As spring returns to the earth, early spring green Tea is being harvested in many places, and tea lovers can't wait to buy and taste the new batches.
So why is early spring green tea considered good?
1. As temperatures gradually rise in spring, rainfall is relatively abundant. Additionally, after a period of rest during winter, tea plants produce lush shoots with vibrant green color, soft leaves, and a rich content of natural compounds.
2. With relatively low spring temperatures, there's an increased synthesis and accumulation of nitrogen-containing compounds. At the beginning of spring, amino acids gather in large quantities at the tips of young shoots, which results in a strong aroma and fresh, pleasant taste that also offers health benefits.
3. The low temperatures in spring slow down metabolism and reduce the presence of tea polyphenols, anthocyanins, and alcohols, aldehydes, and acids, thus making the tea less bitter.
4. Due to the low temperatures and fewer pests and diseases, farmers generally do not use pesticides on early spring teas, ensuring they are minimally contaminated with chemicals.
While early spring tea is excellent, please be aware of the following precautions:
1. Although early spring tea is delicious, don't rush to Drink it immediately after it has been processed. Freshly made tea should not be consumed right away.
From a nutritional standpoint, new tea hasn't had time to age, so it contains higher levels of Caffeine, active alkaloids, and various aromatic substances that can overstimulate the nervous system, which may be harmful to individuals suffering from insomnia or heart disease.
2. New tea contains high levels of unoxidized polyphenols and aldehyde-alcohol compounds, which can irritate the gastrointestinal tract. People with poor digestive function might experience symptoms such as dry mouth, sore throat, abdominal pain, and constipation if they drink this tea.
3. Individuals who rarely drink tea may experience symptoms like dizziness, insomnia, weakness, sweating, and frequent urination after drinking new tea, known as “tea intoxication.”
Therefore, new tea must be aged for some time before consumption, and it shouldn't be drunk in large quantities. At the very least, it should be stored for half a month, allowing some of the polyphenols, aldehydes, and alcohols to decompose or oxidize, and reducing the activity of caffeine, alkaloids, or aromatic substances. This ensures the tea not only achieves a “green color, clear infusion, high fragrance, and mellow taste,” but also becomes safe and healthy to drink.
In addition, early spring tea is delicate and tender, so the water temperature for brewing should not be too high. This will ensure a refreshing and pleasant infusion while preserving its nutritional value.