What are the characteristics of Puerh tea spring tea, why so many people like to drink? Follow the editorial below to find out!

Spring tea, is the twenty-four seasons of spring to summer during the picking and processing of tea. Spring tea has a “Mingqian tea”, “rainy tea”, “spring tail tea” points. Bright tea is the production of spring tea before the Qingming Festival, collectively referred to as early spring tea. “Pre-mingming tea is a treasure, buds and leaves tender more white hair”, early spring tea is the best tea of the year. It can be divided into “the first outline of tea” (also known as “first gang tea”), “two outline of tea” (also known as “two gang tea”) Two categories. The “first outline tea” is the first sprouting in the year the first harvest of spring tea, “two outline tea” is the second sprouting consequences of the production of spring tea, also known as “spring tip”. Before the rain tea that is “Gu Yu” section before the harvesting of spring tea, also known as “spring tea”. “Gu Yu” to ‘summer’ tea, called ‘spring tail tea’.

The reason why spring tea is highly sought after, its characteristics are distinct and unique charm. First of all, spring tea after a winter of dormancy and nutrient accumulation, the tea leaves are richer in substances, especially amino acids and vitamins content is higher, which makes the spring tea taste fresh, fragrant, sweet and long. Secondly, spring tea picking season moderate temperatures, moderate rainfall, slow growth of tea leaves, buds and leaves tender texture, color and lustre emerald green, the view is pleasing to the eye, taste is full of flavor.

Furthermore, the color of spring tea after brewing is clear and bright, just like amber, revealing a fresh and elegant atmosphere, which is refreshing and relaxing. Each sip of tea is a gift of nature, as if you can taste the flavor of spring, so that people forget the hustle and bustle, intoxicated.

　　In addition, spring tea is also more precious because of its limited production, tedious picking and production process. People like to drink spring tea not only because of its excellent quality, but also because it represents a sense of ritual in life, a kind of cherishing and reminiscing of good times. In the busy city life, a cup of spring tea is enough to make people forget their worries for a while and enjoy a moment of peace and comfort. Therefore, spring tea has become the love of many tea lovers, every spring, there are countless tea drinkers look forward to, just for that touch of spring flavor.

The production of spring tea Puerh tea includes the steps of plucking, withering, killing, kneading, sun-drying (or drying), and steaming and molding. The following

In spring, picking is carried out from 9:00 am to 3:00 pm on a sunny day to ensure that the raw materials are fresh and rich in inclusions
The picking standard is mainly one bud and two leaves, which is conducive to the transformation of Puerh tea in the later stage1
Withering:

After picking, the fresh leaves should be carried down the mountain as soon as possible and placed in a ventilated and cool place, so that the tea leaves can wither naturally and lose about 10% of water
The purpose of withering is to evaporate the water of the fresh leaves, which is conducive to the subsequent greening process, and to emit some of the grassy green flavor of the fresh leaves

Adopting the form of pan-frying to kill the greening, high temperature quickly passivates the enzyme activity, stops the polyphenol oxidation, and makes the tea leaves lose water evenly
Killing is a very critical step in the production of tea, destroying the enzyme activity in the tea leaves through high temperature, keeping the tea leaves green, and making it easy to knead the tea leaves into strips
Kneading:

The purpose of kneading is to break the cells of the tea leaves to ensure that the tea juice is fully leached out when brewing
When kneading, the strength and time of kneading should be flexibly controlled according to the age and tenderness of the tea leaves, generally young leaves are lightly kneaded, and old leaves are heavily kneaded.

The twisted tea leaves are dried naturally under the sunlight to preserve the organic matter and active substances in the tea leaves
The purpose of drying is to further reduce the water content of the tea leaves, so that the tea leaves can be more easily preserved.

The dried tea leaves are steamed and pressed to form products of different shapes such as cakes, bricks and tuo teas1.
Steam pressing is beneficial to the later transformation and preservation of Puerh tea.

In addition, for Puerh ripe tea, the process of ovofermentation is also required to mellow the tea leaves1. After completing the above process, the tea leaves are packaged and stored in a dry and ventilated environment to wait for further aging1.

The above steps together constitute the production process of Spring Tea Puerh Tea, and each step is crucial, affecting the quality and taste of the final tea leaves.