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Why is hand plucking used for premium spring tea leaves?

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Neatly planted rows of green tea bushes stretch across rolling fields with Mount Fuji, capped with snow, rising in the background in Japan. — tea Rows of tea (*Camellia sinensis*) growing in Japan, with Mount Fuji in the background.

Hand plucking is used for premium spring tea leaves primarily because it allows for greater selectivity during the harvest.1

While mechanical plucking is an efficient method for later harvests on farms with suitable terrain, it is generally less selective than manual labor. By hand-picking the shoots—which typically consist of the bud and the two youngest leaves—producers can ensure that only the highest-quality material is collected for premium teas. This level of precision is difficult to replicate with machinery, making hand plucking the preferred choice for maintaining the superior standards associated with premium spring flushes.1