The spring tea harvest season has commenced in Hangzhou, a city renowned for its picturesque landscapes and rich tea culture in east China’s Zhejiang Province. Local residents are actively engaged in picking tender tea leaves in the famous West Lake tea-growing area, marking the beginning of the production of the esteemed “Mingqian Cha.”
“Mingqian Cha,” literally meaning “tea before Qingming Festival,” refers to the first flush of tea leaves harvested before the Qingming Festival, also known as Tomb-sweeping Day, one of the 24 solar terms in the traditional Chinese calendar. The festival typically falls in early April and signifies the start of warmer weather and increased rainfall, ideal conditions for tea growth.
The tea leaves picked during this period are known for their exceptional quality and delicate flavor, as they are the freshest sprouts of the tea plants. Due to the limited harvesting window and low yield, “Mingqian Cha” is highly prized and often considered as precious as gold. Tea enthusiasts and connoisseurs eagerly await this time of year to savor the unique taste of the fresh spring tea.
The bustling activity in the tea fields not only reflects the cultural significance of tea in Chinese society but also contributes to the local economy. The production of “Mingqian Cha” attracts tourists and boosts related industries, showcasing the harmonious blend of tradition and modernity in Hangzhou.
As the tea leaves make their way from the verdant fields to teacups around the world, the annual spring harvest in Hangzhou continues to embody a timeless tradition that connects people through the simple yet profound enjoyment of tea.
Reference(s):
cgtn.com
