The quality of tea is deeply influenced by the standards and techniques used in harvesting fresh leaves. Key factors include the timing, method, and handling of the leaves. Typically, the ideal picking standard involves the top leaves of the tea shoot being in a small to medium opening stage, or the buds having formed a standing bud. It is generally recommended to pick 2–4 leaves, with 3 leaves being the most preferred.
First, the timing of the harvest plays a crucial role. Tea plants grow seasonally, and the sprouting period varies depending on the variety, altitude, climate, and garden management. Pruning and technical adjustments are essential for controlling the harvest window. For high-quality, premium ecological tea, it's best to pick on sunny days, especially between 9:00 AM and 4:00 PM—often referred to as “noon green.†This time frame ensures optimal leaf quality. Leaves picked before 9:00 AM are called “early green,†which are slightly less desirable, while those harvested after 4:00 PM are “late green,†known for lower quality. Therefore, selecting “noon green†on sunny days is vital for producing top-grade tea.
Second, the picking method significantly affects the outcome. There are three main methods: hand-picking, knife-cutting, and machine-harvesting. Hand-picking remains the most traditional and widely used technique, particularly for high-end teas. Practitioners often use the “hukou to core†method, where the thumb and index finger are used to gently twist and lift the tip of the shoot, minimizing damage and ensuring even leaf quality. Knife-cutting involves using a half-moon-shaped tool to cut the leaves, while machine-harvesting uses mechanical devices. Although these latter two methods are faster and more cost-effective, they tend to result in lower-quality leaves due to uneven cutting and potential damage. However, they can be useful for large-scale production when efficiency is a priority.
Third, attention to detail during the picking process is essential. The maturity of the leaves should be just right—not too tender nor too mature. Usually, 3–6 leaves are picked, but 2–3 leaves are often preferred to leave some new growth on the plant, ensuring future yields. Picking the entire shoot may negatively impact the tea’s quality. To balance yield and quality, it’s advisable to first pick the 2–3 leaves, then separately collect the new shoots. This approach enhances both the quality and productivity of the tea.
Additionally, seasonal considerations are important. Spring tea is more tender and should be harvested in batches at the right time—“early in the early stage, just in the middle, and not too old in the late stage.†Summer and autumn teas should also follow similar principles. When picking, it’s important to follow the “three no’s†and “three separatesâ€: avoid stems, old leaves, and single leaves; separate different varieties, morning and late leaves, and leaves from different areas. By adhering to these guidelines, it becomes possible to consistently produce high-quality, premium “noon green†tea.
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