Spring Tea

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…

The techniques for making Puer tea and tribute tea, as shining gems in the list of China's traditional tea-making intangible cultural heritage, not only carry profound historical tea culture but are also a vital force driving local economic and cultural development.The Yunnan province's Ning'er county, known for its intangible cultural heritage, has been dedicated to the inheritance, protection, and innovation of these techniques. Through systematic work and meticulous efforts, it actively promotes the diversity and exchange of tea culture, infusing new vitality into the sustainable development of the tea industry. It is currently the season of tea harvest, and in Ning'er's vast tea gardens, tea farmers move through the emerald green tea bushes, skillfully gathering the tender leaves filled with the essence of spring into their baskets. In the organic tea garden of Wulushan in Puyi Township, Ning'er County, the spring breeze blows gently, bringing vibrant life. Zhou Ming, the production workshop director of the tea factory, leads the tea farmers in their busy work. They strictly adhere to standards while picking spring tea, with each leaf carrying their respect for and commitment to traditional techniques. Under the harmonious cooperation between Zhou Ming and his technical partners, the tea-making processes…

During the National People's Congress in March 2014, President Xi Jinping, while participating in a discussion with the Guizhou delegation, made an important instruction: “For Dy Maojian tea, we hope you can promote the brand further.” For centuries, the lingering fragrance of Dy Maojian tea has transcended history and borders, captivating many. From the principle that “lucid waters and lush mountains are invaluable assets,” to “promoting the Dy Maojian brand,” and onto the New National Development Document No. 2 explicitly proposing to “develop modern mountainous characteristic and efficient agriculture,” Dy Maojian shoulders the heavy responsibility of leading Guizhou teas out of the region. The Dy Maojian tea of today is undoubtedly a milestone in the accumulation and development over generations. Photo by Lu Tao Focusing on Policy Guidance, Vigorously Developing the Maojian Tea Industry Over the years, Du Yun City has thoroughly implemented President Xi Jinping’s important instructions regarding “promoting the Dy Maojian brand” and the integrated development concept of tea culture, tea industry, and tea science. It has taken the Dy Maojian as its core industry, focusing on the work philosophy of “year-round picking, full utilization of the tea plant, and full-chain development.” Efforts have been made in key…

Pu'er spring tea, harvested in spring, boasts a rich and flavorful infusion, a strong aftertaste, and is generally of high quality throughout the year. Now is the season when Pu'er spring tea hits the market, and many tea enthusiasts are eagerly awaiting their chance to taste it. However, when purchasing Pu'er spring tea, enthusiasts should be careful to select the right product to ensure they are getting genuine spring tea from the current season. The correct methods for selecting Pu'er spring tea involve two steps: dry evaluation and wet evaluation. Dry evaluation involves observing the shape, color, and aroma of the dry leaves before brewing. Wet evaluation involves smelling, tasting, and examining the infused leaves after brewing. The characteristics of ancient tree Pu'er spring tea include the following: During the autumn and winter seasons, all living organisms are in a state of storage and accumulation. The spring tea, having rested and conserved energy, accumulates abundant nutrients. Additionally, due to the persistently low temperatures during the spring, the consumption of these nutrients is minimal, allowing the tea to retain a higher concentration of nourishment. Spring tea has the highest protein content, which significantly enhances the flavor of the tea infusion. In…

During the spring warming period, cold air often invades, causing a significant drop in temperature. This weather, characterized by warmth before and cold after, is known as late spring cold. Late spring cold generally refers to prolonged periods of low temperatures and overcast rainy weather after the Vernal Equinox, specifically when the temperatures in late March or early April are lower than average. Depending on the timing, it can be further divided into "Vernal Equinox Cold" and "Qingming Cold." "Vernal Equinox Cold" occurs when the daily average temperature remains below 10°C for five days or more, with less than three hours of sunshine, from March 15 to March 27. "Qingming Cold" refers to low-temperature and rainy weather from March 28 to April 10. The Harm of Late Spring Cold to Tea Plants: In addition to variety, soil, fertilization, management, and processing skills, the production of high-quality tea also depends on climatic conditions. The relationship between tea production and temperature, sunlight, and rainfall is close. When the daily average temperature remains above 10°C for three consecutive days, tea buds begin to sprout and unfurl; once the temperature stabilizes above 10°C, the growth of buds and leaves accelerates, and new shoots emerge.…

Pu'er tea is primarily divided into raw and ripe varieties. How do you choose an affordable yet delicious raw Pu'er tea? How to Select Raw Pu'er Tea? 1. Start by examining the tea cake. Look for signs that it's spring tea, which usually has some yellowish leaves on its surface. Check for "hoof prints," as spring tea buds and leaves are slightly fatter than those of autumn tea. The texture of autumn tea appears smoother and more linear compared to spring tea, with longer and finer strands. Autumn tea doesn't have yellowish leaves and looks very clean. 2. Smell the tea cake. Good tea should have a dry aroma and no off odors. If there are any unusual smells, immediately discuss this with the seller to determine the cause. Be cautious when tasting the tea later. 3. After rinsing the tea, pay attention to the clarity of the infusion in the teapot. A good infusion should be very clear, with a light yellow color for new teas. 4. When tasting, judge your initial impression. If the tea is very astringent, see if there is a subsequent production of saliva that mitigates the astringency. If, after swallowing the tea and then…

The ancient tree spring tea originates from old tea trees that have withstood the test of time, harvested in the spring season. It boasts several unique qualities: its aroma is rich and lingers in one's heart; its taste is mellow and intoxicating. This tea is not only nutritionally rich but also contains antioxidants that bring numerous benefits to both body and mind. Savoring a cup of ancient tree spring tea feels like an intimate conversation with nature, experiencing the sedimentation of time and the vitality of spring. Ancient tree spring tea refers to the new spring tea picked from old tea trees. It has the following characteristics and benefits: Characteristics: 1. The leaves are fresh green, and the tea brews into a clear infusion with floral and fruity fragrances. 2. The mouthfeel is delicate and smooth, with a sweet and full-bodied taste. 3. The liquor color is bright, the base is mild, and it is not overly bitter or astringent. 4. The long growth period of the tea trees results in high-quality leaves that are rich in nutrients. Benefits: 1. Ancient tree spring tea is rich in tea polyphenols, which have excellent beautifying and nourishing effects on the skin. 2.…

In recent years, Wugang has actively embraced the concept that green waters and green mountains are as valuable as gold and silver. It has focused on improving quality and strengthening brands while innovatively developing its tea industry, paving a path for sustainable, green, and healthy development.The ancient city of Wugang, a blessed land, is located on the eastern slope of the Xuefeng Mountains and upstream of the Zi River, often referred to as the "Tea Village of Wugang." As early as the beginning of the Kangxi era in the Qing Dynasty, the famous Wugang tea "Yunshan Bud Tea" was designated as tribute tea. Currently, Wugang City has a tea plantation area of 20,680 mu, with an annual production of about 936 tons of raw tea, successfully creating more than twenty series under three types of tea brands: green and black tea. These eco-friendly tea gardens have become the "green banks" for the income growth and prosperity of local residents. In Chitang Village, Dengyuantai Town, the Hanling Tea Garden features rows of tea bushes winding through lush greenery, undulating continuously. Tea farmers move busily among them, presenting a bustling scene of tea picking. The Hanling Tea Garden has a long history,…

Tea picking requires a large amount of labor and is highly seasonal. With urbanization, there has been a significant loss of young and able rural labor, increasing the demand for mechanized tea picking. However, we have gradually discovered that mechanically harvested tea gardens often quickly develop chicken claw branches and experience a rapid decline in the quality of fresh tea leaves.In late April 2023, I conducted a pruning and revitalization experiment in my family's tea garden in Enshi, Hubei, primarily attempting to replicate the tea garden management practices of the West Lake Longjing region in Hangzhou. This involves heavy pruning of the tea plants in late April to early May, followed by fertilization, and another heavy pruning in mid-to-late July to promote the growth of more productive branches, with a light pruning in November. The goal is to maximize the benefits of spring tea production. Figure 1 shows the result of my pruning at the time, preserving the main branches. Figure 1 However, out of laziness, I wanted to see what the effect would be without fertilizing or pruning again in mid-to-late July, so I only performed the initial pruning. During my visit home for the holidays this year, I…

The “burnt pieces” in Pu'er raw tea are undesirable. However, this undesirability is not due to toxicity or harm to health but mainly affects the taste and appearance of the tea infusion. Theoretically, these “burnt pieces” can be avoided during the Pu'er tea production process; however, in practical application, they are almost impossible to avoid. The “burnt pieces” in Pu'er raw tea are essentially scorched tea juice that sticks to the iron wok and is not something dirty. During the process of fixing the fresh leaves, a large amount of water and tea juice overflow from the leaves, while the wok temperature is mostly above 200°C, which is very high. After several batches of fixing, a layer of tea juice forms on the surface of the iron wok, which is scorched black by the high heat and mixes with a small amount of the Pu'er tea material. We mentioned earlier that theoretically, “burnt pieces” can be avoided, and the most direct method would be to carefully clean the iron wok after each batch of fixing and before processing the next batch. If the scorched tea juice on the iron wok is completely washed off, it is theoretically possible to prevent…

Wild Yunnan black tea, a gift from nature, is full of unique charm and flavor. It grows in pristine forests, drawing the essence of heaven and earth, carrying the blessings of nature. Its shape is tightly knotted, with a lustrous dark color, and buds are visible. The unique aroma is floral and fruity, fresh and rich, intoxicating to the nose. In terms of taste, wild Yunnan black tea is mellow and sweet with a full-bodied infusion that carries a rich scent of the wilderness. Upon entry into the mouth, one can feel the smoothness and delicacy of the infusion, with a lingering aftertaste that is unforgettable. How much does wild Yunnan black spring tea cost? The price for 2024 Fengqing Yunnan wild black tea - pure bud material loose tea (250g) is 130 yuan. The price for 2024 Fengqing Yunnan wild black tea - pure bud material loose tea (500g) is 260 yuan. The price for 2024 Fengqing Yunnan wild black tea - pure bud material loose tea (1000g) is 500 yuan. Data source: ChaWo Network The taste of wild Yunnan black tea Mellow and Rich: The flavor is thick and robust. Sweet and Delicious: Has a natural sweetness that…

Great tea is grown, but it is also well-managed. As the saying goes: "One-third planting, two-thirds management." After three seasons of growth and harvesting in spring, summer, and autumn, the tea plant has expended a great deal of nutrients, and the soil between rows becomes compacted. As winter approaches, proper garden management becomes particularly important for the quality and yield of next year's tea leaves. For this reason, the Tea Industry Development Working Group, in collaboration with Guizhou Broadcasting Station's Ecology & Rural Channel, has produced a teaching video on tea garden management during autumn and winter for reference and learning by tea companies and farmers. The video received strong support from the Guizhou Tea Research Institute and covers four parts: fertilization principles and recommendations, pruning techniques for tea plants, pest and disease control, and cold prevention measures. 1 Winter Fertilization According to the growth and development patterns of tea plants, as they enter autumn and winter, the above-ground parts will gradually stop growing and enter dormancy. However, the underground parts become increasingly active and enter the peak period of root activity throughout the year. At this time, the plant's root system significantly strengthens its absorption capacity and has a…

Every year, at the end of March and early April, Pu'er spring tea enters the spring tea picking season. Many tea enthusiasts who love Pu'er tea choose to try it fresh during this time, savoring the charm of spring tea. Spring tea is rich in nutrients, has a full-bodied soup, a thick texture, a strong flavor, and a fresh and intense aroma, with a higher value for storage and transformation over time. Early spring Pu'er tea, after a whole winter of rest and recuperation, absorbs abundant nourishment from the tea plant as the earth warms up. Through photosynthesis, the tea buds grow robustly, containing a large amount of internal tea substance. Moreover, due to its low production volume, early spring Pu'er tea is quite precious, especially the first-picked spring Pu'er tea, which is considered a premium grade among teas. The benefits of drinking Pu'er spring tea: It replenishes nutrients and trace elements, relieves the pressures and fatigue of daily life, and maintains vitality in the body; characterized by freshness and sweetness, moderate consumption can quench thirst, alleviate spring lethargy, promote metabolism, and improve mood. There are many benefits to drinking spring tea, not only does it allow you to taste…

When brewing tea, you may occasionally encounter a situation where the water taste is prominent. What causes this? It is mainly due to the impact of water on the tea brewing process. So what effects do water quality and water temperature have on tea brewing? Why does tea have a strong water taste when brewed? Here are some reasons: 1. Hard Water Quality The hardness of the water affects the solubility of compounds in the tea leaves. Soft water has a higher solubility, resulting in a stronger tea flavor. Hard water contains more calcium, magnesium ions, and minerals, leading to lower solubility and thus a weaker tea flavor. Therefore, we should try to choose soft water and avoid using high-hardness water like well water for tea brewing. 2. Low Water Temperature The solubility of tea is proportional to the water temperature. If the water temperature used for brewing is too low, the amount of compounds dissolved from the tea leaves will be small, leading to an insufficient tea flavor and a more pronounced water taste. There's no need to overly worry about high temperatures destroying vitamins in tea, as the stability of vitamins in tea is relatively high, and the…

For Pu'er tea, many tea enthusiasts have the concept of "drink old tea, store new tea." So, how can we determine if a new tea has collection value? First, making a good tea requires many factors. The most critical are the following three aspects: What kind of new tea has the greatest collection value? I. Raw Materials Without good raw materials, no matter how skillful the process is or how correctly it's stored later, the tea cannot develop a good taste during its transformation later on. 1. Tea Variety A good tea is cultivated by people and is also the result of natural selection over thousands of years. Among various tea varieties, the sexual reproduction-based large-leaf type native to Yunnan is best suited for making Pu'er tea. 2. Growing Environment A suitable environment for growing tea trees. This includes appropriate altitude, proper sunlight duration and intensity, well-spaced planting, appropriate intercropping, no need for pesticides due to biodiversity that prevents the occurrence and development of diseases and pests, etc. 3. Picking Parts and Time Different parts of the tea leaves such as the bud tip, leaf, stalk, and yellow leaf play different roles in the post-fermentation process and have different effects…

Jingmai Mountain belongs to the Pu'er tea region. Pu'er tea is categorized into three major tea regions based on geographical location: Xishuangbanna, Lincang, and Pu'er. Jingmai falls under the Pu'er tea region. Located in the southwesternmost part of Yunnan Province, China, Jingmai Mountain is situated within the Huanong Township of Lancang County, which is home to the Lahu Nationality. It borders Menghai County of Xishuangbanna to the east and Myanmar to the west, serving as a tripoint between Xishuangbanna, Pu'er, and Myanmar. Jingmai Mountain is renowned for its Pu'er tea and comprises 14 traditional villages, divided between Jingmai Village and Mangjing Village administrative areas. To Which Tea Region Does Jingmai Mountain Belong? Jingmai Mountain is located in the southwesternmost part of Yunnan Province, China, bordering Menghai County of Xishuangbanna to the east and Myanmar to the west. It is at the tripoint between Xishuangbanna, Pu'er, and Myanmar. The village is 20 kilometers away from the town, with an elevation of 1,500 meters and an annual rainfall of 1,800 millimeters, making it suitable for growing crops like rice. There are 5,437.5 mu (approx. 362.5 hectares) of cultivated land, averaging 2 mu per person, and 58,595.4 mu (approx. 3,906.36 hectares) of forested…

Scented tea originated in the Song Dynasty, began to be produced in the Ming Dynasty and was perfected in the Qing Dynasty. In the late Qing Dynasty, Zhang Changyi established Zhang Yiyuan Tea Shop, which has been passed down through generations, specializing in the production and sale of jasmine tea. During the Republican era, Zhang Yiyuan jasmine tea became well-known throughout Beijing. Regulars at bathhouses and theaters almost always requested Zhang Yiyuan tea by name, and Peking Opera masters such as Qiu Shengrong, Ma Lianliang, Tan Fuying, and others were all regular customers of Zhang Yiyuan. Zhang Yiyuan jasmine tea is made using spring tea from Fujian oolong green tea as the base tea, which is scented multiple times with jasmine flowers. Zhang Yiyuan Teahouse bustling with customers Production Techniques 1. Raw Material Inspection (Tea Base and Flowers Inspection): Strictly inspect the tea base, and select jasmine flowers that are full-bodied, evenly sized, and have a lustrous white color. 2. Tea Base Processing: Process different grades of tea into piles for refined production, requiring the tea base moisture content to reach 8%, with an appearance that is clean, uniform, and free of foreign objects. 3. Flower Processing: The jasmine flowers…

In the pleasant April weather, with a gentle breeze blowing. In the tea garden of the Pomegranate Seed Group in Naxian Village, New Comfort Town, Mengjiang County, old tea trees taller than a person are sprouting new green leaves. Tea farmers are seen climbing wooden scaffolds or pulling on tree branches to pick the fresh buds. Stepping into the home of Li Kang, a tea farmer in the Pomegranate Seed Group of Naxian Village, New Comfort Town, one is greeted by the aroma of tea. He is diligently inspecting every step of the tea processing and production. Before long, freshly stir-fried spring tea is ready. According to Li Kang, Naxian Village has tea trees over a hundred years old. However, due to a lack of business management concepts, the villagers operated independently without forming a united front, which prevented them from capitalizing on their valuable resource. In 2022, Li Kang registered Mengjiang New Comfort Youzhi Tea Processing Factory, leasing more than 50 mu (approx. 33,333 square meters) of land with over 1,600 tea trees aged 80 years or older across two groups, Baiye Village and Pomegranate Seed Group. He invited experts with over 30 years of experience in producing Pu'er…

The integrated approach to green precision prevention and control of major tea pests involves using core technologies such as narrow-band LED insect traps, yellow-red dual-color insect-attracting boards, and efficient sex pheromone lures to maintain target pest populations at a low level through long-term and efficient trapping. This is complemented by biological preventive measures, such as spraying inchworm virus preparations and releasing predatory mites, along with good agricultural practices to control pest populations. Finally, highly efficient, low water-soluble chemical pesticides are used as emergency measures in the event of large-scale pest outbreaks. In recent years, tea plant protection scientists have conducted extensive research on pest control techniques, developing effective green precision prevention and control technologies for tea pests. Below, we will use three of the most important pests in Chinese tea gardens—the gray inchworm, the tea inchworm, and the tea tiny green leafhopper—as examples. Integrated Approach to Green Precision Prevention and Control of Major Tea Pests I. Green Precision Prevention and Control Technology Model for Gray Inchworm and Tea Inchworm Note: “√” indicates the selected control technique at the corresponding time. The same applies below. 1. Core Key Technologies (1) Sex Pheromone Lures. Based on the severity of the previous year,…

Generally, the origin price of Pu'er tea ranges from 3,000 yuan to over 10,000 yuan per kilogram. As for plantation teas, even some ecological and organic Pu'er teas cost only 30 yuan to 200 yuan per kilogram. One can imagine that the highest price difference can be hundreds of times more. The Cost of Good Pu'er Spring Tea in 2023 (per pound) The prices of Pu'er spring tea vary widely, ranging from a few hundred yuan to several thousand yuan, or even tens of thousands of yuan per kilogram. The price of Pu'er spring tea is influenced by factors such as origin, picking season, quality, and specifications. For commonly available branded teas, the price of daily consumption tea is usually within 300 yuan, mostly blended teas. Teas with slightly better quality cost around 400 to 600 yuan, which are considered quite good. A cake of tea priced at 800 yuan is considered to have very high quality and representative taste. The Price of Pu'er Spring Tea in 2023 (per pound) In 2023, the price of small-tree Pu'er spring tea is around 200 to 400 yuan per kilogram, while the price of ancient-tree spring tea is around 600 to 800 yuan…

"White Peony tea," a precious variety, is produced in Zhenghe, known as the "Hometown of Chinese White Tea." White Peony tea is picked at the stage of one bud and two leaves, requiring that the buds and leaves are covered with white down, referred to as "three whites." The shape of the tea is two leaves embracing a bud, with a natural leaf posture and white down covering the back of the leaves. After brewing, the liquor turns apricot yellow or orange-yellow, clear and bright, with a fresh and lasting downy fragrance. The veins are slightly red, scattered among the green leaves, earning it the praise of "red dress on a white body." The preparation method for drinking White Peony tea is similar to that of green tea but, due to the lack of kneading, the tea juice does not easily seep out, so the brewing time is slightly longer than for green tea. "White like clouds, green like dreams, clean like snow, fragrant like orchids," this tea, which is cold and cool in nature, has the effects of heat-clearing and summer-heat dispelling, making it an excellent drink for refreshing the heart and purifying the spirit in summer. It is…

For tea trees of different ages, the methods of mechanical pruning vary. For young tea trees, the primary focus is on shaping pruning; for mature tea trees, light and deep pruning are predominant; and for old tea trees, rejuvenation pruning and stump cutting are mainly conducted. Generally, pruning around the time of Jingzhe (Awakening of Insects) yields good results. However, from an economic perspective, young tea trees should be pruned at the beginning of Lichun (Start of Spring), while other tea trees should be pruned after tea picking. Light Pruning Light pruning effectively promotes the sprouting and growth of tea buds. It also increases the density of productive branches, widens the tree canopy, and creates a favorable picking surface. For mature tea trees, light pruning should be conducted every two years, timed when the upper part of the tea tree stops growing. In regions prone to frost damage, pruning can be done half a month to one month before the spring sprouting of tea buds. For famous tea gardens, light pruning can be conducted after spring tea picking. During light pruning, hedging shears or pruning machines are primarily used to trim off about 4 cm of foliage and branches from…

Along with the rise and fall of Liubao tea industry, the ancient tea ship route has gone through phases of formation, prosperity, dormancy, revival, and decline, leaving a splendid chapter in China's tea transportation history. The ancient route is vast and time has passed slowly. The development of the Liubao tea industry has undergone changes over several hundred years, and the tea ship route has also gone through a long journey from its formation to prosperity, dormancy, revival, and decline. Today, the Liubao tea industry is experiencing a comprehensive revival, but the ancient tea ship route mostly remains as traces of the past. However, there is no doubt that in the course of history, this ancient route, which coexisted with Liubao tea, has written a unique and splendid chapter in China's tea transportation history. The name "Tea Pavilion" can be seen on a map of Cangwu from the 32nd year of the Kangxi era (1693) of the Qing dynasty. 1. The "Annals of Cangwu County" compiled during the Tongzhi era of the Qing dynasty contains records about Liubao tea. 2. On the attached map of Cangwu County in the "Annals of Cangwu County" compiled during the Tongzhi era of the…

The low temperature and high humidity environment of the spring tea season in Guizhou, along with the performance differences in processing equipment, affect the quality of spring tea processing. To improve the quality of spring tea products and highlight the regional characteristics of Guizhou green tea, mastering key techniques such as withering, fixation, shaping, and drying is essential. The following provides an explanation based on the critical common technologies in green tea processing: Program-controlled withered leaves in the withering room I. Withering Withering is the first process in green tea processing. Good withering can improve the efficiency of fixation and better address issues with bitterness and astringency in the tea liquor. 1. Issues (1) Thicker layers of withering leaves often require turning to ensure uniform withering, which can cause mechanical damage to the leaves. (2) Withering equipment lacks auxiliary heating devices, making it difficult to control the progress of withering. (3) During withering, the digital display temperature of the auxiliary heating device is used as a reference, while ignoring the temperature of the withering leaves. (4) The degree of withering is typically judged by the softness of the leaves and their color, neglecting the presence of stems. Program-controlled unit for…