Tea trees are perennial evergreen woody plants that can be picked several times a year. The picking of one season affects the germination, yield, and quality of shoots in the next season, and even influences the growth, development, and yield of the tree in subsequent years. Therefore, scientific and reasonable picking is crucial.

I. Picking Principles

1. Must meet picking standards

Different types of tea have different quality characteristics, so the picking standards for fresh leaves also vary. Strictly following the standards for each tea type ensures the yield and quality of processed tea. Fresh leaves picked from the tea tree are called tea leaves (or tea green). For Minghuang tea, the picking standard is generally between medium and large opening leaves, starting with small opening leaves (when the new shoot extends to the last leaf opening and forms a terminal bud, the first leaf expands to half the area of the second leaf for small opening; two-thirds for medium opening; if the new shoot opens two leaves, it is called a pair of opposite leaves). It should not be too old or too tender. The general picking standard is: pick two leaves from a three-leaf shoot, pick three leaves from a four-leaf shoot, pick opposite leaves, do not pick fish leaves, do not pick single leaves, and do not pick stems. If the tea leaves are too tender, the finished tea tends to be bitter and astringent; if too old, the aroma is coarse and the taste weak and not mellow; medium opening leaves easily produce a floral aroma and a refreshing, sweet, and mellow taste; small opening leaves produce a sharp, clear aroma that is strong and mellow and resistant to steeping.

2. Balance picking and tree care

The purpose of growing tea is to pick more shoots and leaves to obtain higher yields, but shoots and leaves are also the nutritional organs of the tea tree. Tea picking has a dual nature.

(1) Tea tree shoots absorb carbon dioxide and, under sunlight, synthesize carbohydrates (sugars) from water absorbed by the roots, further synthesizing organic compounds like proteins and fats to meet the tree's growth needs. Over-picking shoots severely affects photosynthesis, hindering the formation and accumulation of organic matter and affecting the normal growth and development of the tea tree.

(2) Appropriate picking of shoots stimulates the sprouting of axillary buds (buds growing in leaf axils, usually one per leaf axil, but sometimes two or several). Hence the saying, "If the terminal bud is not picked, lateral buds will not sprout." To balance picking and tree care, shoots should be picked according to production requirements during growth, and leaf retention picking should be adopted after the main production season to maintain a certain leaf layer thickness to meet the tree's growth needs.

3. Adopt different picking methods based on tree age and vigor

Picking is the goal of growing tea, while tree care is the means. Leaving leaves is for picking more leaves in the future. Only by adopting suitable picking methods according to tree age and vigor, in close coordination with other cultivation measures, can the effect of reasonable picking for yield increase and quality improvement be achieved. Generally, the picking methods are as follows:

(1) For young tea trees, the principle should be "mainly nurture, supplemented by picking, pick high leave low, pick less leave more, light picking to cultivate canopy," such as using "top picking."

(2) For mature tea trees, the principle should be "mainly picking, combining picking and nurture," adopting the method of leaving some shoots while picking. Specific practices should be determined based on local natural environment, climate, season, and cultivation conditions. Usually, 90% of the shoots are picked, leaving 10%. However, in spring and summer when rain is abundant and tea grows rapidly, 95% to 98% of the shoots can be picked; in autumn when it is drier, more shoots should be reserved, picking 80% to 85%; in winter, picking may be considered minimal or not at all.

(3) For old tea trees, the picking and leaf retention method must vary based on tree vigor and degree of aging. For old trees with declining physiological functions, weakened photosynthesis, reduced bud sprouting ability, and many small, thin shoots and opposite leaves, more leaves should be left during picking; trees in good condition can generally follow the method for mature trees. For weaker old trees, a concentrated retention method can be adopted, i.e., stop picking for one season to allow regrowth before resuming picking.

(4) Severely aged trees require heavy pruning or cut-back to renew the crown. Because the tree will sprout again, initially follow the top picking method for young trees; in the second and third years, adopt a method combining leaving three leaves and one leaf; when the crown height exceeds 70 cm and width exceeds 100 cm, use the method for mature trees.

4. Timely batch picking

Tea shoots are born at different positions and sprout in different orders. To meet the fresh leaf standards required for various tea processing methods, timely batch picking is very important. Especially in warmer seasons, multiple batches of frequent picking should be carried out, i.e., pick shoots that meet processing standards, retain those that do not, and pick each batch as it reaches the standard. This alleviates picking peaks, avoids losses from excessive yield in a short time that cannot be processed in time, and helps improve the yield and quality of processed tea.

5. Adopt different picking methods based on different climate environments and seasonal changes

(1) Spring tea generally requires picking when the top leaf is at small opening (3-4% maturity), picking 2-3 leaves of the main bud, with 3 leaves being optimal. The spring growing season is longer, with mild climate and ample rainfall, rich in nutrients; once temperatures rise, leaves can age quickly. Therefore, the principle should be "start picking appropriately early, pick heavily in the middle period, and avoid aging in the late period."

(2) Summer and heat-season teas have shorter growing seasons, high temperatures, fast growth, developed cell tissues, high cellulose content, and easy aging of leaves, so they should be picked slightly tender.

(3) Autumn and winter teas are in seasons with lower temperatures and humidity, cooler climate, and slower shoot growth. To promote the high aroma quality of autumn tea, without affecting leaf aging, choose good weather for picking, preferably when the top leaf is at medium to large opening.

(4) During low and high temperature weather, if the tea tree enters a dormant state with slow or stopped growth, picking is not suitable; minimize picking and focus on protecting tree growth.

II. Picking Techniques

1. Picking time: Except in summer, the best times of day are 9:00–11:00 AM and 2:00–5:00 PM, with 2:00–4:00 PM on sunny days being optimal. At this time, temperatures are higher, oxidase activity is stronger, which is beneficial for the fermentation process of the tea leaves. Tea leaves should be picked in batches, with early-maturing ones picked first. Pick lower-quality tea in the morning and high-quality tea in the afternoon. Picked fresh leaves should be promptly delivered to the primary processing factory and spread in a cool place for 1–2 hours.

2. Picking seasons: Spring tea from Grain Rain to after Start of Summer (April 15–May 15); Summer tea from Grain in Beard to Minor Heat (June 5–July 5); Heat-season tea from Major Heat to End of Heat (July 25–August 20); Autumn tea from before Autumn Equinox to after Cold Dew (September 15–October 15); Winter tea from Frost's Descent to Start of Winter (October 25–November 15).

3. Picking method: Use the "horse riding" method, i.e., pinch the tea stem between thumb and index finger, with the leaves spread on both sides of the palm's tiger mouth. Place the lowest leaf of the picked tea stem inside the tiger mouth and gently break it upward.

4. Practice "three separations" during picking

(1) Separate morning, noon, and afternoon picked leaves

Morning leaves still have dew, with weak sunlight, making moisture evaporation slow; shoots have high water content and are stiff and brittle. Noon leaves, blown by breeze and exposed to sunlight, have more moisture evaporation, lower water content, and tender leaf texture, making them ideal raw material for high-quality tea. Afternoon leaves, due to reduced sunlight intensity, have increased water content and lack sun exposure for withering. Therefore, morning, noon, and afternoon leaves must be separated, with different measures taken during the processing stage (making green) to achieve the best results.

(2) Separate leaves by size

When picking from the same tea garden, it is not advisable to pick all at once; it can be done in three rounds. During picking, retain the "fish leaves" to nurture the bush. Pick the earliest opening leaves first, then two days later the later opening leaves, and finally the strongest shoots. Because the leaf and shoot sizes vary significantly, and their moisture and other internal components also differ greatly. Different approaches should be taken during withering, tossing, and other processing steps to avoid uneven fermentation and poor quality.

(3) Separate tea leaves from different locations

Different locations have different soil, water, environmental, and climatic characteristics, resulting in variations in tea leaf quality. Therefore, they should be distinguished to facilitate tea processing and track the planting level of tea in each area.