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After the tea plants have started to bud, it's essential to set clear standards for picking fresh leaves. When the outermost leaf of the parietal lobe has just begun to open or is in a mid-opening stage, it's time to harvest the second and third leaves.
When following this method, there are five key principles to keep in mind:
First, avoid picking any broken leaves. Second, do not include folded or wrinkled leaves. Third, make sure no damaged stems are included. Fourth, don’t pick single leaves that don’t meet the size requirements. Lastly, avoid selecting fish-like leaves or old, woody stems.
It’s also important to separate different growth areas of the tea plant during harvesting. For example, the early spring flush, mid-autumn shoots, and late summer growth should all be processed separately to maintain quality. This careful sorting ensures that each batch of leaves is uniform and suitable for its intended use.
By following these guidelines, tea growers can ensure better quality, consistency, and ultimately, a more premium final product. Proper leaf selection is the foundation of great tea production, and attention to detail at this stage makes all the difference.
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