Spring Tea: Most People Drink It Wrong – Here’s What You Need to Know

In China, spring tea (春茶) is a big deal. Every year, as winter fades, tea lovers rush to get their hands on the first fresh harvest. Some people believe the earlier, the better, while others chase after high-priced "Ming Qian" teas.

But here’s the truth: most people are drinking spring tea the wrong way. If you’ve ever wondered:
✅ Does earlier tea always taste better?
✅ Is expensive spring tea really worth it?
✅ How do you actually pick a good one?

Let’s break it down—no fluff, no marketing tricks, just the facts.

What Is Spring Tea & Why Does It Matter?

Spring tea is simply tea made from the first fresh leaves of the season—the ones that sprout after winter. Because the tea plant has been storing nutrients all winter, these first buds are loaded with flavour, freshness, and aroma.

You might’ve heard the saying:
👉 "A pound of spring tea is worth a pound of gold."
That’s because these teas are highly sought after, often priced way higher than other harvests. But here’s where people get it wrong…

Biggest Myths About Spring Tea (That Could Cost You Money)

1️⃣ The Earlier, the Better? Not Always!

Not all early tea is great. The quality depends on:
✔ Where it’s grown (altitude, climate, soil)
✔ When it’s harvested (different places = different peak times)
✔ How it’s processed (rushed picking = lower quality)

Some tea regions start harvesting as early as February, while others peak in March or April. So instead of chasing the “earliest” tea, look for well-grown, well-processed leaves.

2️⃣ "Head-Picked" Tea = Best Quality? Not Exactly.

Ever heard of head-pick tea (头采茶)? It’s just the first batch of leaves picked in the season. Sounds fancy, but it’s not always the best. These first leaves are limited and often expensive—but the second or third batch could taste better and cost less.

3️⃣ "Ming Qian Tea" (明前茶) = Premium Tea?

You’ve probably seen “Ming Qian Tea” (tea harvested before the Qingming Festival) being hyped up. The logic? Cooler weather = slower growth = more concentrated flavour.

While that’s true, it’s only relevant for certain regions like Zhejiang, Anhui, and Jiangsu. If you’re looking at teas from Yunnan or Shandong, this label doesn’t mean much.

4️⃣ "Rain Tea" (雨前茶) = Lower Quality? Nope.

Rain tea (harvested before "Grain Rain" in late April) often gets overlooked. But here’s the deal:
🔥 More sun = richer taste
🔥 More growth = bigger yield (better value for money)
🔥 Still packed with fresh spring flavour

For many tea lovers, rain tea is actually a smarter buy—more affordable and easier to brew while still tasting amazing.

How to Pick the Right Spring Tea (Without Overpaying)

1️⃣ Know the Type of Tea You Want

• If you like light, fresh, delicate teas, go for early spring teas like Dragon Well (龙井) or Biluochun (碧螺春).

• If you prefer stronger, richer teas, later harvests might suit you better.

2️⃣ Check the Origin

• Yixing zisha teapot users, for example, love pairing spring teas with their clay pots to enhance the flavour.

3️⃣ Taste Over Labels

• Don’t just buy based on “Ming Qian” or “Head-Picked” labels. Try different batches and judge by taste.

4️⃣ Watch the Price

• Super early harvests = expensive

• A slightly later batch = same quality, better value

FAQs About Spring Tea

Q: What’s the best time to buy spring tea?

A: March to May is when fresh tea starts hitting the market. For the best deals, wait until mid-season.

Q: Is fresh tea always better?

A: Not always! Some teas, like pu-erh or oolong, improve with age. But for green teas, fresh is usually better.

Q: How do I store spring tea?

A: Keep it airtight, dry, and cool—avoid heat and sunlight to maintain freshness.

Final Thoughts

Spring tea is amazing, but you don’t have to chase the earliest or the most expensive batch to enjoy it. Know what you like, buy from good sources, and focus on taste—not labels.

And next time someone flexes about their “Ming Qian” tea, you’ll know if it’s actually worth the hype or just marketing. 😉