Spring Tea generally refers to the first shoots and leaves of the Tea plant after its winter dormancy, which are harvested and processed into tea. This period's tea is rich in flavor, has a full-bodied taste, and is more durable when steeped. As such, spring tea is considered by many tea enthusiasts to be the best tea of the year. The trend of “chasing spring tea” is not a recent phenomenon; it has existed since ancient times.

The term “spring tea” first appeared in the poem “Ice Pillar” by the Tang Dynasty poet Liu Cha. The poem contains the line “A full cup brewing spring tea,” indicating that the concept of spring tea was already present and popularized as early as the Tang Dynasty.

So, what is the allure of Puer spring tea?

Nutrient Accumulation at Its Richest

After an entire winter of rest and recuperation, tea plants have stored abundant energy. Additionally, with moderate spring temperatures, the tea plants receive ample nourishment while expending very little, resulting in a more abundant supply of nutrients within the spring tea. The most direct manifestation of this is a smooth, silky texture with a rich, full-bodied taste and a layered complexity.

Highest Amino Acid Content

Amino acids not only determine the taste of tea but are also essential substances for the human body. However, amino acids easily decompose when exposed to high temperatures. Thus, while tea leaves generate amino acids, they also rapidly decompose under sunlight. In spring, the lower temperatures and significant temperature fluctuations between day and night mean that the decomposition rate of amino acids is far lower than the production and accumulation rate, making the amino acid content of spring tea the richest.

More Intense Fragrance

The aroma of tea is determined by the substances contained within the tea itself. After a winter of dormancy, tea plants accumulate a peak level of substances in their leaves. Higher levels of fresh and refreshing aromatic alcohols and their oxides form the fresh fragrance of spring tea. Coupled with the relatively low temperatures of early spring, these aroma substances are better preserved within the tea leaves, resulting in a more intense fragrance.

Better Taste

Amino acids, polyphenols, alkaloids, and other compounds are crucial taste-forming substances in tea. Amino acids, in particular, are the prominent nitrogen-containing compounds in tea quality components and are the primary substances responsible for the freshness and aroma of the tea soup. To cope with variable temperatures and humidity in early spring, tea plants synthesize various amino acids and sugars, which enhance the taste and mouthfeel of the tea. Therefore, when savoring spring tea, its freshness, sweetness, and clean taste are unmatched by teas from other seasons.

Essentially Pollution-Free

Spring tea, having endured the winter, is gathered and contained. Furthermore, with the lower temperatures of spring, the incidence of pests and diseases is low, so pesticides are generally not required, making the tea safer and more hygienic. As such, drinking spring tea is healthier.

Great Potential for Appreciation

In the tea community, there is a saying, “Store new tea, drink aged tea.” Only high-quality Puer tea, when fresh, can transform over time into high-quality aged tea. Among Puer teas, spring tea has excellent quality and abundant internal substances, and the quality of the tea is more conducive to the full play of processing techniques. As a result, during the aging process, it undergoes better transformation, and the potential for appreciation is considerable.