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 the natural flavors of spring, which are fresh and serene, but it also replenishes the trace elements needed by the body, maintaining daily requirements.
Precautions when drinking Pu'er spring tea: Freshly made Pu'er spring tea contains high levels of unoxidized polyphenols and aldehyde-alcohol compounds, which can strongly stimulate the gastrointestinal mucosa. Those with poor gastrointestinal function may experience symptoms such as dry mouth and throat, abdominal pain, and constipation after drinking it; those who rarely drink tea may experience symptoms like dizziness, Insomnia, weakness, sweating, and frequent urination, known as “tea intoxication syndrome.” Therefore, new tea must be stored for some time before consumption; it should not be drunk hastily or in excessive amounts. At the very least, it should be stored for half a month, allowing some of the polyphenols, aldehydes, and alcohols to dissipate or oxidize, and reducing the activity of Caffeine, alkaloids, or aromatic substances. Only then can it achieve the effects of “green color, clear soup, high fragrance, and mellow taste,” ensuring safe consumption and benefiting health. In addition, Pu'er tea becomes more fragrant with age. After long-term storage, most of the stimulating substances in the tea are transformed, the nature of the tea gradually becomes more balanced, and the flavor becomes smoother. Drinking it has less of an impact on the body and is more comfortable.