During the long period from winter to spring, Tea trees have over six months to accumulate nutrients, providing ample nourishment for the growth of tea leaves, which results in the richest internal content among the four seasons. Secondly, the relatively mild spring temperatures are conducive to the accumulation of amino acids and other substances that contribute to freshness and sweetness. Additionally, rainfall decreases in most parts of Yunnan during spring, offering favorable weather conditions for sun-drying the raw Pu'er teas during production. Lastly, following winter and the onset of spring, when all things are just awakening, there is less incidence of pests and diseases on tea leaves, ensuring high-quality teas. When do Pu'er spring teas typically become available? How to select Pu'er spring teas?

When do Pu'er Spring Teas Typically Become Available? How to Select Pu'er Spring Teas?

Tea enthusiasts who favor spring teas can enjoy authentic spring teas as they gradually hit the market from mid-March through late May. Among early spring teas, the first harvest is the most precious. After the autumn harvest and winter dormancy, these teas are rich in internal content, with plump shoots, soft leaves, and prominent white down, resulting in a fresh, tender, and mellow flavor. Many tea lovers who enjoy novelty also hope to purchase this batch of tea.

We all know that Pu'er tea can be categorized into terrace-grown tea, arboreal tea, and ancient tree tea. Generally speaking, terrace-grown tea trees start harvesting from February to early March, while young arboreal tea trees also begin their harvest around the same time.

Ancient tea trees typically begin harvesting after March 20th, with full-scale harvesting underway by mid-April.

The availability of Pu'er spring teas varies depending on the time of harvest. As mentioned earlier, raw materials from terrace-grown teas and early sprouting arboreal teas can be available as early as early to mid-March. Raw materials from ancient tree teas generally hit the market in mid to early April.

How to Select Pu'er Spring Teas?

In terms of identifying spring teas, we all know that in winter, the primary growth area of the tea plant is its roots, where amino acids are synthesized before being transported to the tips. After the winter dormancy, the tea plants store many nutrients internally. The weak sunlight and slow growth during winter and spring are significant factors contributing to the formation of certain aroma compounds in the tea. Therefore, spring teas are characterized by glossy colors, rich aromas, thick and sweet flavors, soft and substantial leaf bottoms. Spring teas are usually robust and heavy, covered with more downy hairs, with fine veins and indistinct serrations on the leaf edges. Below is a detailed analysis from both the appearance and internal substance perspectives:

From an appearance standpoint, Pu'er spring teas have features such as short internodes, thick stems, small and thick leaves, large buds, and abundant downy hairs. The leaves are dark green with a lustrous appearance and yellow buds. Their petioles are short and contain hoof marks, with consistent colors between the leaves and petioles. From an internal substance perspective, Pu'er spring teas are characterized by strong aromas, bright golden liquor, a rich mouthfeel, and the ability to withstand 15-20 infusions, along with substantial leaf bottoms.

From the traditional six-factor Pu'er tea evaluation, distinguishing Pu'er spring teas mainly involves two approaches: dry observation and wet observation. Dry observation refers to examining the tea's shape, color, and aroma before brewing. Spring Tea leaves are generally tightly wrapped, appearing robust and thick, with fine veins, indistinct serrations, and sometimes more downy hairs. They have fresh and vibrant colors and intense, fresh aromas. Wet observation involves further judgment through smelling, tasting, and examining the infused leaves after brewing. Spring tea leaves sink quickly when brewed, with strong and lasting aromas and rich flavors; summer and autumn teas sink more slowly during brewing and have less intense aromas.

Spring teas have another market characteristic: they rarely go on sale. This is often because there is room in the raw material costs—simply put, blending teas from different seasons, such as adding autumn teas from the previous year, can reduce costs. Therefore, tea enthusiasts should exercise caution when selecting teas.

Here are some suggestions for tea enthusiasts when purchasing:
1. Observe, taste, and learn more.
2. Do not blindly pursue rare teas.
3. Choose teas based on personal preferences.
4. Purchase from trusted tea brands or stores.
Every spring tea season is the perfect opportunity to enjoy the new spring teas, simply because there is only one spring tea harvest each year.