With the arrival of spring, many tea regions have already started harvesting their spring teas, which will soon be available on the market. After a whole winter of rest and rejuvenation, tea plants have accumulated rich internal substances. During this period, the tea has a full flavor, is strong in taste, and is relatively more durable when steeped, making Spring Tea the best of the year in the minds of many tea enthusiasts. The first spring tea is the first batch of tea leaves picked in spring. As long as it is the first harvest of the year, it is called the first flush spring tea. This is also the first batch of tea to sprout each year. These leaves are smaller with larger, more abundant buds, good aroma, and a full-bodied, rich taste.
What is the first flush spring tea?
The spring tea, as the name suggests, is tea harvested and processed during the spring season, that is, tea picked and processed between the beginning of spring and the beginning of summer. Puer spring tea can be divided into “first flush,” “second flush,” and “end-of-spring” teas.
“First flush” tea is made from the first tender shoots and leaves harvested in the year, which are plump, fresh, and covered in fine down, making it the best tea of the year.
“Second flush” tea refers to the spring tea harvested after the first flush, and its quality is slightly inferior to that of the first flush.
“End-of-spring” tea is generally harvested and processed between Grain Rain and the beginning of summer. After two rounds of picking, the shoots at this time are smaller and contain fewer nutrients, but the quality is still quite good.
However, note that due to differences in geographical location and climate environment in Yunnan's tea-producing areas, this may affect the sprouting of tea plants, so the actual picking times depend on the specific conditions of the tea mountains and are not absolute.
The general tea-picking times for spring tea are as follows:
First flush: Mid-March to early April
Second flush: Early April to late April
End-of-spring: Late April to early May
Summer tea: Mid-May
Autumn Tea: Mid-September
What are the differences between first flush, second flush, and end-of-spring teas?
From the above timeline, we can see that the intervals between the first, second, and end-of-spring teas are very short. After the fresh leaves are picked, the tea plant needs to absorb nutrients and water, which are transported from the Soil through the roots and then dispersed to the branches and buds. The nutrients in the fresh leaves that grow back after picking are certainly less than those in the first flush. Autumn tea has the longest interval from the first flush. On one hand, the longer growth period allows the tea plant to absorb nutrients from the soil over a longer time, increasing the nutrient content in the leaves, thus determining the high quality of the first flush tea.
How can you distinguish between first flush and second flush or end-of-spring teas?
1. Dry tea: First flush tea has coarser buds and leaves, while the second flush and end-of-spring teas are relatively shorter and finer. The color of dry first flush tea is slightly darker, while that of the second flush and end-of-spring teas is slightly lighter.
2. Infusion color: The color of the first flush tea infusion is slightly deeper and brighter.
3. Taste: First flush tea, with a longer growth cycle and more nutrients, produces a richer taste and thicker soup. Second flush and end-of-spring teas are relatively lighter.
4. Aftertaste: After tasting the first flush tea, the stimulation to the entire tongue, cheeks, and throat is more intense, resulting in a faster and stronger aftertaste.