Did you know? The quality and taste of Pu'er Spring Tea are excellent, with better tenderness than ordinary teas. This can be seen from the buds of dry Tea leaves, where ancient tree teas have short and dense buds that aren't plump. Additionally, the leaf shapes of Pu'er spring tea do not conform to a high degree of regularity. Compared to summer tea, which has longer and thinner stalks, and Autumn Tea, which is fatter and more downy, spring tea appears more compact and robust, with less regularity in shape. If you have the opportunity to visit tea regions in Yunnan personally, you will find that the fresh leaves of ancient tree teas of the arbor type have a lot of down, feeling like velvet when touched, with very good texture. Moreover, after brewing well-processed dry tea, the leaves at the bottom are full and leathery, without any dryness.

Differentiating Pu'er Spring Tea

One: Observe

From the leaf shapes, ancient tree teas show better tenderness. By comparing dry tea leaves, it can be found that most of the buds of ancient tree teas are quite short and not plump, with dense buds. Most Pu'er spring teas do not have a high degree of regularity in their leaf shapes. Compared to summer tea, which has longer and thinner stalks, and autumn tea, which is fatter and more downy, spring tea appears more compact and robust, with less regularity in shape.

Two: Smell

The spring rainfall in Yunnan tea regions is generally scarce. Freshly made spring teas are rich in essence and have a high fragrance. Whether brewed in a lid bowl or a Teapot, the first infusion of tea soup gives off an elegant, refreshing floral scent, with a high fragrance and strong impact.

Three: Touch

If conditions permit, you can visit the tea regions in spring to observe the growth of tea trees and the production process of fresh leaves. Ancient tree teas of the arbor type have many downy leaves, feeling like velvet when touched, with good texture. After brewing well-processed dry tea, the leaves at the bottom are full and leathery, without any dryness.

Four: Taste

The ancient tree spring teas from Yunnan tea regions require experiencing sensations in multiple parts of the mouth. Generally, large-leaf teas have a strong flavor, and the speed and persistence of the bitterness turning into a sweet aftertaste are important criteria for evaluating a good tea. Clean tea leaves will not give a tingling sensation upon entry into the mouth, have weak astringency, and provide great comfort in the mouth. The tea soup has thickness, and one can feel a rich tea flavor upon tasting, leaving a lingering aroma in the mouth after drinking. This is a level of taste rarely achieved by summer and autumn teas.