Spring tea, as the name suggests, is tea picked and processed in spring. In the 24 solar terms, spring tea refers to tea harvested between the Beginning of Spring and the Beginning of Summer! Therefore, spring tea is further divided into "Mingqian Tea, Yuqian Tea, and Guyu Tea." The solar terms between the Beginning of Spring and the Beginning of Summer include: Beginning of Spring, Rain Water, Awakening of Insects, Spring Equinox, Qingming, Grain Rain, and Beginning of Summer. Tea produced during these terms constitutes spring tea. Today, [Xiaocha Yicong] will discuss the classification of spring tea with you.
Mingqian Tea is tea picked before the Qingming Festival. It is also called early spring tea, with tender and plump buds, prominent white hairs, a mellow taste, and high freshness. Due to the delicate buds, it is rich in aromatic and flavorful substances, making it of excellent quality and considered the top grade of tea. However, since temperatures before Qingming are generally low, the number of sprouts is limited, and the growth rate is slow, the yield that meets the picking standard is very small. As rarity dictates value, it is said that "Mingqian Tea is as precious as gold."
Among Mingqian Tea, tea picked between the Beginning of Spring and the Spring Equinox is technically winter tea, with a bland taste and low content of substances. Tea picked and processed between the Spring Equinox and Qingming is the true Mingqian Tea, the best tea of the year. During this period, temperatures rise, and the tea is rich in substances, with a strong flavor. The 15 days between the Spring Equinox and Qingming are divided into the first harvest, called "Tougang Tea," and the second harvest, called "Ergang Tea," also known as "Chun Jian."
Yuqian Tea is tea picked after Qingming and before Guyu, also called Qingming Tea. From Qingming to Guyu, the weather is often clear and bright, with improved sunlight and rising ground temperatures. The proverb "Qingming should be clear, Guyu should be rainy" refers to the ideal climate for plant growth, where Qingming's sunlight warms the earth, prompting plants to sprout and renew. Tea farmers begin picking tender tea buds.
Qingming, with its clear sky and bright earth, sees rising yang energy on the surface, urging plants to sprout. Qingming Tea captures this energy. In addition to tender buds, there are also one-bud-one-leaf or one-bud-two-leaf varieties. Yuqian Tea grows faster, accumulating richer substances, resulting in a fresh, strong, and enduring flavor.
Guyu Tea is tea picked after Guyu and before the Beginning of Summer. During the Guyu solar term, temperatures rise in most regions of China, and air humidity increases. Some areas experience their first heavy rain of the year, which plays a vital role in plant growth. At this time, the Jiangnan region is lush and fragrant, full of vitality, marking an important stage for tea farmers to pick, collect, and process tea. Guyu, the "first milk of grain," signifies that plants thrive with water. Awakening from winter, plants receive the earth's early nourishment, mobilizing hidden energy to grow rapidly. Guyu Tea captures this energy.
