First Flush Spring Tea

First Flush Spring Tea

I love spring anywhere, but if I could choose I would always greet it in a garden. ~Ruth Stout

That’s how all of us have felt after a harsh winter spell. The glory of spring can only be felt in an open garden valley, with morning breeze whispering with a floral mist. When the sun is bright and bold and the grass is fresh, green and new. The simmering sky is calm and cool, contemplating its own depth. Spring scatters the petals of flowers, spreading a treasure of colours.

Spring reminds me of few lines by Sir Rabindranath Tagore;
I have thanked the trees that have made my life fruitful,
but have failed to remember the grass
that has ever kept it green.

That’s how I would describe spring tea or the first flush tea as connoisseurs call it. Harvested in March to May. After a dormant winter, the tender new shoot that springs from the bushes, are plucked as two leaves and a bud. The bud has a satin silvery outward, and the tippy tea shows off a fair amount of silver tips. The steeped liquor is bright yellow with a delicate flowery character and a beautiful floral aroma. The unfurled leaves look bright and green.

It claims your imagination of taking a stroll through a beautiful floral spring valley with the beauty, freshness and fragrance of the season. And as Shelly rightly said
And Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth’s dark breast
rose from the dreams of its wintry rest.
~Percy Bysshe Shelley, “The Sensitive Plant”

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>