Characteristics of Spring Tea
First, after a winter's rest, tea plants accumulate abundant nutrients, making the content of the leaves rich in various substances.
Second, the relatively low temperature is conducive to the synthesis and accumulation of nitrogenous compounds, resulting in higher levels of free amino acids, proteins, and other nutritional components. The aroma and taste of the tea will also be better. In a sense, the lower temperatures in some regions of the south may improve the quality of the Spring Tea.
Third, during the spring tea season, the incidence of pests and diseases is relatively low, so pesticides are generally not needed, meaning that spring teas are usually free from pesticide contamination.
What are the benefits of drinking spring tea?
Benefit One: Most Nutritious
The nutrients in spring tea are the most abundant. After a period of rest and recuperation through autumn and winter, tea plants store a wealth of energy. Coupled with the sustained low temperatures of spring, the plants receive ample nourishment while expending little, allowing for a more plentiful accumulation of nutrients. This results in plump buds and leaves, a vibrant green color, and a soft leaf texture.
Benefit Two: Highest Amino Acid Content
Amino acids are not only a determining factor in the taste of tea but are also essential nutrients for the human body. However, amino acids decompose when exposed to high temperatures. They are produced and decomposed simultaneously in the presence of sunlight.
In spring, when temperatures are lower and there is a significant difference between daytime and nighttime temperatures, the rate of decomposition of amino acids is reduced, leading to their accumulation. As such, the amino acid content in spring tea is the highest and richest among all seasonal teas.
Benefit Three: Highest Vitamin Content
Tea contains a rich variety of vitamins, both in quantity and type. Vitamins A, B, C, E, and K are mostly indispensable for the human body. However, vitamins can be easily destroyed by high temperatures, especially Vitamin C, which decomposes even at slightly elevated temperatures. The long growth period and low temperatures during spring help protect these vitamins, ensuring that spring tea has the highest concentration and best preservation of vitamins.
Benefit Four: Aligns with the Body's Needs During Spring Growth
According to ancient beliefs, the four seasons affect life primarily through the processes of birth, growth, harvest, and storage, corresponding to spring birth, summer growth, autumn harvest, and winter storage. What does “spring birth” mean? It refers to the occurrence, growth, and vitality of life, representing the period of the year when human vitality is at its peak.
In terms of diet, as the yang energy rises in spring and the body's Metabolism becomes more active, it is important to reduce acidic foods and increase sweet flavors to support the spleen. Spring tea, sourced from nature, carries the vitality of the new season. Drinking it harmonizes with the upward life force inherent in spring tea, facilitating the body's process of renewal and absorption of vital energy. Additionally, the color, aroma, and flavor of spring tea provide a delightful and uplifting sensory experience.
As early conclusions suggest, focusing on health and wellness in the spring lays the foundation for good health throughout the year, and spring tea plays an indispensable role in this.
Benefit Five: Rich Accumulation of Aroma
Flowers come alive through fragrance, and tea is esteemed for its aroma. The aroma of tea is determined by its internal chemical composition, and over 700 aroma compounds have been isolated from tea, including alcohols, aldehydes, ketones, esters, and nitrogenous compounds.
These aroma compounds are present in very low concentrations and are highly volatile and unstable. They are susceptible to oxidation, condensation, polymerization, and genetic transfer reactions when exposed to sunlight and high temperatures. However, since the temperatures in early spring are not high, the conditions for preserving aroma compounds are excellent, leading to a rich accumulation of aroma that lingers pleasantly.
Benefit Six: The Freshest and Most Refreshing Taste
The taste of tea is influenced by polyphenols, amino acids, and certain ester compounds. Spring tea has a higher content of amino acids, which determine its fresh and smooth taste. Therefore, the fresh and refreshing taste of spring tea cannot be matched by teas from other seasons.
The benefits of drinking spring tea are numerous. The color, aroma, taste, and essence of spring tea can only be truly appreciated through tasting. When spring flowers bloom, tea's fragrance reigns supreme. Enjoying spring tea brings health and vitality to your side.