Yunnan

Modern people generally live in a state of sub-health, and the high-fat, high-salt, high-sugar, and high-oil modern delicacies have changed the lives of modern people. The reasons are usually explained as a fast-paced modern lifestyle, overuse of drugs, lack of exercise, excess nutrition, etc. Such explanations are too broad, and while discussing these issues, we need a more concrete approach to solving them. The "Human Microbiome Project" launched in 2007 provides such an approach – the human microbiome. The human body is actually a superorganism composed of human cells and a large group of microorganisms living together symbiotically, with human cells accounting for 10% of the total cell count in the superorganism and human genes making up 1% of the total gene count. It can be said that any slight change in the health status of the human body involves microorganisms. Over 90% of the human microbiome resides in the gut. Ensuring a reasonable structure of the gut microbiome ensures one's own health. Around 2020, scientific understanding of the gut microbiome made frequent breakthroughs. We can now re-explain many issues from the perspective of the gut microbiome. Did you know? Our gut microbiome is shrinking. What is the problem with…

Nannuoshan is an ancient tea area located south of the Lancang River, belonging to Gelanghe Township, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. It is a significant source of high-quality raw materials for Pu'er tea. The saying goes, "The best tea comes from high mountains shrouded in clouds and mist." Nannuoshan has an average elevation of 1,400 meters, with towering peaks, deep valleys, and dense vegetation, providing the ideal environment for large-leaf tea trees. It is often enveloped in clouds and mist, resulting in exceptional tea quality. Its buds are plump, leaves robust, and white down prominent, characterized by a high aroma, mild bitterness, and pronounced sweetness. The history of tea cultivation in Nannuoshan dates back a long time. According to legend, the ancestors of Nannuoshan began planting tea during the Three Kingdoms period, learning the technique from Zhuge Liang during his southern campaign, over 1,700 years ago. The Nannuoshan tea mountain has always been cultivated and utilized by the ancestors of the Bulang people (Pu people, Pu barbarians). More than 1,100 years ago, the ancestors of the Bulang people migrated away from Nannuoshan, leaving their tea trees to be inherited by the Aini people who later arrived. Nannuoshan…

People often like to add other ingredients when drinking tea to adjust its flavor. Some foods can stimulate the tea, making its aroma more intense, while others can enhance the tea's health benefits. What is the best thing to pair with Pu'er tea? It depends on your goal. If you want to cleanse your digestive system, you can pair it with honey. If you're looking for beauty benefits, rose flowers are a good choice. The Chinese approach to tea consumption has never been limited to plain drinking. On the contrary, there are many ingredients that complement tea well and can be excellent for adjusting flavors and promoting health, even for Pu'er tea, which is often associated with plain drinking. The people of Yunnan have their own unique additions to this tea. Combinations for Drinking Pu'er Tea 1. Pu'er Ripened Tea with Honey Ripened Pu'er tea can be enjoyed with honey, making the brewed tea sweet but not cloying, with an improved taste and higher nutritional value. To prepare, place ripened Pu'er tea in a clean teaware, pour boiling water over it, and steep. Once steeped, transfer the tea to a cup, let it cool slightly, then stir in an appropriate…

The terrain in the Menghai tea region is complex, forming small-scale ecosystems where tea trees grow. Through natural hybridization, natural selection, and artificial selection, these ecosystems have given rise to a rich variety of tea tree species with distinct botanical characteristics. Wild tea tree (Photographed by Zuo Lianjiang)The main locations for wild tea trees within the county are Xiding, Mengsong, Meng'a, Bulang Mountain, and Gelande, belonging to the Dali tea species. These trees typically grow singly and scattered throughout mountainous areas at an altitude of around 1,500 meters. Looking at their distribution pattern, it decreases from southwest to northeast. Generally, these trees are tall with upright or semi-spreading postures, small leaves, few veins that are not prominent, flat surfaces, thick and smooth leathery textures, sparse downy hairs on young shoots, long internodes, and serrated leaf margins that are sparse and not obvious. The posterior part of the leaf often lacks serrations, and there are few rounds of leaf sprouting. The quality of tea made from these leaves is generally poor, with a bitter taste and a light color. They have strong resistance. A typical example is the "Tea Tree King" in Bada, which is over 1,700 years old. The cultivated…

"Traditional Chinese tea processing techniques and associated customs" have made a splash in the industry and academia since being listed on the UNESCO Intangible Cultural Heritage List. In the past month, numerous reports have appeared in the media, and there have also been many posts and videos in new media. As China's southernmost tea-producing area and the only tropical island tea region, Hainan possesses a unique native tea variety – the Hainan Large-leaf tea. With the boost from its 'World Heritage' status, Hainan has every chance to reach the pinnacle of its tea products. Experts believe that for a good cup of tea, the processing technique is as important as the tea leaves themselves. Let us first review the development of tea processing in Hainan. Many Li tea farmers in Shuiman Town, Wuzhishan City still insist on handcrafting tea. (Photo by Li Tianping) From historical records, we can see that tea activities began in Hainan as early as the Song Dynasty. Su Dongpo's poem line "After burning the tea spear, there is some left" could very well describe the tender shoots of wild tea trees in Hainan. However, Hainan's tea processing technology was relatively backward historically. Records show that tea…

In the generally arid weather of Yunnan, this year's Lincang tea region, particularly Mengku, was fortunate to be refreshed by spring rains around Qingming Festival. Although it was artificial precipitation, it caused hail in parts of Xiaohusai and Dahusai, fortunately, the damage was not severe. Compared to other production areas suffering from drought, the Lincang tea region is undoubtedly more fortunate. This is likely due to the effective organic management measures taken by Shuangjiang County in recent years for its ancient tea trees, which seems to have restored the overall climate environment to the forest ecology of earlier times. Currently, there are over 36,500 mu (approx. 2433 hectares) of cultivated ancient tea trees that are over a hundred years old in the county. A total of 59 patches covering 8,000 mu (approx. 533 hectares) have been designated as municipal-level ancient tea tree resource protection zones, and 13,600 Bingdao ancient tea trees have been protected under the "one tree, one code" system. The county is also applying for another 38 patches covering 28,900 mu (approx. 1927 hectares) to be designated as municipal-level ancient tea tree resource protection zones. The "Shuangjiang Autonomous County Ancient Tea Tree Protection and Management Regulations" has been…

Tea is born in the embrace of nature, gathered from the essence of heaven and earth, absorbing the vitality of the sun and moon. From green leaves to the final transformation into the "green" fragrance on one's palate, tea and its green origins are inseparable. To thoroughly explore the essence of Pu'er tea production processes such as killing the green and sun-drying, the transformation from fresh leaves to finished product is far more meticulous and sophisticated than one might imagine. Today, let's delve into the production process of Pu'er tea. Wilted Fresh Leaves In the morning mist of tea regions, just as the fog begins to dissipate, tea farmers are already busy in the fields. Red sunlight filters through the misty clouds, draping everything in a golden veil. The dewdrops on the green tea leaves wet the gloves of the pickers. The freshly picked leaves are bright green and very tender. They need to be set aside to air dry patiently. As time passes, the water content within the leaves is gradually evaporated by the scorching sun, and the once taut tea stems become limp and lie on the ground. This process is known as airing, the first step of…

Ancient tree tea is expensive not only because of its considerable age and deep roots but also due to its unpolluted, natural environment which gathers the essence of heaven and earth, thus nurturing the unique aroma and taste of ancient tree tea. Why is Ancient Tree Pu'er Tea so Expensive? ① High Cost of Manual Harvesting The ancient tea trees in Yunnan are tall with many branches. Fresh leaves grow on the tips and ends of branches, making manual harvesting time-consuming and labor-intensive. It takes a long time to harvest one large ancient tea tree, and there is some risk involved, so the wages for tea pickers are relatively high. Moreover, most tea farmers allow their ancient tea trees enough time to rest by only harvesting them during the spring and autumn seasons, resulting in a limited quantity of tea, which naturally drives up the price due to scarcity. ② Traditional Handcrafted Processing Techniques Good tea processing techniques are crucial for producing high-quality ancient tree Pu'er tea, and only by carefully controlling each step can excellent tea be made. For example, temperature control during the initial steaming process, the force used in kneading, and the pressure applied when forming cakes...…

Bohetang is located in the Yiwu Mansa tea region, hidden deep within the mountains at an altitude of around 1,400 to 1,620 meters, with coordinates at 101°32' East and 22°5' North. It is a small mountain hollow nestled deep within the primeval forest. The vegetation here is very well preserved. This mysterious tea garden was discovered when planting "herbal spices" in the depths of the forest. It was named Bohetang because of a naturally occurring patch of mint leaves found there. What types of tea trees are there in Bohetang? The tea area is not large, with very old trees that vary in height, scattered here and there, most of which are 5 to 8-meter-old trees. Bohetang is divided into two tea plots: Upper Tea Plot and Lower Tea Plot. All the famous ancient tea trees are in the Lower Tea Plot, while the Upper Tea Plot was planted by local farmers after 1982. Bohetang Categories One, Two, and Three Category One: Primarily refers to the tall ancient trees in Bohetang, with about 50 trees marked, one has died, leaving 49 remaining. Category Two: Estimated to be over a hundred years old, some have been pruned. Category Three: These are…

Mantuan (Manzhuang) In Dai language, it means "large village." Located in the south of Xiangming Township, Mengla County. To the east, it borders the Yiwu tea region. The main areas for ancient tea trees on Mantuan Tea Mountain include Mantuan and Manlin (Mannlin). Manlin is the village with the most tea gardens on Mantuan Tea Mountain, while Manzhuang is the largest village and has the highest population. Manlin sits atop Mantuan Tea Mountain at an elevation of 1700 meters, with beautiful scenery and often shrouded in mist. From the summit, one can see a sea of clouds stretching as far as the eye can see, like a fairyland. The ecological environment of Mantuan Tea Mountain is excellent. It has high altitude, low temperatures, abundant sunlight, and large temperature differences between day and night. Winters are not severely cold, and summers are not excessively hot. Ancient tea trees mostly grow in dense forests. The special natural environment has shaped the quality of Mantuan tea leaves. Dry tea leaves are dark and glossy, thick and long. Floral and honey aromas interweave, rich and lasting. The soup is full-bodied, thick, and smooth, with a strong wild character. The aroma lingers in the cup…

Spring is the season when tea plants grow and tea farmers are at their busiest. In the Xijin Factory Wild Ancient Tree Tea Garden of Majiepo County, Yunnan Province, spring tea picking for 2024 has already begun. This tea garden is located in the Shuishaba mountain ravine of Zhongzhai Village, Xijin Factory Township, at an altitude ranging from 1,858 meters to 1,933 meters, providing an ideal environment for tea trees. In the tea garden, two particularly prominent large tea trees can be seen: Xijin Factory No. 1 and Xijin Factory No. 2. Xijin Factory No. 1 is a small tree-type tea plant, 11.5 meters tall, with a semi-spread posture and dense branching. It stands at an altitude of 1,858 meters in the middle of the mountain ravine. Xijin Factory No. 2 is another small tree-type tea plant, 10 meters tall, also with a semi-spread posture and dense branching. It is located in the lower part of the mountain ravine at an altitude of 1,933 meters. These two large tea trees are the oldest and most representative in the garden, possessing a long history and rich tea resources. The tea farmers carefully tend to these wild ancient tree tea plants during…

There is a saying in the Pu'er tea world: “If you don’t understand Bulang Mountain, you don’t understand Pu'er tea.” Many newcomers to the world of tea may wonder: Why does one need to understand Bulang Mountain to truly understand Pu'er tea? Bulang Mountain has become renowned worldwide for its tea. This ancient tea mountain, located within Menghai County, Xishuangbanna, is situated in the southwestern border region of China, closer to the Myanmar border than other famous mountains. It is a well-known Pu'er tea production area and one of the regions with the most preserved ancient tea gardens. The existence of Bulang Mountain and the age-old tea trees upon it are shrouded in mystery. Whether the mountain predates the ancient tea trees or vice versa remains unknown; however, the teas from Bulang Mountain have certainly gained global recognition. Bulang Mountain is named after the ethnic minority that resides there. The Bulang people have lived in the mountain and cultivated tea for over a thousand years. They are among the earliest known cultivators, processors, and consumers of tea in the world. The absolute elevation of Bulang Mountain ranges from 1,000 to 2,200 meters, with relative height differences of 500 to 1,000…

In the "world" of Pu'er tea, 8582 is like a reclusive master with unparalleled skills—his name is well-known, yet few have seen his true form. But whenever he appears, he commands attention, and those in the know can recognize him at first glance, thanks to his unique mark—the "Purple Heaven." Both 8582 and its sibling 8592 were born in 1985. Among Yunnan Seven Sons cakes, they stand out. While both hail from Menghai Tea Factory, they are exclusively custom-made for a Hong Kong-based trader—Nantian Trading Company. Because the purple "Heaven" character was stamped on their wrapping paper, a practice unprecedented at the time, these teas are commonly known as "Purple Heaven Cakes." The Purple Heaven Cakes now sell for over 100,000 RMB per cake, and various accounts related to them abound, often leaving people unsure of what to believe. Recently, our editorial team interviewed Chang Jinqiang, the former manager of the Specialized Tea Department at Yunnan Provincial Tea Import and Export Corporation, who witnessed the birth and export of 8582 and 8592 to Hong Kong. He shared stories about the legendary history of these Purple Heaven Cakes. The Beginnings and Endings of 8582/8592 Image The birth of the Purple Heaven…

In the previous article (Wilt: The Prelude to Transformation from Fresh Leaves to Tea), Lu Li provided an in-depth introduction to wilting. Next comes kneading, which involves the actions of "kneading" and "twisting" to roll the wilted leaves into a specific shape, reducing their surface area.   Purpose of Kneading in Pu'er Tea Most of the six major types of Chinese tea undergo a kneading process, but the shapes they are formed into vary. Examples include snail-shaped Biluochun, needle-shaped Nanjing Yuhua, flat-shaped West Lake Longjing, curled Anxi Tieguanyin, and pointed Taiping Houkui, among others. Yunnan large-leaf sun-dried green tea (the precursor to Pu'er tea) is categorized as a strip tea, characterized by its pursuit of being "tight, round, and straight," while avoiding being "loose, flat, and broken." When kneading by hand, it's important to maintain consistent movement direction for the leaves to avoid counter-twisting. For many types of tea, the primary purpose of kneading is to shape the leaves, enhancing their economic value. Therefore, the kneading time is short and the pressure light. However, this is not the case with Pu'er tea, because kneading serves another critical function: breaking down leaf cells. During kneading, significant pressure is applied to the…

Accompanied by the morning mist, Wang Wanguo and his fellow villagers weed and pick tea in the tea garden, with the verdant and towering Wuzhishan not far away, its main peak appearing and disappearing in the clouds and fog. The ecologically friendly organic tea garden in Wuzhishan's Shuiman Township. Photo by Niu Liangyu, People's Daily Online High mountains and cloud-covered mist produce fine tea. The Wuzhishan large-leaf tea hidden in Hainan's tropical rainforest has long been a local calling card and a vivid testament to Wuzhishan's practice of "industrialization of ecology" and "ecologization of industry." Focusing on ecology to grow good tea, how is the quality of this "ecological tea" from Wuzhishan? Recently, reporters went "into the mountains" to investigate. Core Competitiveness Lies in Ecology Following the winding mountain road, the reporters arrived at the Wu Zhai Organic Ecological Tea Garden in Wuzhishan's Shuiman Township. What caught the eye were tea plants, ground cover film on the soil, and insect traps between the tea plants. Tea farmers picking tea in an organic tea garden in Wuzhishan. Photo by Niu Liangyu, People's Daily Online "We are going 'organic.'" Wang Wanguo is a resident of Fanghao Village, Shuiman Township, Wuzhishan City, Hainan…

Many tea enthusiasts, after purchasing tea, wish to store it properly to maintain its quality but are unsure about how to choose the right storage tools. Today, we will discuss what kind of container is suitable for storing tea. Through long-term repeated testing, we found that in a humid climate, a purple clay tea jar can protect Pu'er tea very well, without any impact from dampness. The Jianshui purple clay tea jars are not glazed and do not have intentional sealant at the lid opening. Therefore, the clayware has a slightly breathable nature! The clay used for Jianshui clay is very fine with a high mesh count, unlike purple sand which has a dual-pore breathable effect. It is precisely because of the high mesh count clay of Jianshui clay that the purple clay tea jar can keep Pu'er tea dry in a humid environment. However, due to its slightly breathable nature, Pu'er tea inside the clay jar can receive the most suitable conditions for transformation. If Pu'er tea is exposed to too much air, it will transform too quickly, leading to loss of aroma and accelerated fading of the tea. If stored in a completely sealed environment, the transformation of…

Many people have the habit of drinking tea, and there are various types of tea, with Pu'er tea being one of them. Brewing Pu'er tea can be quite enjoyable and help you relax both mentally and physically. Drinking it in moderation can also have beneficial effects on your health. Below is a guide on how to brew Pu'er tea. The Brewing Method for Pu'er Tea Cake: 1. Breaking the Tea Cake Prepare a tea needle or a tea knife and insert it along the side edge of the tea cake, then apply upward force to break off pieces. To avoid damaging the integrity of the tea leaves and prevent the tea cake from becoming too fragmented, try to push the tool further into the cake. Typically, you should break off as much as you need for brewing; a general guideline is 5 grams for aged tea and 8 grams for raw tea. 2. Waking the Tea Use a 110 ml white porcelain gaiwan for brewing. Discard the first infusion, which serves as a rinse and helps to wake up the tea. For older aged teas, use water at boiling point (100°C) for direct brewing, while for newer raw teas, you…

Pasha Tea Mountain is located in the Gelanghe Hani Ethnic Township, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. It is shrouded in mist and clouds all year round, with abundant rainfall, lush vegetation, rich undergrowth, fertile soil, a loose soil layer, and good water and mineral infiltration, which effectively enhances the completeness of nutrient supply. The special natural ecological environment allows the tea trees to grow vigorously, with an early sprouting period, a long picking season, long and plump leaves, visible downy hair, and excellent quality. The ancient tea trees in Pasha grow naturally without mixed growth of other trees, mainly distributed around the villages, making it the area in the Xishuangbanna tea region with the largest number of ancient tea trees that grow in dense clusters. These trees are over 800 years old, reaching about 4 meters in height, with densely branched trunks forming a natural canopy. Pasha tea is renowned for its clarity and sweetness; the higher the altitude, the more profound the tea's flavor and the better its quality. Its twisted tea leaves are uniform, with a verdant green color and visible downy hair. The tea liquor has a golden tinge to its green color, a…

Pu'er tea, as a specialty of Yunnan Province in China, is beloved by tea enthusiasts for its unique aging process and rich flavor. However, the quality of Pu'er tea on the market varies greatly, and it can be difficult to distinguish between genuine and inferior products. So, how do you determine the quality of Pu'er tea? This article will provide a detailed analysis from several perspectives. How to Identify the Quality of Pu'er Tea I. Appearance Quality 1. Freshness and Luster: High-quality Pu'er tea has a lustrous appearance with a natural color that shines without an oily feel; inferior Pu'er tea appears dry, yellowish, and lacks luster. 2. Leaf Edges: Good-quality Pu'er tea has uniformly neat edges with intact leaves; low-quality Pu'er tea has broken leaves and irregular edges. 3. Leaf Color: High-quality Pu'er tea has bright and uniform leaf colors; inferior Pu'er tea has dull and uneven leaf colors. II. Aromatic Characteristics 1. Aroma Persistence: High-quality Pu'er tea has a pure and persistent aroma that emits floral or fruity scents; inferior Pu'er tea has a faint, short-lived, and monotonous aroma. 2. Aroma Quality: High-quality Pu'er tea has a fresh and comfortable aroma that does not irritate the respiratory system;…

Yunnan Mei Zhan black tea is made from the fresh leaves of the Mei Zhan tea tree in Yunnan, which are fermented to produce a black tea. Genuine Yunnan Mei Zhan black tea has a relatively low yield; its appearance is robust and substantial, with a dark, lustrous color, visible tea tips, and a fragrant, rich flavor that is smooth, delicate, and full-bodied, with a high level of sweetness and good steepability. Brewing Yunnan Mei Zhan black tea can be done by following these steps. Brewing Steps for Yunnan Mei Zhan Black Tea 1. Boil Water Fill a kettle with fresh cold water and bring it to a boil. Fresh water that meets drinking standards contains air, which helps to fully release the aroma of black tea. Overnight water, re-boiled water, or hot water from a thermos should not be used for brewing black tea. 2. Warm the Utensils Pour boiling water into the teapot and teacups to raise their temperature, which aids in releasing the aroma when you brew the tea later. Pour the water in a gradual, intermittent manner to avoid significant changes in temperature. 3. Add the Tea To make a strong tea, use 1 teaspoon (about…

In the embrace of lush tropical rainforests, Xishuangbanna, this ancient and mysterious land, has nurtured countless treasures of tea with its unique natural conditions. At the foot of Nannuoshan Mountain in Menghai County, known globally as the village of ancient tea trees, the air is filled with the fragrance of tea, weaving a splendid tapestry of history and modernity. On the morning of August 5th, the Xishuangbanna Tea Association's Nannuoshan Tasting Center for the Twelve Famous Mountain Teas was inaugurated at Nannuoshan. The establishment of the tasting center not only preserves and promotes the rich tea culture of Xishuangbanna but also serves as a vital window to showcase the beauty of Chinese tea to the world. (Address by Researcher Wang Yungang, President of the Xishuangbanna Tea Association) Yunnan Province is the core region where the world's tea trees originated, and Xishuangbanna is the birthplace of Pu'er tea. It is reported that by the end of 2023, Xishuangbanna had a tea plantation area of 1.4322 million mu, with a total production of 66,400 tons of dried tea leaves, generating a comprehensive output value of 32.635 billion yuan. There are 437,700 tea farmers in the prefecture, with an average annual per capita…

Infusing black tea 3-5 times is generally best, as continued infusions will result in a very light flavor. However, high-quality black teas can be infused over 10 times, such as Jin Junmei and Yunnan ancient tree black teas. When infusing high-grade black teas, you can use water at 100 degrees Celsius. The techniques for infusing black tea, so you don’t waste it. Tea enthusiasts know that black tea is delicious, but the taste can vary when brewed by different people. For example, if the tea is steeped for too long or too much tea is used, the flavor changes. Knowing some infusion techniques can help bring out the aroma and taste of the tea. Today, I’d like to share some techniques for infusing black tea, [Black Tea Infusion Techniques] Choice of teaware: glassware, ceramic covered bowls, purple clay pots Amount of tea: 5-8g Water temperature: 85-90°C Steeping time: For the first three infusions of black tea, the tea can generally be poured out immediately, with subsequent infusions allowing for slightly longer steeping times. Number of infusions: 5-6 is optimal 1. During the first infusion, about 50% to 55% of the soluble substances in the tea are extracted; 2. The second…

Recently, the super typhoon Doksuri has approached with great intensity, prompting continuous red warnings from the China Meteorological Administration. Alongside this super typhoon comes extreme weather such as strong winds and heavy rainfall. To cope with the arrival of this super typhoon and protect the property safety of tea farmers, please keep the following points in mind. I. The Super Typhoon Doksuri is about to make landfall: a quick overview of domestic weather conditions Strong Winds: According to the China Meteorological Administration, the fifth typhoon of the year, Doksuri (Super Typhoon level), is expected to make landfall along the coast from Fuqing, Fujian to Huilai, Guangdong tomorrow morning (July 28th). The maximum wind force near its center could reach up to level 15 (wind speed of 50 m/s). Affected by this typhoon, the coastal regions of Taiwan Island, Fujian, Zhejiang, and eastern Guangdong will experience strong winds ranging from levels 6 to 8 and gusts reaching levels 9 to 10 on July 27-28. Some areas in southern Fujian and the southern coastal regions of Taiwan Island may experience winds of level 9 to 12 and gusts of level 13 to 15. Heavy Rainfall: On July 27-28, some regions of the…

The Puer tea harvest season begins in March and continues through to November. Generally, the spring Puer tea is harvested from mid-March to early May. The harvesting of ancient tree spring tea usually starts at the end of March, with full-scale harvesting beginning in early to mid-April. The timing may vary slightly each year based on temperature conditions. Typically, the best time for fresh leaf picking is about half an hour after sunrise, ideally between 10:00 AM and 12:00 PM, to avoid issues related to high moisture content in the leaves that could affect the withering and processing. The optimal seasons for tea picking are spring, summer, and autumn. Specifically, spring tea is picked from March to late April; summer tea is harvested from May to June (with very limited Puer tea being picked during this period in Yunnan); and autumn tea is gathered in September and October. There is also a distinction between the dry and rainy seasons, with the dry season spring tea being particularly prized due to its robust character before the rains come. "Spring tip" tea is considered especially favored by nature, with the first spring buds sprouting from February to March. Any tea picked from…