Zi Chun Tea Wholesale

Direct Trade Importer – Specialty Teas from Garden to Cup

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Author: Samir Gohil

  • Seasonal Harvest Update: Chinese Jasmine, Darjeeling & Assam Teas

    Seasonal Harvest Update: Chinese Jasmine, Darjeeling & Assam Teas

    One of the most rewarding aspects of sourcing specialty tea is following the rhythm of each harvest throughout the year. Every season brings something different, shaped by weather, growing conditions and the careful work of tea makers across Asia.

    This latest update brings together two exciting arrivals. The new season’s Chinese jasmine teas and the first selection of Darjeeling and Assam second flush teas from India are now available.

    Chinese Jasmine Tea Season

    Jasmine tea production only begins once the jasmine flowers themselves are at their peak.

    While the green tea used as the base is harvested during spring, it is carefully stored until the summer jasmine blossoms are ready. At this point, the tea is scented using freshly picked jasmine flowers at the height of their fragrance.

    The process is remarkably traditional. Fresh jasmine flowers are layered together with the tea and left overnight, allowing the leaves to naturally absorb the delicate floral aroma. The flowers are then removed the following morning before the process is repeated.

    Higher quality jasmine teas may be scented four to six times, while more everyday grades are typically scented only once or twice. The tea maker must also carefully control moisture levels throughout the process to preserve the freshness, balance and natural character of the tea.

    New Season Jasmine Teas From China Now Available

    Darjeeling & Assam Second Flush Arrivals

    We also have an excellent selection of second flush Darjeeling and Assam teas from India now available.

    This season has presented some challenges, with heavy rainfall from late May continuing through much of June. According to our sourcing partner in India, these conditions delayed the arrival of the highest quality second flush Darjeeling teas.

    Fortunately, the best teas have now begun arriving, bringing the rich muscatel character and depth of flavour that make second flush Darjeelings so highly regarded.

    Alongside Darjeeling, our latest Assam arrivals continue to showcase the full-bodied, malty character for which the region is famous.

    Current Second Flush Selection

    Darjeeling

    Assam

    Why Seasonal Harvests Matter

    Unlike many agricultural products, tea changes subtly from season to season. Weather, rainfall, temperature and harvest timing all influence the character of the finished tea.

    By working closely with our tea-growing partners throughout the year, we’re able to source fresh seasonal teas as they become available and share those harvests with our wholesale customers.

    This Season at a Glance

    The arrival of this year’s Chinese jasmine teas, together with the latest Darjeeling and Assam second flush harvests, marks another exciting point in the annual tea calendar.

    Each harvest reflects the unique growing conditions, craftsmanship and traditions of its region. From the delicate fragrance of freshly scented jasmine teas to the rich muscatel character of Darjeeling and the bold, malty depth of Assam, every tea offers something distinctive.

    As new harvests continue to arrive throughout the year, we’ll keep sharing seasonal updates from our tea-growing partners across Asia, giving our customers access to fresh, carefully selected teas sourced directly from origin.

  • From the Field: Visiting Our Mulberry and Butterfly Pea Growers in Thailand

    From the Field: Visiting Our Mulberry and Butterfly Pea Growers in Thailand

    Every ingredient has a story that begins long before it reaches the final product. During a recent sourcing trip to Thailand, we visited the family-owned farm and processing facilities behind our premium mulberry leaf tea and butterfly pea flower.

    At Zi Chun Tea, visiting our growers is an important part of how we source. Seeing operations first-hand allows us to better understand growing practices, build stronger relationships and ensure every product meets the quality, traceability and ethical standards we expect from our supply partners.

    Generational Expertise

    Our visit began with the family who founded and continues to manage the business today.

    Their hands-on involvement is evident throughout the operation, from crop management and harvesting through to processing and quality control. Years of experience have been passed from one generation to the next, creating a business built on consistency, care and long-term relationships with both growers and customers.

    Working directly with family-owned businesses like this gives us confidence in both the quality of the products and the people behind them.

    Empowering Local Farmers

    While the processing facility is family owned, much of the raw material is sourced directly from independent local farmers throughout the surrounding region.

    By offering fair pricing and long-term purchasing relationships, the business provides local growers with greater financial stability while encouraging sustainable agricultural practices.

    It’s a partnership that benefits everyone involved, from the farming communities through to customers seeking responsibly sourced botanical ingredients.

    Empowering Local Farmers

    While the processing facility is family owned, much of the raw material is sourced directly from independent local farmers throughout the surrounding region.

    By offering fair pricing and long-term purchasing relationships, the business provides local growers with greater financial stability while encouraging sustainable agricultural practices.

    It’s a partnership that benefits everyone involved, from the farming communities through to customers seeking responsibly sourced botanical ingredients.

    Quality from Field to Facility

    During our visit, we reviewed the harvesting, handling and processing methods used for both mulberry leaves and butterfly pea flowers.

    Maintaining quality begins in the field through careful harvesting at the right stage of growth. From there, the ingredients are processed using methods designed to preserve their natural colour, flavour and nutritional properties before being prepared for export.

    We also toured the processing facilities to better understand the quality control measures and working conditions that support every stage of production.

    Why Origin Visits Matter

    For us, sourcing is about much more than purchasing ingredients.

    Regular visits to our growers help strengthen long-term partnerships, provide greater transparency throughout the supply chain and ensure we continue sourcing products that reflect our commitment to quality and responsible business practices.

    These visits also allow us to better understand the challenges and opportunities faced by our growers, helping us build relationships based on trust rather than transactions.

    Reflections from the Field

    Our time in Thailand reinforced the value of working closely with family-owned businesses that share our commitment to quality, transparency and long-term partnerships.

    By visiting our growers in person, we gain a deeper appreciation for the care that goes into every harvest and every ingredient. Those experiences help shape the products we source and the relationships we continue to build throughout Asia.

  • From the Field: Visiting a Family-Owned Tea Estate in Kishanganj, Bihar

    From the Field: Visiting a Family-Owned Tea Estate in Kishanganj, Bihar

    Every tea tells a story long before it reaches the cup. During a recent sourcing trip to Kishanganj in Bihar, India, we visited a family-owned tea estate that left a lasting impression, not only because of the quality of its black tea, but because of the values behind how it is produced.

    For us, visiting tea gardens is about far more than selecting great teas. It’s an opportunity to meet the people behind the harvest, understand local growing conditions and see first-hand the care and craftsmanship that go into every batch of tea. This visit was a reminder that exceptional tea begins with exceptional care for both the land and the people who work it.

    Clean Infrastructure

    One of the first things we noticed was the estate’s commitment to creating a safe and welcoming environment for its workers.

    The family has recently invested in modern irrigation systems together with a central farmhouse that supports both the workforce and visiting buyers. The facilities include clean running water, modern hygiene amenities and a communal kitchen that provides a comfortable place to gather throughout the day.

    These investments may seem simple, but they demonstrate a genuine commitment to improving everyday working conditions and supporting the people who make each harvest possible.

    Shared Meals, Shared Respect

    One moment that stood out during our visit was lunchtime.

    The owners and workers all shared the same freshly prepared meal. There was no separate dining area or different menu. Everyone enjoyed the same nutritious food together, featuring locally grown pineapples, tomatoes and seasonal vegetables from the region.

    It’s a simple practice, but one that reflects the respect, equality and sense of community that exists throughout the estate.

    Shared Meals, Shared Respect

    One moment that stood out during our visit was lunchtime.

    The owners and workers all shared the same freshly prepared meal. There was no separate dining area or different menu. Everyone enjoyed the same nutritious food together, featuring locally grown pineapples, tomatoes and seasonal vegetables from the region.

    It’s a simple practice, but one that reflects the respect, equality and sense of community that exists throughout the estate.

    Artisanal Craft

    The estate’s signature black tea is carefully hand-picked before being dried slowly on traditional woven bamboo trays.

    This slower, more considered approach helps preserve the tea’s natural sweetness while producing a beautifully balanced cup with smooth character and very little bitterness. Watching the process first-hand reinforced how much patience, skill and craftsmanship go into producing high-quality specialty tea.

    Why Origin Visits Matter

    At Zi Chun Tea, we believe sourcing tea is about building long-term relationships, not simply placing orders.

    Regular visits to tea gardens allow us to better understand seasonal conditions, strengthen partnerships with tea growers and ensure the quality and consistency of the teas we share with our customers.

    They also give us the opportunity to tell the stories behind the tea. Stories of craftsmanship, community and the people whose dedication makes every harvest possible.

    Reflections from the Field

    Our visit to Kishanganj was a reminder that truly exceptional tea is about more than flavour alone. It reflects the care invested in the people who grow it, the traditions that shape it and the relationships built over time.

    These are the experiences that continue to shape how we source tea and why we remain committed to sharing authentic, specialty teas from garden to cup.

  • Why Specialty Tea Continues to Grow in Retail and Tea Businesses

    Why Specialty Tea Continues to Grow in Retail and Tea Businesses

    Consumer interest in specialty tea continues to grow as more people seek higher quality products, origin transparency and more meaningful tea experiences. Across specialty retailers, tea shops and tea lounges, tea is increasingly being recognised not simply as a beverage, but as a product category connected to craftsmanship, culture and discovery.

    For many tea businesses, specialty tea also offers an opportunity to create stronger customer engagement through education, seasonal offerings and unique flavour experiences that encourage long-term customer loyalty.

    Consumers Are Seeking Quality and Origin Transparency

    Similar to developments seen in specialty coffee, wine and artisan foods, tea consumers are becoming more interested in where products come from and how they are produced.

    Many customers now value:

    • Traceability and sourcing transparency
    • Direct relationships with tea gardens and tea makers
    • Seasonal harvest information
    • Traditional processing methods
    • More natural and minimally processed products

    As awareness of specialty tea continues to grow, customers are increasingly looking beyond generic commodity teas and exploring teas with stronger origin stories and more distinctive flavour profiles.

    Specialty Tea Supports Premium Positioning

    For specialty retailers and tea businesses, offering a curated range of premium teas can help strengthen brand positioning and customer perception.

    High-quality specialty teas are often associated with greater expertise, craftsmanship and product knowledge. Tea businesses that provide educational guidance, origin information and carefully selected tea ranges can create more engaging and memorable customer experiences.

    In many cases, customers are not simply purchasing tea itself, but also the story, culture and knowledge surrounding the product.

    Customers Enjoy Exploration and Discovery

    One of the strengths of specialty tea is the extraordinary diversity of styles, harvests and flavour profiles available across different tea growing regions.

    From high mountain oolongs and delicate green teas to aged pu-erh and traditional black teas, specialty tea offers ongoing opportunities for exploration and discovery.

    For tea shops and specialty retailers, this variety can help encourage repeat visits and long-term customer engagement as customers continue exploring new teas, origins and seasonal harvests over time.

    Seasonal Harvests and Freshness Matter

    Freshness and seasonality are increasingly important within the specialty tea industry.

    Many specialty tea buyers actively seek out fresh seasonal harvests, particularly for green teas and high mountain teas where harvest timing can significantly influence flavour and aroma.

    Because tea is an agricultural product, flavour profiles and production volumes naturally vary from season to season. For specialty tea businesses, access to fresh seasonal teas and close relationships with tea gardens can play an important role in maintaining quality and providing customers with more distinctive tea experiences.

    Education Continues to Play an Important Role

    As specialty tea becomes more widely appreciated, customer education continues to grow in importance.

    Simple educational touchpoints — including brewing guidance, harvest information and tea origin stories — can help customers feel more confident exploring loose leaf tea and understanding the differences between tea styles and regions.

    For tea businesses, sharing this knowledge can help build stronger customer trust while creating a more engaging and premium tea experience overall.

    Final Thoughts

    Specialty tea continues to evolve as consumers place greater value on quality, craftsmanship, seasonality and origin transparency. For specialty retailers, tea shops and tea lounges, carefully curated tea offerings supported by education and sourcing knowledge can help create stronger customer engagement and long-term brand differentiation.

    As customer interest in specialty tea continues to grow, businesses that focus on quality, freshness and authentic tea experiences are increasingly well positioned within the evolving tea market.

  • Understanding Chinese Tea Culture and Production

    Understanding Chinese Tea Culture and Production

    China is widely regarded as one of the world’s oldest and most influential tea cultures, with a history of tea cultivation and preparation spanning thousands of years. Today, the country produces an extraordinary range of tea styles, from delicate green teas and aromatic oolongs to black teas, white teas and aged pu-erh.

    For many tea professionals and enthusiasts, understanding Chinese tea culture offers valuable insight into how tea is grown, processed and appreciated across different regions and traditions.

    A Diverse Tea Growing Landscape

    China’s tea growing regions are incredibly diverse, with climate, altitude, soil and local traditions all influencing the final character of the tea.

    Some of the country’s most recognised tea producing regions include:

    • Fujian — known for oolong, white tea and black tea
    • Yunnan — famous for pu-erh and Dian Hong black tea
    • Zhejiang — home to Long Jing (Dragon Well) green tea
    • Anhui — known for Keemun black tea and traditional green teas
    • Guangdong — recognised for Dan Cong oolong teas

    Each region has developed its own tea styles, processing methods and flavour profiles over generations.

    Tea Processing Plays a Major Role

    One of the defining characteristics of Chinese tea production is the wide variety of processing techniques used across different tea categories.

    Small changes during processing — including oxidation, roasting, rolling and drying — can dramatically influence flavour, aroma and appearance.

    For example:

    • Green tea is typically minimally oxidised, helping preserve freshness and vegetal notes
    • Oolong tea involves partial oxidation and often more complex processing methods
    • Black tea is fully oxidised, producing richer and fuller-bodied flavours
    • Pu-erh tea may undergo fermentation and ageing over time

    In recent years, tea makers across different regions have also become more aware of production techniques outside of their own local traditions. Certain processing methods that were once closely associated with specific tea styles are now being adapted more broadly across different tea categories, contributing to continued innovation within the specialty tea industry.

    Tea Culture Extends Beyond the Cup

    In many parts of China, tea is closely connected to hospitality, conversation and daily life. Tea preparation is often approached with patience and attention to detail, particularly in traditional gongfu tea brewing.

    Gongfu brewing typically uses smaller teaware, shorter infusions and a higher leaf-to-water ratio to explore how flavour develops across multiple infusions. This approach is especially common when preparing oolong and pu-erh teas.

    For many tea drinkers, tea is valued not only for flavour, but also for the experience and ritual surrounding preparation and sharing.

    Seasonal Harvests and Freshness

    Seasonality is another important aspect of Chinese tea production. Harvest timing can significantly influence flavour, aroma and texture, particularly for green teas and high mountain teas.

    Spring harvest teas are often highly sought after for their freshness and delicate character, while later seasonal harvests may develop fuller or more mature flavour profiles.

    Because many specialty teas are produced in limited quantities and seasonal batches, freshness and storage conditions can play an important role in overall tea quality.

    In recent years, tea growing regions across China have also experienced increasingly unpredictable weather patterns, including frost, excessive rain and shifting harvest timing. These seasonal variations can significantly influence tea quality, flavour and harvest volumes from year to year, making seasonal knowledge and direct relationships with tea gardens increasingly important within the specialty tea industry.

    Final Thoughts

    Chinese tea culture and production continue to influence specialty tea markets around the world. From regional tea traditions and specialised processing methods to seasonal harvests and brewing techniques, China’s tea industry offers an extraordinary depth of knowledge and craftsmanship.

    For tea buyers, retailers and enthusiasts alike, understanding these traditions can help build a deeper appreciation for how tea is grown, prepared and experienced from origin to cup.

  • How to Brew Loose Leaf Tea Properly

    How to Brew Loose Leaf Tea Properly

    Brewing loose leaf tea is one of the simplest ways to improve flavour, aroma and overall tea quality. While different tea styles and origins may require slightly different brewing methods, a few key principles can help you get consistently better results from every cup.

    From water temperature and steeping time to tea quantity and brewing style, small adjustments can make a significant difference when preparing specialty loose leaf tea.

    Start with Good Quality Water

    Because tea is mostly water, the quality of the water you use has a direct impact on flavour. Filtered water is generally recommended, especially if your local tap water has a strong mineral or chlorine taste.

    Freshly drawn water will usually produce a cleaner and brighter cup compared to water that has been repeatedly boiled.

    Water Temperature Matters

    One of the most common mistakes when brewing loose leaf tea is using boiling water for every tea type. More delicate teas such as green tea and some lighter oolongs can become bitter if brewed at excessively high temperatures.

    As a general guide:

    • Green tea: 70–80°C
    • Oolong tea: 85–95°C
    • Black tea: 90–100°C
    • Pu-erh tea: 95–100°C

    Adjusting water temperature can help bring out sweetness, aroma and balance while reducing bitterness or harshness.

    Use the Right Amount of Tea

    Using too little tea can produce a weak and watery brew, while too much may overpower the cup. A simple starting point is approximately 2–3 grams of tea per 250ml of water, though this can vary depending on tea style and personal preference.

    Whole leaf teas often expand significantly during brewing, so allowing enough room in your teapot or infuser is important.

    Steeping Time Can Be Adjusted

    Steeping time influences strength, body and flavour intensity. Longer brews generally create stronger flavours, while shorter infusions may highlight lighter aromas and sweetness.

    As a starting guide:

    • Green tea: 1–3 minutes
    • Oolong tea: 2–5 minutes
    • Black tea: 3–5 minutes
    • Pu-erh tea: 2–5 minutes

    Many specialty teas can also be infused multiple times, with flavour evolving across each infusion.

    Western Brewing and Gongfu Brewing

    There are many ways to prepare loose leaf tea, but two of the most common methods are western brewing and gongfu brewing.

    Western brewing typically uses larger volumes of water with longer steeping times, making it practical for everyday tea preparation.

    Gongfu brewing uses a higher leaf-to-water ratio with shorter infusions, often in smaller teaware. This method is traditionally used for oolong, pu-erh and other specialty teas where multiple infusions help reveal different layers of flavour and aroma.

    Both approaches can produce excellent tea and often come down to personal preference and the style of tea being prepared.

    Final Thoughts

    Brewing loose leaf tea does not need to be complicated. Paying attention to water quality, temperature, steeping time and tea quantity can dramatically improve flavour and help you get more from every tea.

    As with many aspects of tea, experimentation is part of the experience. Small adjustments can help you discover brewing styles and flavour profiles that best suit your taste.