① Spring tea boasts the most substantial nutrient accumulation
During autumn and winter, organisms enter a state of conservation. While resting, spring tea stores abundant energy. The consistently low temperatures of spring further minimize nutrient loss, resulting in plump buds, vibrant green hues, and tender leaves.
② Spring tea's aroma is rich and lingering
Flowers come alive with fragrance, and tea gains value through its scent. The cool early spring temperatures preserve aromatic compounds exceptionally well, making spring tea's fragrance unrivaled by other seasons.
③ Spring tea offers the freshest and most refreshing taste
The mild spring sunlight and low temperatures slow bud cell growth, allowing amino acids to accumulate. This high amino acid content gives spring tea its uniquely fresh and mellow flavor.
④ Spring tea is virtually free of pollution
As the saying goes, "A timely snow promises a good harvest," and "Winter's end brings immortal tea." The harsh winter eliminates pests, eliminating the need for pesticides during spring bud growth. Thus, spring tea, especially pre-Qingming and pre-rain teas, is often the year's highest quality, earning the adage "An ounce of spring tea is worth an ounce of gold."
⑤ Spring tea is richest in vitamins
Tea ranks among the world's top three beverages due to its abundance of essential vitamins like VA, VB, VC, VE, and VK. However, vitamins degrade at high temperatures, especially VC, which decomposes easily. Spring tea's cool growing environment preserves these vitamins, ensuring their highest concentration.
⑥ Spring tea has the highest protein content
Proteins enhance tea's flavor profile. In tea plants, the highest protein concentration is found in the tender young shoots, which diminishes as the shoots mature. Spring tea, made from these young buds, offers the highest protein content, best taste, and greatest nutritional value.
⑦ Spring tea aligns with the body's "spring growth, summer flourish" needs
Ancient wisdom emphasizes harmonizing health with the seasons: growth in spring, flourish in summer, harvest in autumn, and conservation in winter. Spring marks the body's peak vitality, with heightened metabolism. Beyond "reducing sourness and increasing sweetness to nourish the spleen," spring tea carries the season's vitality, aiding the body in renewal and energy absorption. Its distinctive color, fragrance, and taste bring joy and relaxation. Thus, ancient wisdom holds that spring health sets the foundation for a year of well-being—with spring tea playing a pivotal role.
How to Choose Quality Spring Tea!
1. Visual Inspection
Examine the dry tea's shape, color, and uniformity. Green tea should be green, with emerald green being optimal—the closer to nature's hues, the better. Darkened leaves often indicate staleness.
Shape-wise, tightly rolled teas tend to offer richer flavors, while needle or flat shapes may lag in taste but excel in visual appeal. Uniformity reflects consistent raw material quality; unevenness suggests mixed fragments or impurities.
2. Tactile Check
For loose tea, lightly pinch it between your thumb, index, and middle fingers to gauge dryness. Dryness indicates good preservation; dampness suggests moisture exposure. Heftier leaves typically contain richer, denser nutrients and better flavor.
3. Olfactory Test
Smell the dry tea to assess its primary aroma and detect off-odors. Oily, musty, sour, smoky, or burnt notes signal processing or storage contamination.
4. Brewing Trial
For green tea, use a glass or porcelain cup with 3 grams of leaves and 150 ml of 80°C–90°C purified water. Steep for 5 minutes, then smell the aroma—pure, pleasant, and intense scents are ideal. Spring tea should taste fresh and mellow.
The liquor's color also reflects quality: clear and bright is best. Reddish hues may indicate improper processing or prolonged storage.