Precious Pre-Qingming Fuding White Tea_Tea News

Ancient agricultural production has always used solar terms as a guide for farming arrangements. The Chinese lunar calendar designates a solar term every 15 days. Around March 5th is the "Awakening of Insects," around March 20th is the "Spring Equinox," around April 5th is "Qingming" (Tomb-Sweeping Day), around April 20th is "Grain Rain," and around May 5th is the "Beginning of Summer." Fuding White Tea often begins to sprout around the "Awakening of Insects" and "Spring Equinox," and can be harvested before "Qingming." Pre-Qingming tea, due to its tender buds and leaves rich in aromatic and flavorful substances, boasts excellent quality. However, as temperatures are generally low before Qingming, the number of Fuding White Tea sprouts is limited, and their growth rate is slow, resulting in very little yield that meets picking standards. Scarcity increases value, making Pre-Qingming tea even more precious.

Pre-Qingming refers to the period before the Qingming Festival. In ancient times, there was a custom during the Cold Food Festival to abstain from lighting fires for three days, hence the name "Cold Food." The Cold Food Festival is the day before Qingming. Pre-Rain, meaning before Grain Rain, refers to tea leaves picked from after April 5th to around April 20th. Although Pre-Rain tea is not as tender as Pre-Qingming tea, due to the higher temperatures at this time, bud and leaf growth is relatively faster, and the accumulation of internal compounds is richer. Therefore, Pre-Rain tea often has a fresh, strong flavor and good endurance for multiple infusions. Xu Cishu of the Ming Dynasty, in his "Tea Commentary," said regarding the tea picking season: "Qingming is too early, the Beginning of Summer is too late, around Grain Rain is just right." For Fuding White Tea, the period after Qingming and before Grain Rain is indeed the most suitable season for harvesting and making spring tea.

In recent years, there has been a tendency to mistakenly believe that the earlier and more tender the tea, the better, even picking only a single bud. In reality, for high-quality tea, it is not necessarily true that the more tender, the better. While tea made from picking young, tiny single tea buds, like Fuding White Tea's Baihao Yinzhen (Silver Needle), is indeed aesthetically pleasing in appearance... Spring is suitable for drinking scented tea, which can dispel the cold邪 accumulated in the body over the winter and promote the growth of the body's阳气. Summer is suitable for drinking Green Tea. Green tea, with its cold and bitter nature, can clear heat, relieve summer heat, detoxify, enhance gastrointestinal function, promote digestion, and prevent diarrhea, skin sores, and infections. Autumn is suitable for drinking Oolong Tea. Oolong tea, neither cold nor hot, can thoroughly eliminate residual heat in the body, restoring a sweet and warm nature, making one feel refreshed. Winter is suitable for drinking Black Tea. Black tea has a sweet and warm nature, is rich in protein, and has certain nourishing functions. Fuding White Tea, however, is suitable for all seasons, which is related to its unique health benefits.

Those who enjoy drinking new tea should note that because new tea has a short storage time, it contains relatively high levels of unoxidized polyphenols, aldehydes, alcohols, and other substances, which have a strong irritating effect on the gastrointestinal mucosa and can easily induce stomach problems. Therefore, new tea should be consumed sparingly, and tea stored for less than half a month should be avoided. However, Fuding White Tea is almost unaffected in this regard. When drinking the first infusion of tea, due to potential contamination from pesticides and other harmful substances during cultivation and processing, there is always some residue on the tea surface. Therefore, the first infusion, which has a washing effect, should be discarded. However, Pinpinxiang's Fuding White Tea is an organic product, so the first infusion can also be tried. Drinking tea on an empty stomach can dilute gastric juice, reduce digestive function, and due to high absorption rate of water, cause a large amount of undesirable components from the tea to enter the bloodstream, triggering symptoms like dizziness, palpitations, and weakness in the limbs. Drinking tea immediately after a meal: tea contains a large amount of tannic acid, which can react with iron in food, generating new substances that are difficult to dissolve. Over time, this can lead to iron deficiency in the body and even induce anemia. The correct method is to drink tea one hour after a meal. Drinking tea during a fever: tea contains theophylline, which has the effect of raising body temperature. Drinking tea for a fever patient is无异于 "adding fuel to the fire."

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