tea-producing regions in the world, tea is harvested from March to November, with the first flush being harvested in March and April. In Darjeeling, which is known for its high-quality teas, the first flush is usually harvested in late March or early April, followed by the second flush in May or June, and the autumnal flush in October or November.
In Sri Lanka, tea is harvested year-round, with the highest quality teas being produced during the first and second flushes, which are harvested from January to March and from April to June, respectively. The teas produced during these flushes are known for their delicate flavor and aroma.
In Japan, tea harvesting usually begins in late April or early May, depending on the region. The first flush is harvested when the new buds and leaves start to emerge from the tea plant, which is usually around mid-May. The first flush produces teas with a delicate and refreshing flavor, such as Sencha and Gyokuro. The second flush is usually harvested in late June or early July and produces teas with a stronger and more robust flavor, such as Bancha and Hojicha.
In Kenya, which is one of the largest tea-producing countries in the world, tea is harvested year-round, with the highest quality teas being produced during the dry season, which runs from December to March. The teas produced during this period are known for their bright color and brisk flavor.
So the timing of tea harvesting depends on several factors, including the type of tea plant, the location of the plantation, and the climate. In general, tea is harvested two to four times per year, depending on the region and the weather conditions. The first flush, which is harvested in early spring, is considered to produce some of the most prized and expensive teas in the world. The timing of tea harvesting can vary from region to region and even from year to year.