The Tea Harvest Seasons in Yunnan
The taste of Pu-erh tea is closely related to weather conditions. Generally, more rain leads to less pronounced flavors in the tea. Southern Yunnan experiences a tropical climate with a dry season (September to April) followed by a rainy season, allowing us to categorize the tea harvests into four distinct periods.
- Early Spring Harvest (Late February to March)
At the beginning of the year, there is no rain, and the temperature is mild, resulting in no tea being harvested. In late February, the first buds appear on the tea trees, marking the start of the spring harvest. During this period, we produce early spring tea. The leaves grow slowly, and with ample sunshine, the processed leaves can be dried under optimal conditions. - Late Spring Harvest (April to May)
Following the first significant rainfall, usually in April or May, we enter the second period of the tea year: late spring. This harvest is considered second quality tea, as it is less fragrant and pungent than the early spring tea. The increased rainfall over the weeks contributes to this decline in quality. While the tea leaves grow faster, resulting in a higher yield, this often comes at the expense of flavor. Late spring tea is generally less expensive than early spring mao cha, and excessive rain and cloud cover can hinder proper sun-drying, leading to poorly processed teas with undesirable sourness and off-flavors. - Summer Harvest (July to August)
In July and August, the monsoon season reaches its peak. The tea trees produce a large quantity of leaves, but the quality is typically low. The persistent rain prevents proper drying of the tea, resulting in most of it being fermented and transformed into Shu Pu-erh. This summer tea can also be found in lower-end raw cakes. - Autumn Harvest (September to November)
By September, rainfall becomes less frequent, the clouds begin to disperse, and the tea trees yield fewer leaves. In late autumn, high-quality tea can be found in areas where the rain has ceased. Autumn tea tends to be more subdued than early spring tea; it embodies a more Yin quality, offering a gentle yet powerful flavor profile.
