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 a tea plant, the parts with the highest protein content are the young shoots. As the new shoots grow, the protein content decreases.
To identify or select ancient tree Pu'er spring tea, one can look for certain features: In terms of appearance, spring tea buds are characterized by short internodes, thick stems, small yet plump leaves, and long, downy buds. The leaves have a deep green color with a glossy sheen. In terms of its internal composition, spring tea is known for its intense aroma, bright golden infusion, robust flavor, and the ability to withstand 15-20 infusions. The infused leaves are substantial and weighty. When brewed, spring tea leaves sink quickly, releasing a strong and lasting aroma and a rich taste. Summer and autumn teas, on the other hand, have leaves that sink more slowly during brewing and produce less potent aromas.
Spring tea contains high levels of unoxidized polyphenols and aldehyde-alcohol compounds, which can strongly stimulate the gastrointestinal mucosa. People with poor gastrointestinal function may experience discomfort such as abdominal pain, constipation, dry mouth, and sore throat after drinking it. Therefore, it is safer and healthier to drink spring tea once some of the polyphenols, aldehydes, alcohols, Caffeine, alkaloids, or aromatic substances have been oxidized or diminished, reducing their potency.