Dong Pian, or "Winter Sprout", is not produced every year, being that it is harvested during the winter months, when the plant would usually be hibernating. However, every so often, the weather warms mid-winter for 10-12 days, causing the plants to produce new growth. Some tea trees do this more than others, while some do not grow during this time, requiring even warmer temperatures to produce a flush. Grown at an elevation of 500 meters, in Baguashan, using the Siji Chun, "Four Seasons" cultivar.
The tea produced during this time is quite different than the typical harvests during Spring or Autumn. The growth is very slow, and the leaves produced are small and thicker. They are more brittle, and difficult to work with. The results are worth the effort, however, as the tea produces a sublimely sweet nectar, that is vegetal with hints of green bean and seaweed. The golden broth is rounded and soft, with no bitterness, and delightfully refreshing. This tea is comforting and nourishing.