The Tea buds do not emerge until the spring breeze blows, and it is only due to the sunlight that the greenness mellows. It's that time of year again for spring tea, when the mountains come alive and the tea is plucked by the nimble fingers of tea farmers. At this time, many tea enthusiasts return like prodigal children, ascending the mountains to bask in the spring light and savor their tea.

What we love most about spring tea is its freshness. But do you know where the fresh and invigorating qualities of spring tea come from?

The freshness and liveliness of Pu'er tea refer to the distinct taste characteristics in the tea liquor, primarily determined by certain chemical components. The “fresh” flavor in spring tea mainly comes from amino acids, biflavonoids, soluble sugars, and other substances, which give the tea a vibrant mouthfeel, like a clear spring bubbling up. The texture is rich yet delicate, uplifting without any dullness or off-flavors.

The “refreshment,” on the other hand, mainly originates from catechins, theaflavins, and complexes formed between theaflavins and Caffeine. These substances provide a refreshing sensation in the mouth after swallowing the tea, as if a coolness rises from deep within the throat, much like drinking a soda infused with mint leaves. It's clean, refreshing, and thoroughly enjoyable.

The higher the content of amino acids and catechins in Pu'er tea, the greater its freshness and refreshment. The amino acid content is influenced by the raw material, processing methods, and age of the tea. Raw material is the primary factor determining the level of freshness. First, there is the growing environment. Generally, the better the geographical and climatic conditions during spring tea growth, the more nutrients are synthesized, leading to higher amino acid content. Second, there is the season.

Spring tea is the freshest of all seasons. After a winter of accumulation, the stored Theanine and glutamine in the roots play a significant role in the growth and development of new shoots, resulting in a higher concentration of amino acids compared to other seasons. Additionally, the tenderness of the leaves also matters. Typically, tender tea buds have a high phenolic-to-amino acid ratio, imparting a fresh and refreshing taste.

The freshness and refreshment of Pu'er spring tea start accumulating from the moment the tea leaves are harvested. Hand-picked tea usually exhibits more pronounced freshness and refreshment than machine-harvested tea. This is because manual picking helps maintain the integrity, freshness, and uniformity of the buds and leaves, preserving the amino acids, catechins, and other molecules without damage, ensuring a high level of freshness and refreshment in spring tea.

Withering is a critical step in Tea processing, where the leaves are quickly heated at high temperatures to deactivate enzymes and halt fermentation. Proper control of temperature and duration during withering can preserve amino acids and polyphenols, enhancing the fresh and invigorating taste of Pu'er spring tea. Conversely, improper withering may lead to the loss of nutritional substances, affecting the overall taste.

Additionally, the freshness and invigoration of Pu'er spring tea are closely related to the rolling process in tea production. Rolling is an important step in Pu'er tea making, breaking down cell walls to facilitate the release of tea juices during brewing. However, excessive rolling can cause too much cell wall damage, leading to rapid release of water-soluble substances, which affects the tea's durability and freshness and invigoration.

Original article published in Pu'er Magazine

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