The timing of tea picking varies depending on the region of production and the variety of tea leaves. For most people, Green tea is often associated with the period "around Qingming Festival," but in reality, overly tender tea leaves may have "freshness" without a strong aroma and lack durability for multiple infusions.

Oolong tea seems to require more mature leaves to develop a richer flavor.

Some teas are considered top quality when harvested in winter, such as Taiwanese Oolong. The tea base used for scenting flower teas is generally harvested in summer. This allows the tea leaves to maintain optimal aroma absorption capacity during repeated scenting processes while preserving the integrity of the leaf shape.

Tea picking is typically completed in the early morning. This is the coolest time with the highest humidity, which helps prevent fermentation and wilting during storage, protects catechins to the greatest extent before processing, and ensures the fresh taste does not dissipate.