In the sunny and warm March, tea plants that have lain dormant through winter begin to sprout new buds. Spring tea is the best quality tea of the year, a gift from spring to tea lovers.
It's once again the season to select and taste spring tea, but how can one tell if it's genuine spring tea? What are some tips for buying spring tea?
I. What Is Spring Tea and How to Identify It?
Spring tea generally refers to tea made from the first buds and leaves that emerge after the tea plant has overwintered; typically, this means tea harvested before the end of May. Since the tea plant accumulates abundant nutrients during the winter, the leaves of spring tea are thick and fleshy, with higher vitamin content and health benefits.
Here's how to identify spring tea:
1. Examine the Appearance
The leaves of spring tea are usually tightly wrapped, appearing plump and substantial, with many fine hairs and a fresh, vibrant color. They also have a strong and fresh aroma. In contrast, summer and autumn teas have loose leaves, a dull color, and a mild aroma, which is quite different from spring tea.
2. Inspect the Liquor Color
During storage, substances that give tea its color slowly decompose or oxidize, causing the tea to lose its luster. Old tea, with increased levels of tea pigments, will result in a yellowish-brown and less clear liquor, losing its original fresh color. When brewing spring tea, the leaves sink quickly, producing a strong and lasting aroma and a rich flavor. Summer and autumn teas, on the other hand, sink more slowly when brewed and have a less intense aroma.
3. Taste the Aroma
During storage, various compounds that give tea its taste may decompose or become insoluble in water. As a result, new tea always tastes rich and fresh, while old tea tastes bland and unsatisfying.
4. Examine the Appearance After Brewing
After brewing, the leaves of new tea appear yellow-green, showing freshness, whereas the leaves of old tea tend to be more yellow, lacking a fresh appearance.
II. Tips for Buying Spring Tea: Remember These Five Points
1. Look with Your Eyes
Primarily observe the shape, color, and uniformity of the dry tea. The ideal color for Green Tea is green, with emerald green being the best. The closer to the natural, original color, the better. If the tea looks dark, it is likely not fresh.
In terms of shape, teas with high curling degree generally have richer and fuller flavors compared to needle-shaped and flat-shaped teas, though the latter may have better aesthetic appeal. The uniformity of the dry tea reflects the consistency of the tea material. If there is inconsistency, it indicates that other tea fragments, tea dust, or foreign objects have been mixed in.
2. Feel with Your Hands
When purchasing loose dry tea, gently pinch it between your thumb, index finger, and middle finger to feel its dryness. If it feels dry, it indicates good quality maintenance. Conversely, if it feels damp, the tea may have been exposed to moisture. Feeling the tea by hand can also help determine its weight and density, with heavier teas often indicating richer content and better flavor.
3. Smell with Your Nose
You can smell the dry tea to sense its primary aroma and judge whether there are any off-flavors. If there are oil, mold, sour, smoke, or burnt aromas, it suggests that the tea has been contaminated during processing or storage.
4. Brew in a Cup
Green tea is commonly brewed in a glass or porcelain cup, using 3 grams of tea and 150 milliliters of pure water heated to 80°C–90°C. After five minutes, taste the tea. Before tasting, you can smell the aroma, with a pure and pleasant scent being desirable. High and fragrant aromas are considered the best, and spring tea tends to be particularly fresh and mellow.
The color of the tea liquor can also reflect the quality of the tea, with clear and bright colors being preferred. If the tea liquor turns red or reddish, it might indicate improper processing or longer storage time.
5. Distinguish “Colored Teas”
Some merchants dye their tea for personal profit, making the tea appear unusually bright green. Therefore, distinguishing colored teas is crucial. Colored teas often look overly bright. To test, moisten your fingers with cold water and pinch the tea. If your fingers leave an obvious green stain, there may be a problem. After brewing such tea, if the tea liquor appears bright green and then shows distinct layers after some time, it is likely a “colored tea.”
III. Spring Tea Release Times Across Different Regions
Lastly, here is a list of release times for spring tea across different regions to help tea enthusiasts know when to find the best teas.
1. West Lake Longjing
One of China's top ten famous teas, produced around the mountains near West Lake in Hangzhou, Zhejiang Province. Small quantities can usually be picked in early March, but the main supply hits the market around mid-March.
2. Biluochun
One of China's top ten famous teas, produced in Dongting Mountain and Xidongting Mountain (now Wu District) in Suzhou, Jiangsu Province, hence also known as “Dongting Biluochun.” It is generally picked in March and supplied to the market around mid-March, although the timing can be affected by climate changes.
3. Xinyang Maojian
Also known as Yu Maojian, one of China's top ten famous teas, primarily grown in Xinyang City and Xin County, and the Dabie Mountain area in Shangcheng County. Qingming Festival to Grain Rain marks the peak season for Xinyang Maojian, which is usually available in late March or early April.
4. Lu'an Guapian
One of China's top ten famous teas, also known as Guapian or Piancha, produced in the Dabie Mountain area near Lu'an City, Anhui Province. Lu'an Guapian is typically available around Qingming Festival.
5. Taiping Houkui
A traditional Chinese Tea, one of China's historical famous teas, produced in the Xinming, Longmen, and San Kou areas north of Mount Huang in Huangshan District (formerly Taiping County), Anhui Province. It is generally available in mid-April.
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