In the variety of Tea categories, Spring Tea is renowned for its superior quality with the saying “an ounce of spring tea is worth an ounce of gold,” while Pu'er tea values “age.” So, should Pu'er tea also pursue spring tea?
1What is Spring Tea?
Spring tea refers to the first buds and leaves that emerge from the tea plant after winter, typically collected from after the Start of Spring to before the Grain Rain.
Due to the temperate climate and abundant rainfall in spring, the tea plants accumulate rich nutrients during the winter dormancy period. As a result, spring tea often features plump buds and tender leaves with intense aroma and refreshing taste.
For Green Tea, Oolong Tea, and other teas that are not fermented or only semi-fermented, spring tea is undoubtedly the best choice, as these types emphasize fresh, crisp mouthfeel and brisk aroma. However, for Pu'er tea, choosing spring tea serves more purposes than just these two aspects.
2Pu'er Tea: Unique Charm of Aging
Pu'er tea is divided into raw (sheng) Pu'er and ripe (shou) Pu'er, both of which share the characteristic of improving in quality over time through aging.
The charm of Pu'er tea lies in the profound flavor and complex layers of taste it develops over time. Does this mean we don't need to pay attention to the quality of the raw materials used in Pu'er tea? The answer is no.
3Raw Materials Are the Foundation of Pu'er Tea Quality
High-quality raw materials are the foundation of good Pu'er tea, and spring tea is one of the best materials to showcase the advantages of the tea plant variety and geographical environment.
The raw materials for Pu'er tea mainly come from large-leaf tea plants grown in Yunnan Province, in specific high-altitude areas with unique geographical and climatic conditions.
Taking ancient tea trees from regions like Yi Wu and Jingmai in Yunnan as examples, the spring tea from these areas grows slowly, with tender leaves and abundant internal substances, making them ideal for producing high-quality Pu'er tea.
4Collection Value and Tasting Experience
In the long term, choosing spring tea as the raw material for Pu'er tea is reasonable. The unique aroma and refreshing taste of spring tea cannot be matched by teas from other seasons, and they offer better potential for later aging.
Over time, the excellent genetic traits of spring tea will gradually manifest, making the aging process smoother and future tasting experiences richer, thus possessing higher collection value.
Therefore, for Pu'er tea, spring tea does have irreplaceable advantages. Whether considering the quality of the raw materials or the potential for later aging, spring tea is the preferred choice for making high-quality Pu'er tea.