Puer spring Tea is tea that's picked and processed between the start of spring and the beginning of summer according to the 24 solar terms. It can be divided into “first flush,” “second flush,” and “late Spring Tea.” The “first flush” is the first spring tea harvested, characterized by tender buds with many white hairs; it is considered the best tea of the year. The “second flush” is the spring tea collected after the second sprouting, which is slightly inferior in appearance and quality to the first flush but still a rare delicacy. “Late spring tea” refers to tea leaves picked between the Grain Rain and the start of summer. By this time, the buds are smaller due to the previous two rounds of picking, and the color turns dark due to increased rainfall, yet its intrinsic quality remains good.

During winter, the primary growth of tea trees occurs at the root level, where amino acids are synthesized before being transported to the tips. After the dormancy period, tea trees store a large amount of nutrients internally. Additionally, the weak sunlight and slow growth during winter and spring contribute significantly to the formation of certain aromatic compounds in the tea. As a result, spring teas feature lustrous colors, rich and fragrant aromas, a thick and sweet taste, and soft, substantial leaves. They also tend to be plump and heavy, covered with more downy hairs, have finely veined leaves, and indistinct serrations along the edges.

In terms of appearance, Puer spring tea's fresh leaves exhibit characteristics such as short internodes, thick stems, small and thick leaves, and long, prominent buds. There are abundant downy hairs, the leaves have a dark green color with a glossy finish, and yellow bud scales are present. The petioles are short, and the leaves and petioles share a consistent color.

In terms of intrinsic qualities, Puer spring tea has a strong aroma, bright golden liquor, a robust flavor, and can withstand 15-20 infusions. Its infused leaves are substantial and firm.

Spring tea is made from leaves picked between the start of spring and the start of summer. Compared to summer and autumn teas, spring teas are of the highest quality. After a winter of material accumulation, the substances are transported to new shoots and buds upon the arrival of spring warmth, making the spring teas the richest in content.

Yunnan boasts superior geographical conditions, especially for ancient tree spring teas. These teas grow amidst birdsong and flowers, basking in sunlight and nourished by rain, rooted deep in the mountains, born and nurtured by nature, making them truly precious.