Characteristics and Advantages of Spring Tea
Definition of Spring Tea
Spring tea is a broad term referring to tea leaves harvested between the Lichun (Beginning of Spring) and Lixia (Beginning of Summer) solar terms. In China, spring tea is further categorized based on the timing of the tea buds’ emergence:
- Pre-Qingming Tea (Mingqian Tea): Harvested before the Qingming Festival, known for its superior quality and highest price.
- Pre-Guyu Tea (Yuqian Tea): Picked after Qingming and before the Grain Rain (Guyu) period.
- Late Spring Tea: Collected between the Grain Rain and Lixia.
This classification mainly applies to tea-growing regions in southern and southeastern China. In the northernmost provinces, tea is rarely harvested before Qingming, making most teas here post-Qingming tea, which is still considered authentic spring tea.
The concept of “Pre-Qingming Tea” does not fully apply to Pu’er tea due to the late budding of high-altitude and old tea trees in Yunnan. Instead, Yunnan tea regions often classify spring tea into First Spring Tea (Tou Chun Tea) and Second Spring Tea (Er Chun Tea). First spring tea refers to the first fresh leaves harvested in the year, regardless of the exact date, while second spring tea follows thereafter.
Characteristics of Spring Tea
- Appearance: Spring tea is characterized by short internodes, thick stems, small and robust leaves, and large, prominent buds. The buds are abundant and covered with visible yellow fuzz. The leaves are dark green with an oily sheen, uniformly colored.
- Inner Quality: Having undergone a dormant winter, spring tea is rich in nutrients, featuring an oily sheen, a rich and fragrant aroma, a robust and fresh taste, and substantial, plump leaf bases.
Three Key Advantages of Spring Tea
- Rich in Nutrients:
Spring tea contains abundant vitamins, particularly amino acids, which contribute to its fresh, vibrant flavor and delightful aroma, offering numerous health benefits. - High Protein Content:
Spring tea boasts the highest protein content of the year. The protein is most concentrated in the tender new shoots of the tea tree, which are used for spring tea production. This results in the best taste, highest nutritional value, and superior quality. - Superior Quality and Flavor:
Spring tea is highly valued for its distinctive aroma, rich taste, and nutritional benefits, making it a perennial favorite among tea enthusiasts.