Many Tea enthusiasts want to know: how is the taste of this year's Pu'er Spring Tea? What changes have occurred compared to previous years?

1. Rich in Inner Nutrients

Spring tea refers to tea leaves picked and made between the beginning of spring and the beginning of summer. Compared to summer and autumn teas, the quality of spring tea is the best. This is because after a winter of material accumulation, the tea plant sends its stored substances to new shoots and buds as the weather warms up in spring. As such, spring tea contains the most abundant inner nutrients.

In autumn and winter, all living organisms are in a state of storing energy. While spring tea rests and rejuvenates, it stores rich energy. Additionally, due to the continuous low temperatures of spring, there is minimal consumption, allowing the tea to retain more nutrients. At this time, the tea is rich in vitamins, especially amino acids, which not only make the spring tea taste fresh and fragrant but also possess Health benefits.

The protein content in spring tea is the highest, and proteins play an excellent role in enhancing the flavor of the tea broth. In tea plants, the part with the highest protein content is the young, tender part of the new shoots. As the new shoots grow, the protein content decreases. Spring tea is made from the new buds of the tea plant, which have the highest protein content, the best taste, and the highest nutritional value.

In autumn and winter, all living organisms are in a state of storing energy. While spring tea rests and rejuvenates, it stores rich energy. Moreover, due to the continuous low temperatures of spring, there is minimal consumption, which allows the tea to retain more nutrients, giving it a robust appearance with thick, green leaves and a soft texture.

2. Rich Aroma

Firstly, regarding aroma, this year's spring tea overall has a great aroma. From some of the mountain-top ancient tree teas tasted this season, the aroma is very strong, whether it's the dry tea aroma or the aroma in the broth, it's quite intense, with a noticeable floral fragrance.

The early spring, just out of the cold winter, is not very warm, providing an excellent environment for preserving aroma compounds. Therefore, the aroma of spring tea is unparalleled by other seasons. The aroma of spring tea is rich and lingering. Flowers are “alive” due to their fragrance, and tea is “precious” due to its aroma. The early spring, just out of the cold winter, is not very warm, providing an excellent environment for preserving aroma compounds. Therefore, the aroma of spring tea is unparalleled by other seasons.

3. Fresh and Smooth Taste

The bitterness and astringency are mild; this year's tea does not have a strong bitter or astringent taste. In the past two years, due to drought, the tea growth was limited, and the leaves were thin, leading to a stronger astringency. This year, such a situation did not occur. There was no drought this year, and the rainfall was relatively sufficient – just enough. The aroma and taste are good, and the flavors are very rich.

The spring sunshine is not too intense, and the temperature is relatively low, causing the cells of the tea buds to grow slowly, accumulating large amounts of amino acids. The amino acid content creates a fresh and smooth taste unique to spring tea compared to other seasons.

4. High Purity

People often say that a heavy snowfall foretells a bountiful year, and when winter passes, tea becomes divine. Due to the harsh winter cold, tea plants are free from pests and diseases. When the tea buds sprout in spring, no pesticides are needed, ensuring that the tea is unpolluted. Therefore, spring tea, especially tea picked before the Ming Festival and the Rain Water period, is often of the highest quality throughout the year. There is even a saying that “one ounce of spring tea is worth one ounce of gold.”

5. Meets the Body's Needs for Growth in Spring

Spring is the season when human vitality is at its peak, and Metabolism begins to accelerate. It is important to “reduce sourness and increase sweetness to nourish the spleen.” Spring tea comes from nature, carrying the vitality of the new season, which helps the body eliminate old energies and absorb true essence. Combined with the unique color, aroma, and taste of spring tea, it can give people a pleasant and refreshing feeling. Therefore, the ancients concluded long ago that focusing on health in spring ensures good health throughout the year, and spring tea plays an indispensable role in this.

Yunnan boasts superior geographical conditions, particularly for ancient tree spring teas. These teas grow amidst birdsong, flowers, and sunshine in deep mountains, nurtured by nature, making them rare treasures.