As March unfolds, the city of Huzhou in Zhejiang province is enveloped in the fragrance of fresh tea leaves as the region's renowned varieties, including Guzhu Zisun, Moganshan Huangya, and Anji Baicha, emerge from the morning dew.

Huzhou's "sandao tea" features three distinct teas. [Photo/WeChat account: wenlv0572]

Huzhou's "sandao tea" is more than a simple combination of tea and snacks; it is a centuries-old cultural ritual featuring three distinct teas, each with its own significance.

The first is "guoci tea", a sweet drink often served by placing a few crispy rice crusts in a bowl with sugar, then pouring hot water over them. This is followed by the savory "xundou tea", unique to Huzhou, brewed with a blend of smoked beans, green tea leaves, dried carrot shreds, orange peel, and sesame seeds. The ritual concludes with a simple cup of tea.

Cups of Moganshan Huangya tea. [Photo/WeChat account: huzhoufabu]

Anji county's Baicha harvest began on March 26, marking it as a vital component of rural vitalization. In Huangdu village, traditional stalls coexist with modern markets, transforming this green tea into culinary delights and skincare products.

The historical Guzhu Mountain in Changxing county, home to the Tang Dynasty (618–907) Imperial Tea Garden, offers a glimpse into ancient tea traditions with its exclusive Guzhu Zisun tea.

In Deqing county's Shuangfeng Tea Garden, pickers are busily plucking tender tea leaves. Moganshan Huangya is an early spring tea, offering unique flavors through traditional tea-making techniques.