It all starts on Tomb Sweeping Day

The tea season is very short in China. In most other countries picking lasts for nine to twelve months, but in China the traditional season is only ten days. It starts at Ming Xian, Tomb Sweeping Day, which usually falls on April 5th, and continues for until the lunar festival of Gu Yu, when the rains are expected to start.

In practice the start of the season is determined by the weather, as the shoots and young leaves must be picked when they are exactly the right size. This year has been warm, so the season started early and is already coming to a close.

This is something I am still trying to come to terms with. Most of my tea experience has been in India and Africa, where the idea of just picking the bushes once and then leaving them alone for 11 months would be seen as absurd. The bushes are very different, but so is the philosophy. Remember that some tea trees in China are hundreds of years old and still being picked every year. As mentioned previously, these teas are very highly prized.

It's just a different way of looking at things. India produces some very fine teas, with a style and character all their own. How can you compare a prime First Flush Darjeeling to a High Mountain Dancong Oolong? Both would be in my Top Ten.