Freshly picked Wuniuzao green tea. [Photo/Tide News]

Hangzhou's first taste of spring has arrived as on Feb 26 the earliest batch of Wuniuzao green tea from Chun'an county began limited processing, nurtured by the unique microclimate of the Qiandao Lake area.

According to local officials in Lishang township's Tashan village, the Wuniuzao variety begins sprouting when temperatures exceed 8 C, with 10–15 C considered optimal. This year's stable warmth and ample rainfall have created favorable conditions for early picking.

Qiandao Lake's vast water surface acts as a natural heat regulator, keeping surrounding lakeside areas slightly warmer and more humid than inland zones. This microclimate makes lakeside plots among the first in Hangzhou to awaken each spring.

Output remains limited for now. Only about 15 kilograms of fresh leaves were harvested on the first day, mainly from sunny, wind-sheltered plots with sufficient moisture. Farmers are taking a meticulous approach to processing, allowing leaves to wither naturally before pan-firing to enhance the tea's signature chestnut aroma and sweet, mellow taste. Nearly 4.5 kg of fresh leaves are required to produce 1 kg of finished tea.

If temperatures remain stable, large-scale harvesting is expected between March 5 and 10, in line with the usual seasonal schedule.

A close look at the freshly picked Wuniuzao green tea. [Photo/Tide News]