Spring Tea refers to the buds and leaves that gradually sprout after the dormant buds nurtured by the roots of the tea plant throughout the winter, following their restorative period.
What are some other names for spring tea?
1. First Pluck Tea
The earliest buds of spring tea that meet the picking standards, in very limited quantity: examples include the purple sprout parrot tongue of Shi Qian Tia Cha, the white downy Silver needle of Fuding White Tea, the tip of Anhua Dark Tea, Mengding Yellow Bud, and Zuyeqing.
2. First Flush Tea
The first batch of tea harvested in spring, including first pluck teas and the first two or three leaves of the season.
3. Pre-Qingming Tea
Tea harvested and processed before the Qingming Festival, often referred to as “as precious as gold,” with the saying “an ounce of gold, an ounce of tea.”
4. Guyu Tea
Tea harvested around the Guyu period, known for a richer flavor and more pronounced aroma, making it the tea with the strongest taste throughout the year. After Guyu comes Li Xia, marking the beginning of summer tea harvests.
Five Ways to Identify the Quality of Spring Tea
How can ordinary tea enthusiasts discern the quality of spring tea? Experts have shared several simple and easy-to-learn methods.
Observe the Shape. The shape, color, and uniformity of the dry tea are key points. In terms of color, new tea is fresh, green, and tender, while old tea appears withered, gray, and yellow-green due to the decomposition of chlorophyll. The brown pigments produced from the oxidation of vitamins in aged Green Tea can make the tea Infusion appear yellowish and murky. Additionally, the leaves of spring tea tend to be tightly wrapped, looking thick and substantial, with many having a generous amount of downy hairs.
Crush Dry Tea. Pay attention to the moisture content of the tea. Consumers can try crushing the dry tea leaves they purchase to check if they crumble easily and are sufficiently dry. Tea with high moisture content is difficult to preserve and prone to bacterial growth and mold.
Examine the Infusion Color. During storage, substances responsible for the color of tea undergo slow decomposition or oxidation, causing the green color of green tea to become dull and lifeless. Increased brown pigments in old tea can also result in a yellowish-brown infusion. When brewing spring tea, the leaves sink quickly, releasing a strong and lasting aroma, with a rich and full-bodied taste.
Taste the Flavor. In terms of flavor, new tea is rich and refreshing, whereas old tea tastes thin due to the oxidation of active components.
Savor the Aroma. New tea has a fresh aroma, while old tea has a dull scent. Experienced consumers can also distinguish between them through the characteristic “fresh tea aroma.”
After reading this, do you now have a general understanding of spring tea?