The release time for Puer spring Tea varies due to factors such as the type of tea tree, altitude, and climatic conditions. Typically, plantation and small-tree Puer teas begin harvesting around March 5th, while ancient-tree teas start a bit later, from around March 20th, with large-scale picking beginning by the 25th. The full-scale picking of Puer Spring Tea generally starts in mid-April and concludes before the beginning of summer in May. Therefore, the primary market release period for Puer spring tea is concentrated between March and May each year.

When Does Puer Spring Tea Hit the Market?

The market release of Puer spring tea is generally from mid-to-late March to early May. However, the quality of the tea can also be influenced by factors such as origin and processing methods, which may result in some variations in specific characteristics.

In all Puer tea mountains and villages in Yunnan, the bulk of the spring tea usually hits the market after mid-April! Based on past sprouting and picking times, there's usually only a difference of a few days, up to ten days at most, unless there are extremely dry conditions, which could cause a discrepancy of about half a month.

Characteristics of Puer Spring Tea

High Freshness: With suitable spring climate, the tea contains abundant amino acids and other substances, resulting in a fresher taste.

Rich Aroma: It has unique floral, fruity, or honey-like fragrances.

Nutrient-Rich: After winter dormancy, the tea accumulates rich nutrients.

Soft Leaf Quality: The tea leaves are tender and soft.

Clear Infusion Color: When brewed, the tea has a bright yellow-green color.

Mild Bitterness and Astringency: Compared to other seasons, it has lighter bitterness and astringency.

High Durability: It can withstand multiple infusions while retaining its flavor.

Superior Quality: Overall, it has high-quality attributes that are favored by consumers. These characteristics give Puer spring tea a high reputation and value in the tea market.