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In tea producing
countries around the world, spring heralds the arrival of
new crop teas that fill the marketplace with an abundance
of fresh tastes. Spring teas are made from the emerging
tea buds and leaves of tea bushes awakening from their
winter hibernation; in warmer climates, the bushes begin to
grow again after a non-hibernation resting period.
In China and Japan, spring teas are marked according to
when in the spring succession of harvests they were
plucked. China’s earliest teas – mostly green teas but
some black teas as well - are called Pre-Qing Ming
teas. These teas are followed several weeks later by the
second crop of spring teas, known as the Before the
Rains teas. In Japan the earliest teas are known as
Shincha, which are followed by 1st Flush Sencha.
The Darjeeling region of India is famous for its
flavorsome and lively
1st Flush Darjeeling teas.
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