In the warmth of April, the Zhengyan tea gardens of Wuyi Mountain enter their busiest season. At six in the morning, before the mist has lifted, tea farmers are already weaving through the terraced gardens with their bamboo baskets.
This year's spring tea is thriving. Thanks to abundant winter rainfall and moderate temperatures, the tea trees have accumulated ample nutrients, producing plump, emerald-green buds. In the core Zhengyan gardens, strict one-bud-two-leaf picking standards are followed to ensure every leaf delivers the finest rock bone and floral fragrance.
"Spring tea is about timing; rock tea is about terroir." explains Master Axin. The preciousness of Zhengyan tea lies not only in its unique geography and rocky soil, but also in the narrow spring harvest window. Miss it, and one must wait an entire year.
The Fupin Tea team is fully mobilized, overseeing every step from picking, withering, oxidation to roasting. The first batch of spring tea is expected to be available in late May, offering tea enthusiasts the fresh vibrancy and rock rhyme of the 2025 Zhengyan spring harvest.