Halfway across the world, the early spring harvest of tea in Yunnan, China, is in full swing. Also known as the first flush, (summer and autumn being the second and third flush, respectively), the spring harvest is often the most prized. Coming off a long winter’s rest, both the plant and tea drinkers alike are ready to make tea! The tea tree has had the most time to build up the concentration of aromatic oils…and the tea drinker (in Vermont at least) thoroughly enjoys anything fresh and green!
Here at Stone Leaf we have just received three early spring harvest teas from Yunnan. The first is our Early Spring Snow Buds, available in limited quantity, only at the Teahouse! It’s silky, smooth, and floral with a sweet, lingering aftertaste. Hints of vanilla and peach make it particularly appealing. Our second fresh tea is our classic Early Spring Yunnan Mao Feng. Aromas of caramelized sugar give way to a very vegetal, full-bodied, and rich cup, with a hint of chestnut (available online AND at the teahouse!)
Our new Early Spring Golden Strands is in! From Simao (region of Yunnan), this tea is rich and silky, with notes of caramel, cacao, fig, and honey.
Be sure to ask about our new spring teas when you visit us or look them up on our site! We’ll have more spring teas arriving soon, including the much-anticipated Bi Luo Chun (update..now in!!!).
Lastly, John and Sebastian are in Yunnan to taste teas and visit growers; we will keep you advised of their tea travels here on the blog, so check back soon for updates on their first adventure…
Click below for a listing of all fresh teas!