Tea pickers work at a tea plantation in Wuxi. [Photo provided to gowuxi.com]

Over 10 tea pickers moved through the lush green tea bushes at the tea mountains of the Jiangsu Tea Research Institute's Huishan base in Wuxi, Jiangsu province, on March 12, marking the beginning of this year's spring tea harvest.

On the same day, the institute's bases in downtown Wuxi and Yixing, a county-level city in Wuxi, also commenced spring tea picking, with an estimated 250 tea pickers expected to begin harvesting around March 18.

Freshly picked tea buds. [Photo provided to gowuxi.com]

The freshly picked tea buds are promptly sent to the tea processing workshop, where master craftsmen hand-fry them to lock in the fresh, mellow aroma of spring tea, producing premium-grade new tea.

As one of China's renowned ancient tea regions, the southern part of Yixing is home to 75,000 mu (5,000 hectares) of tea plantations. The annual production of high-quality tea exceeds 1,000 metric tons, making both the area of tea plantations and output the highest in Jiangsu province. Yixing's Yangxian tea is famous for its clear texture, fragrant aroma, and fresh taste.

How to brew a good pot of tea? (Using Yangxian tea as an example)

Water temperature: around 90 C

Tea-to-water ratio: 1:50

Water quality: Pure water or high-quality mountain spring water

Utensils: Different utensils offer different flavors

Brewing with a purple clay teapot (rich and aromatic):

Use 3 to 5 grams of tea, warm the pot, then add the tea. After adding water, let it sit for 10 to 15 seconds before pouring. Extend each subsequent steep by 5 seconds.

Brewing in a glass cup (for viewing and tasting):

When brewing green tea, it's best to use a transparent glass cup to appreciate its color. Start with 2 to 3 grams of tea leaves and add just enough water to cover them. Give the cup a quick shake to release the delightful aroma, then pour water from a height to enhance the experience. Let it steep for 5 to 8 seconds before taking a sip, and savor the fresh, sweet flavor that unfolds.

Brewing with a gaiwan, a lidded bowl used for steeping and drinking tea in China (fresh and easy to control):

Measure out 3 to 4 grams of tea and warm up your bowl before adding the tea leaves. When pouring water, do so from a height at a fixed point. Allow the tea to steep for 10 seconds before you pour it out. This method helps to enhance the refreshing, mellow flavor of Yangxian tea, allowing its delicate aroma to linger beautifully.