The enchanting flavor of Spring Tea from ancient Pu'er trees lies in its rich and sweet aftertaste. After winter dormancy, these ancient tea trees store many nutrients, allowing the growing buds and leaves to synthesize more amino acids. The cold temperatures of winter and spring also slow down the growth of ancient tea trees, which is conducive to the formation of aromatic substances in the tea.
Characteristics of Spring Tea from Ancient Pu'er Trees
1. Rich in Internal Substances
Spring tea refers to tea harvested and made between the beginning of spring and the beginning of summer. Compared to summer and autumn teas, spring tea has the best quality. This is because after a winter of accumulation, the tea tree transports substances to new shoots and buds when the weather warms up in spring, making the internal content of spring tea the richest.
In autumn and winter, organisms are in a state of conservation. While spring tea is resting and recuperating, it stores abundant energy. Additionally, the continuous low temperatures of spring lead to minimal consumption, resulting in even more abundant nutrients within the spring tea. At this time, the tea contains abundant vitamins, especially amino acids, which not only make the spring tea taste fresh and fragrant but also have health benefits.
The protein content in spring tea is the highest, and protein plays an excellent role in enhancing the flavor of the tea Infusion. In a tea plant, the part with the highest protein content is the tender part of the new shoot. As the new shoots grow, the protein content decreases. Spring tea, made from the new buds of the tea plant, has the highest protein content, the best flavor, and the highest nutritional value.
In autumn and winter, organisms are in a state of conservation. While spring tea is resting and recuperating, it stores abundant energy. Additionally, the continuous low temperatures of spring lead to minimal consumption, resulting in an appearance of plump buds and leaves, green coloration, and soft leaf texture.
2. Strong Aroma
Firstly, there is the aroma. This year's spring tea overall has excellent aroma. Judging from some of the mountain-top ancient tree teas tasted early this season, this year's aroma is very strong, whether it's the dry tea aroma or the aroma in the infusion, it is very concentrated, with obvious floral notes.
Having just emerged from the cold of early spring, when temperatures are still low, the environment for preserving aromatic substances is ideal. Therefore, the aroma of spring tea is unparalleled by teas from other seasons. The aroma of spring tea is rich and lingering. Flowers come alive through their fragrance, and tea becomes valuable through its aroma. Having just emerged from the cold of early spring, when temperatures are still low, the environment for preserving aromatic substances is ideal. Therefore, the aroma of spring tea is unparalleled by teas from other seasons.
3. Fresh and Pure Taste
The bitterness and astringency are mild, and this year's teas do not have a heavy bitter or Astringent taste upon entry. In the past two years, due to drought, the tea grew less, the leaves were thin, and the astringency was relatively strong. This year, such a situation did not occur. There was no drought this year, and the rainfall was relatively sufficient – it could be said that the rain was just right. The aroma and taste are good, and the flavor is very intense.
The spring sunlight is not too intense, and the temperatures are low, so the cell generation of tea buds is relatively slow, accumulating a large amount of amino acids. The amino acid content creates a fresh and pure taste unique to spring tea compared to other seasons.
4. High Purity
People often say that a good snowfall foretells a bountiful year, and when winter passes, tea becomes divine. Due to the harsh cold of winter, tea plants are free from pest damage, and when new shoots sprout in spring, pesticides are unnecessary, keeping the tea uncontaminated. Therefore, spring tea, particularly tea harvested before the Ming Festival and the Rain Water period, is often the best quality tea of the year, with the saying, “an ounce of spring tea is worth an ounce of gold.”
5. Meets the Body's Needs for “Growth and Development in Spring”
Spring is the season when the human body experiences its most vigorous vitality throughout the year, and Metabolism begins to increase. It is recommended to “reduce acidic foods and increase sweet ones to nourish the spleen.” Spring tea comes from nature and carries the vitality of the new season, which helps the body to expel old energy and absorb true Qi. Coupled with the unique color, aroma, and taste of spring tea, it can give people a refreshing and pleasant feeling. Therefore, ancient people concluded that focusing on health preservation in spring ensures good health throughout the year. Spring tea plays a significant role in this.
The geographical environment in Yunnan is superior, especially for ancient tree spring tea. These trees live among birdsong, flowers, and sunshine in the mountains, growing naturally and maturing naturally, making them particularly rare.