Puer spring Tea is not classified as green tea. Puer tea is a special category of tea, typically divided into ripe Puer and raw Puer, with Puer spring tea falling under the raw Puer category. Although there are similarities in the picking and processing methods between Puer spring tea and green tea, Puer spring tea does not belong to the green tea category. During processing, Puer spring tea undergoes minimal or no Fermentation, giving it some characteristics similar to green tea, such as tender leaves and a greener hue. However, Puer spring tea develops a more mellow aroma and richer flavor over storage, which differs from the typical characteristics of green tea.
Differences Between Puer Tea and Green Tea
1. Different Growing Environments
The ecological environment for Puer tea trees is characterized by high altitude and low latitude, subtropical warm and humid climate, ample rainfall and sunlight, year-round fog, and a mild spring-like climate all year. The soil pH ranges from 4.5 to 6.5, which is slightly acidic. In contrast, green tea grows in a low-altitude warm and humid climate with distinct seasons, less fog, and longer periods of intense sunlight. This environment is less conducive to the metabolism of nitrogenous compounds in the buds and leaves, leading to lower levels of chlorophyll, carotene, protein, and amino acids compared to Puer tea.
2. Different Processing Methods
Green tea is processed using high-temperature (300-400 degrees) fixation followed by drying to completely remove moisture. Puer tea uses a lower temperature (70-85 degrees) for fixation and sun-drying to remove about 90% of the moisture, leaving around 12% residual moisture in the leaves. Therefore, green tea is a non-Fermented tea, while Puer tea is a post-fermented tea.
3. Different Storage Requirements
Since green tea lacks biological vitality, it can be stored in any odor-free location. Puer tea, due to its biological vitality, requires storage in a well-ventilated area with no strong odors, humidity around 60%, and no direct sunlight.
4. Different Shelf Lives
Generally, green tea has a shelf life of two years, during which its quality gradually declines. Puer tea, being a post-fermented tea, has no expiration date and only a production date. If the raw materials are of high quality and stored properly, its quality improves over time, becoming richer and more fragrant – the common saying is “the older, the better.”
5. Different Characteristics
Green tea is an acidic tea, and excessive consumption can increase stimulation of the stomach and body. It also has a much lower number of infusions compared to Puer tea. Puer tea is a slightly alkaline tea. Ripe Puer tea goes through a scientific wet-piling process that accelerates and shortens the post-fermentation process. Through enzymatic and polyphenol metabolism, it generates beneficial bacterial colonies. The brewing method results in a smooth and rich flavor and a gentle nature, which may have health benefits without causing adverse reactions in the body.
Characteristics of Puer Spring Tea
In terms of appearance, Puer spring tea features short internodes, thick stems, small and tender leaves, long and large buds, abundant downy hairs, dark green and glossy leaves, yellow buds, short stems, and consistent coloration between the leaves and stems.
In terms of internal composition, Puer spring tea is characterized by a rich aroma, golden and bright liquor, a full-bodied taste, and the ability to withstand up to 15-20 infusions, with a substantial texture in the infused leaves.
Puer tea contains nutrients such as carbohydrates, proteins, amino acids, vitamins, dietary fiber, minerals, and lipids. Amino acids, in particular, are a major chemical component that contributes to the freshness and briskness of the Infusion. Spring tea is especially rich in vitamins and amino acids, which not only make the tea flavorful and fragrant but also beneficial to health.