This delicacy was a delight to discover in the kitchen of a tea planter in Darjeeling, India.

Most of the tea world is enjoying the first flush this week, when neon-green spring leaves shoot up from winter buds. They look so good, you could eat them—and eat them you must. For the next few weeks, the tender leaves are best for plucking and processing at home, with no special equipment. Select the freshest, softest leaves from Camellia sinensis. This innovative fusion combines the delicate flavours of tea with the crispy texture of tempura batter. The taste transports you into the heart of the tea factory, where the heady aroma of oxidising tea is richer than buttery asparagus.

A demonstration of tea tempura and fresh-tea techniques will be held at Fortnum & Mason, London W1, on May 18.

Fresh tea leaves will also be used in The Newt hospitality areas at the RHS Chelsea Flower Show, May 21-25 (www.rhs.org.uk).

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.