For the Chinese, drinking tea is not only a habit but also a science. Those who understand the knowledge of tea drinking can make themselves healthier and live longer through this method. The Yellow Emperor's Classic states: “During the first three months of spring, this is the time for the release of old energy. Heaven and earth come to life, and all things flourish.” Spring is when yang energy rises, brimming with vitality. However, as winter transitions into spring, the weather fluctuates between cold and warm, making it easy for qi fields to become disordered, and the human body becomes susceptible to illness. At this time, focusing on health preservation can effectively prevent diseases from occurring.
Spring health preservation should follow the principle of nourishing yang and preventing wind. In this season, the body's yang energy follows nature's course, rising and spreading outward, so it is important to protect the body's yang energy and avoid any situation that might damage it. Drinking tea for health preservation is a good choice at this time.
When it comes to drinking Pu'er tea, it is appropriate to Drink teas that are neutral in nature and sweet in taste during this period. Aged Pu'er cooked tea or Pu'er raw tea stored for 10 to 20 years is most suitable. This type of tea can generate heat to warm the abdomen, expel dampness from the body, enhance the body's resistance to cold, and also help eliminate the greasiness from New Year's feasts.
After being stored for 10 to 20 years, the nature of Pu'er raw tea changes from cool to warm. It can help regulate the body's “qi” and make it pleasant to transition from winter to spring.
Spring is the season when all things grow together, and the organs of the human body become active. Pu'er raw tea aged for 10 to 20 years can effectively regulate Blood circulation in the body, assist in Metabolism, fully relax the body, and significantly alleviate eye fatigue caused by prolonged computer use.
Pu'er raw tea aged for 10 to 20 years contains abundant theaflavins in its infusion, with a fragrance dominated by floral and honey aromas, imbued with a sweet honey-like quality. Accompanied by the lingering aroma of the tea, it is enough to permeate the entire spring season. It can be considered an excellent companion for nurturing both body and mind during the transition from winter to spring.
According to traditional Chinese medicine, spring is the time when liver qi is strong. It is advisable to consume more vegetables such as Kudzu root, Buckwheat, wolfberry, carrot, tomato, green pepper, celery, leek, spinach, and fruits like citrus and lemon. One should eat less pickled foods and overly sweet foods. Pickled foods have high salt content, and excessive consumption may lead to intestinal bacterial infections. Foods that are too sweet are high in sugar, which can easily convert sugar into fat stored in the liver, potentially inducing fatty liver disease.
Taking advantage of this opportunity to nurture the liver can prevent yin deficiency during the summer months. However, over-nourishing the liver can lead to an excess of liver fire. Therefore, people should choose teas that nourish yin, promote the generation of body fluids, moisten the lungs, and strengthen the spleen to reduce fire and supplement the body during spring. This not only helps to relieve inflammation and detoxify but also prevents wind-heat and wind-cold. Additionally, it can alleviate spring dryness and drowsiness, stretch the muscles and bones, and strengthen the body.