The vitality stirs up the tea people’s expectations for spring tea. Those who love tea naturally cherish every scent of tea. Even if they travel to the mountains, they also want to go to the long-cherished tea mountain to taste the freshest spring tea.
However, before exploring the taste of Yunnan spring tea, you must first understand its “little secrets” before you can better understand the nature of tea, the beauty bestowed by nature.
Affected by climate, tea tree species, and cultivation management conditions, the time of tea harvesting every season is inconsistent. Even in the same tea area or even the same tea garden, different years may differ by 5-20 days due to climate, management and other reasons.
“In April, the world is full, and the peach blossoms of the mountain temple begin to bloom.” At the same latitude, low-altitude areas warm up faster and tea trees sprout earlier; high-altitude areas have large temperature differences between day and night, tea trees have longer growth cycles, and the germination period is later than low altitude Area tea tree.
Most of the ancient trees tea in Yunnan grows in mountainous areas with high altitude, so the germination period is late. In addition, the older the tea tree, the later the germination period.
Spring tea and autumn tea have their own advantages in terms of internal quality. Generally, spring tea is richer in substances than autumn tea.
1. Rich in substance.
Under low temperature conditions, the tea tree is in a state of convergence, stores abundant energy, and consumes less, which makes the nutrients in the spring tea more abundant. The vitamins, especially amino acids, in the tea are particularly rich, and the aroma substances have a good preservation environment. This makes spring tea taste fresh and pleasant, and full of health effects.
Spring tea has the highest protein content, and protein has a good effect on enhancing the taste of tea soup. The young part of the tea shoot has the highest protein content, and as the new shoot grows, its protein content decreases. Spring tea made from tea tree sprouts has high protein content, better taste, and higher nutritional value.
2. Fresh and mellow.
The sunlight in spring is not too strong, the temperature is relatively low, and the cells of tea buds are generated slowly, which accumulates a large amount of amino acids, and the content of amino acids makes the freshness and freshness of spring tea different from other seasons.
3. High purity.
The winter is severely cold, and tea trees are protected from pests and diseases. When spring tea sprouts germinate, there is no need to apply pesticides, and the tea leaves are not polluted. Therefore, spring tea, especially the tea before the rain, is often the best tea quality of the year.
4. Meet the needs of the human body.
In the spring, the human body’s metabolism begins to flourish, and it is necessary to “save acid and increase sugar to support the temper.” Spring tea comes from nature and has the vitality of the New Year, which is conducive to the human body to spit out new ideas and adopt true energy. Coupled with the unique color, fragrance and taste of spring tea, it can give people a pleasant feeling of stretching.