Categorie : Spring

There’s a spring tea for everyone

Flowery tree

For those who wish to try spring – or first-flush – teas, here are some tips. Darjeelings harvested in March and April develop sustained floral notes accompanied by a touch of astringency and bitterness. For brioche and floral aromas combined, try Nepalese first-flush teas, which are harvested from the start of April. Those who enjoy chestnut, mineral and vegetal notes would do well with new-season Chinese teas (the rarest and most sought-after and therefore the most expensive are those known as pre-Qingming teas, harvested before Chinese Tomb-Sweeping Day which takes place at the beginning of April). Lastly, for fans of iodine, cut grass and steamed vegetable notes, Japanese Ichibanchas are a pure delight. They are harvested between the end of April and the middle of May. Of course I haven’t covered them all here, and there are other countries to discover, but if we are talking about springtime and nature reawakening, and if you want teas that evoke gardens and rising sap, these are the ones I think of first.


Posté dans Spring par François-Xavier Delmas | Tags : , ,

The author

François-Xavier Delmas is a passionate globetrotter. He’s been touring the world’s tea plantations for more than 20 years in search of the finest teas. As the founder of Le Palais des Thés, he believes that travelling is all about discovering world cultures. From Darjeeling to Shizuoka, from Taiwan to the Golden Triangle, he invites you to follow his trips as well as share his experiences and emotions.

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