On Mar 10, 4:45 pm, "Melinda" > wrote:
> So...is this 1) a stupid question that no-one wants to bother with, 2) a
> heretical question, how dare I ask it, or 3) a question that no-one actually
> has an answer to? I thought it made sense, after all, if early greens are so
> much more desireable and expensive, it stands to reason that someone
> somewhere will try to make a spring green that might not be "all that" and
> try to foist it off because it's early rather than anything else.
>
> Melinda
>
> "Melinda" > wrote in message
>
> ...
>
> > So I do see that there are some early spring greens coming out already in
> > a couple of places (Yunnan Sourcing for one)...since I am unfamiliar with
> > the rainy season in China, could someone tell me...are these teas
> > considered pre-pre-qing ming? Or...how are they thought of? The time where
> > there isn't any tea being made anywhere in India or China seems to be very
> > short to me these days.
>
> > In relation to that, I am guessing the tea bushes go dormant for a few
> > months, when they start to bud again is it the very first leaves they put
> > out that are considered so wonderful? Is there such a thing as being too
> > early of a green tea?
>
> > Melinda

Honestly I don't really concern myself with all the first flush stuff
anymore, I just buy what is good - not new. I also only really keep
track of a few of my personal favorite spring teas, and not the entire
industry so India isn't even on my list and only two teas from
China... Japan is more where I keep an eye for something fresh and
special.

Rarity used to be a game I played, but I quickly realized that rare or
"first" doesn't always amount to much but an empty wallet. Sometimes
some new fresh green is worth it, but mostly it is just hype IMO. It's
worth trying a few each year but I wouldn't stock my cupboard solely
on FF/First Picked Spring's.

- Dominic