Picking tea leaves is not just about harvesting tea that will make it to your cup. It’s a key part of the lifecycle of the tea bush.

The timing of the pick is crucial for quality - in China it's said that ‘three days early it is treasure, three days late it is grass’ - and to ensure the start of the germination of new leaves at just the right time.

In countries like Kenya where the climate is similar all year, there is growth all year and picking every fortnight. In countries with seasons, the tea plant is dormant for part of the year, until it ‘flushes’ into life and new shoots emerge; picking can start.

Different countries revere different flushes or harvests - the 1st flush in Darjeeling in Spring is considered to be the most flavoursome, whilst it’s the 2nd flush in Assam that is most prized.

Find out more about how tea is picked.