It's tea time, April 3

3 Apr 2014

For tea lovers there is no better time of the year. The best tea leaves are collected and processed ahead of the Ching Ming Festival – which falls on Saturday – when the delicate tea sprouts are at their freshest and most tender, giving the best taste. The green tea made now is called Mingqian Tea, “tea before Ching Ming Festival”. Tea farmers have been busy picking leaves at plantations all over China, and the leaves are processed day and night in time for the festival. Photographers from Reuters and Xinhua captured the essence of this Chinese tradition.

 

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