On Mar 11, 5:45*am, "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- Hide quoted text -
>
> - Show quoted text -

"Early" tea is generally either one of two cases from my experience in
China:

1. Last season's leftovers re-cooked and repackaged.
2. Lesser quality stuff usually pawned off on folks willing to pay
for it.

Stick with the standard picking times for your famous teas and you
usually won't go wrong.