Hubei Karn Tea Co., Ltd.
Points to note when picking tea
Published Time：
2025-03-07
Tea picking is a crucial step in tea production, with every detail directly impacting the quality of the tea leaves. To ensure the quality of fresh leaves, the following points should be noted during tea picking:
Tea picking is a crucial step in tea production, with every detail directly impacting tea quality. To ensure the quality of fresh leaves, the following points should be noted during tea picking:
Picking Time: The optimal time for tea picking is usually from after the morning dew has dried until around 10 am, and after 2 pm. At this time, the fresh leaves have a moderate water content, and the content of tea aroma substances and nutrients is higher. Avoid picking during the high temperatures of midday, rainy days, or when the dew has not dried. High temperatures can cause the fresh leaves to oxidize and turn red, while rain will dilute the substances within the tea leaves, resulting in a weak aroma and taste.
Picking Standards: Picking standards are determined based on the requirements of different types of tea. For example, when making high-quality green tea, single buds or one bud and one leaf are often picked; oolong tea emphasizes "open-face picking," which means picking when the first leaf is 1/2 or 2/3 the size of the second leaf; black tea mainly uses one bud and two or three leaves. During picking, ensure that the fresh leaves are uniform in size and maturity, avoiding mixing.
Picking Technique: Follow the "lifting hand picking" principle, using the thumb and index finger to gently lift the new shoot buds from the base. Do not use fingernails to pinch, stroke, or grab the leaves. Pinching with fingernails will damage the base of the fresh leaves, accelerating oxidation and affecting the quality of the finished tea; stroking and grabbing can easily injure and break the buds and leaves, and will also include old leaves and stems, reducing the purity of the fresh leaves.
Tools and Transportation: Use clean, breathable bamboo baskets or containers to hold the fresh leaves. Avoid using plastic bags to prevent the fresh leaves from becoming stuffy and heating up due to lack of air circulation. After picking, fresh leaves should be transported to the processing site as soon as possible. During transportation, ensure ventilation and heat dissipation to prevent the fresh leaves from piling up too thickly or for too long, which can cause them to turn red and ferment, affecting the color, aroma, and taste of the tea.
Environment and Safety: Pick tea on clear, sunny days with fresh air. Tea pickers should maintain personal hygiene to avoid contaminating the fresh leaves with odors. When walking in the tea garden, pay attention to avoid slipping, especially after rain or when there is dew, to prevent falls and injuries; also pay attention to protection to avoid being bitten by insects or scratched by thorns in the tea garden.
The above are generally applicable points for tea picking; there may be differences in detail for different tea varieties. If you want to learn about tea picking techniques for a specific type of tea, or if you have any other questions, please feel free to ask me.
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