Spring tea is typically harvested from early April (“Qingming”) through late May (“Grain Rain” period).

Some low-altitude tea gardens may begin harvesting even before Qingming, while Taiwan’s high mountain teas follow an elevation-based picking schedule, starting from lower elevations and gradually moving to higher ones.

Depending on the climate and growth conditions, the picking season may extend as late as around “Lixia” (early May). It is common for high mountain spring tea to be harvested starting mid-to-late April.

After the winter tea harvest, tea trees rest for about 5 to 6 months. In the high mountains, cold weather and limited rainfall cause tea growth to slow to a near-dormant state. As spring approaches and temperatures rise, the trees begin to sprout new buds, and the nutrients accumulated during the dormancy period contribute to a richer and more aromatic brew.

By understanding the harvest timing and elevation pattern, you’ll be better equipped to choose high-quality teas with confidence during your next purchase.