Spring Tea

In the variety of tea categories, spring tea is renowned for its superior quality with the saying “an ounce of spring tea is worth an ounce of gold,” while Pu'er tea values “age.” So, should Pu'er tea also pursue spring tea? 1What is Spring Tea? Spring tea refers to the first buds and leaves that emerge from the tea plant after winter, typically collected from after the Start of Spring to before the Grain Rain. Due to the temperate climate and abundant rainfall in spring, the tea plants accumulate rich nutrients during the winter dormancy period. As a result, spring tea often features plump buds and tender leaves with intense aroma and refreshing taste. For green tea, oolong tea, and other teas that are not fermented or only semi-fermented, spring tea is undoubtedly the best choice, as these types emphasize fresh, crisp mouthfeel and brisk aroma. However, for Pu'er tea, choosing spring tea serves more purposes than just these two aspects. 2Pu'er Tea: Unique Charm of Aging Pu'er tea is divided into raw (sheng) Pu'er and ripe (shou) Pu'er, both of which share the characteristic of improving in quality over time through aging. The charm of Pu'er tea lies in…

Summer Pruning of Tea Shoot Tips Hangzhou has already passed the plum rain season, and it is necessary to promptly conduct summer pruning of tea shoot tips in the West Lake Longjing tea gardens. For those that underwent heavy pruning before the end of April and have shown vigorous growth with summer shoots reaching over 50 centimeters in height, summer pruning can now be carried out. Purposes of pruning tea shoot tips: First, to control the height of the tea bushes and reduce the number of ineffective branches on summer shoots; second, to increase the density and improve the quality of autumn shoots; third, to decrease the flowering and fruiting of tea plants in autumn. Only by cultivating high-quality autumn shoots can we ensure a premium and high yield for next year's spring tea. Specific operations: Nutrition first, then cut. 1. Open trenches for top-dressing fertilizer application. Create shallow trenches 10-15 centimeters deep along the rows of tea plants, apply 30-50 kilograms per mu (about 0.067 hectares) of high-nitrogen compound fertilizer, and cover the soil after application. 2. Use a motorized double-person pruner or an electric single-person pruner to prune 20-25 centimeters above the previous cut. Special emphasis: Pay attention…

As we move into June and the weather heats up, crops enter a critical growth period, making it essential to keep up with field management tasks. Following two cool days last weekend, this week in Shaanxi Province will see a mix of high temperatures and rain. The specific forecast is as follows: On the 4th, the province will experience intervals of overcast skies and partly cloudy conditions. There will be scattered light rain or showers in most parts of Northern Shaanxi, Southern Guanzhong, and most areas in Southern Shaanxi. Southern winds in Northern Shaanxi will reach 4 to 5 on the Beaufort scale, with gusts potentially reaching 6 to 7. On the 5th, the province will have intervals of overcast skies and partly cloudy conditions. Some areas in northern Northern Shaanxi and local regions in southern Southern Shaanxi may see showers or thunderstorms. On the 6th, the province will have intervals of overcast skies and partly cloudy conditions. Local areas in northern Northern Shaanxi, some places in southern Guanzhong, and most areas in Southern Shaanxi can expect showers or thunderstorms. On the 7th, the province will be mostly sunny. Parts of southern Guanzhong and eastern Southern Shaanxi may experience high…

To thoroughly implement General Secretary Xi Jinping's important instructions of "prospering and developing through tea," and to effectively play the political leading role of party organizations and members in the development of the county's primary industry, we are launching a column titled "Prosperity and Development through Tea." This column will comprehensively showcase the dynamic practices and significant achievements of the selenium-rich tea industry chain party organizations, member units, and party members in promoting the development of the selenium-rich tea industry, increasing income for the people, and supporting rural revitalization. In recent years, Sanyang Town of Pingli County has adhered to the principle of "focusing on development while strengthening party building, and promoting development through effective party building." It has fully leveraged the role of grassroots party organizations as fortresses, established the Selenium-Rich Tea Industry Chain Branch of the CPC in Sanyang Town, Pingli County, and adopted a model of "branch leadership, enterprise dominance, and member leadership." The town continues to develop its tea industry toward scale, intensification, and specialization, truly achieving "one leaf builds one industry and enriches the people." Organizational leadership, gathering strength and setting direction. Following the approach of "building branches along the industrial chain, gathering members along…

"Ten thousand poems in sixty years," Lu You was one of the foremost poets of the Song Dynasty. When it comes to tea poetry, he is an indispensable figure, standing as a splendid cultural milestone in the history of Chinese tea poetry. Lu You was born into a prominent family; both his parents were from influential clans. He received a fine education from a young age and took the imperial examination administered by the Ministry of Rites during the reign of Emperor Gaozong but was dismissed by Qin Hui. In middle age, he traveled to Shu (Sichuan), leading a military life, and in his later years, he retired to his hometown. Born in a Tea Region Lu You was born in Shanyin (present-day Shaoxing, Zhejiang), a region known for its tea culture. From a young age, he was immersed in the tea-drinking culture. Mount Kuaiji was famous for producing Rizhu tea, and Lu You had a particular fondness for his hometown's teas, with Rizhu tea being at the top, followed by olive tea and Dingkeng tea, all of which found their way into his poetic works. He spared no effort in praising his hometown's fine teas in his poetry. One…

Tea is the affair of spring, and spring resides within the tea.During late spring, the second flush of spring tea sprouts anew. The reporter ventures into the tea region of Tianba · Sanhe Society in Yiwu Village, Mengla County, to experience the natural scenery, savor the pleasant fragrance of spring tea, and visit the tea farmers and their affairs. Tea Forests in the Depths of the Dense Woods Ascending along the path of Ma Huang Qing, the dense forest blocks out the sky and trees intertwine, while birdsong fills the air. Looking afar, the misty mountains, sometimes visible and sometimes hidden, are the famous tea regions of Luoshuidong and Guafengzhai. Huang Family Liquor House, Old Pu Village, Old He Village... these old place names with a touch of human warmth have been completely covered by lush forests. In the verdant hills, under the towering banyan and camphor trees, the ancient tea forests of the Sanhe Society villagers' group are revealed, scattered here and there. After several spring rains, the ancient tea trees have sprung back to life, sprouting new buds once again. Climbing over the peak known as “Chaqituanbao,” one enters the hills of the Tianba villagers' group, where towering…

Yunnan Puer tea is typically harvested according to the seasons, dividing it into spring, summer, and autumn teas. It can also be classified into raw and ripe teas based on its processing method. It's often said that spring tea is as precious as gold due to its early harvest, high price, and superior quality. In contrast, autumn tea is less popular because it's not as high-quality as spring tea. So, what are the differences between Puer spring tea and autumn tea? Puer Spring Tea or Autumn Tea: Which is Better? Spring tea can be divided into "Tea before the Ming Festival," "Tea before the Rain Festival," and "Late Spring Tea." Tea before the Ming Festival refers to spring tea produced before the Qingming Festival, collectively known as early spring tea. In this regard, Yunnan Puer tea is unique since ancient tree teas mostly grow in high-altitude mountains, so the harvesting schedule depends on the specific conditions of the tea mountain. "Three days early is a treasure, three days late is grass" emphasizes the importance of timing. To ensure the quality of spring tea, every step from picking to production and sale must race against time. This allows for an early…

Yingshan is located beside the Dabie Mountains in China, with high elevation, abundant mountain water resources, and a mild climate, making it an ideal place for producing high-quality tea. The local Yunwu tea in Hubei's Yingshan not only absorbs the essence of plants but also gains nourishment from the misty environment. As early as the Tang Dynasty, it was presented to the imperial court as tribute tea. This article will introduce you to the complete production process of Yingshan Yunwu tea, from picking to final product.   Picking The picking technique for Yingshan Yunwu tea is quite particular. When picking the leaves, one must use an upward motion and only select the three tender tips at the top; it is forbidden to forcefully pinch the leaves with fingernails, as this can cause the base of the leaf to turn black when processed. The correctly picked tea buds appear fresh, succulent, and vividly green. Yingshan Yunwu tea is a spring tea, harvested only once a year. To produce one pound of tea, farmers need to pick tens of thousands of tea buds. This action needs to be repeated tens of thousands of times to gather enough buds to make a pound…

Did you know? The quality and taste of Pu'er spring tea are excellent, with better tenderness than ordinary teas. This can be seen from the buds of dry tea leaves, where ancient tree teas have short and dense buds that aren’t plump. Additionally, the leaf shapes of Pu'er spring tea do not conform to a high degree of regularity. Compared to summer tea, which has longer and thinner stalks, and autumn tea, which is fatter and more downy, spring tea appears more compact and robust, with less regularity in shape. If you have the opportunity to visit tea regions in Yunnan personally, you will find that the fresh leaves of ancient tree teas of the arbor type have a lot of down, feeling like velvet when touched, with very good texture. Moreover, after brewing well-processed dry tea, the leaves at the bottom are full and leathery, without any dryness. Differentiating Pu'er Spring Tea One: Observe From the leaf shapes, ancient tree teas show better tenderness. By comparing dry tea leaves, it can be found that most of the buds of ancient tree teas are quite short and not plump, with dense buds. Most Pu'er spring teas do not have a…

Based on the latest meteorological data analysis, strong cold air began to affect our province from the 19th. This strong cold air has a wide impact, significant temperature drops, and prolonged low temperatures. From the 20th to the 25th, most areas of our province maintained temperatures below 0°C, experiencing severe cold and low-temperature snowy and freezing weather, making it very likely for tea gardens to suffer from cold and frost damage. To ensure tea production and mitigate the effects of cold and frost damage in tea gardens, based on the "Guidelines for Tea Production in Response to Low-Temperature Cold Weather" issued by the Planting Industry Management Department of the Ministry of Agriculture and Rural Affairs, the Zunyi Comprehensive Test Station of the National Tea Industry Technology System, the Guizhou Provincial Tea Industry Technology System, together with the Guizhou Academy of Agricultural Sciences Tea Research Institute, compiled measures for tea gardens to cope with low-temperature snowy and freezing weather, taking into account the situation in Guizhou. These are provided as a reference for agricultural management departments at all levels and tea growers in our province. I. Hazards of Cold and Frost Damage to Tea Plants The main types of cold and…

"Pruning tea trees involves leveling the canopy, removing weak branches while retaining strong ones, and clearing around the base to improve ventilation and light penetration. When fertilizing, trenches should be dug above the tea plants, with organic fertilizers being the primary choice. After fertilizing, cover the area with soil promptly. This helps the tea plants accumulate nutrients safely over winter and reduces pest and disease issues in the following year." As Mu Chenghong explained, he demonstrated these garden management techniques to the tea farmers.The golden autumn season brings wealth from the fertile land; after the rain, the tea gardens are a verdant green, layer upon layer, like a poem shrouded in mist. It is a critical time for garden management, and at the tea plantation run by Guizhou Lin Sen Modern Agricultural Development Co., Ltd. in Jiuchang Village, Gaizhai Town, Kaiyang County, tea farmers are bustling about, pruning, weeding, loosening the soil, and fertilizing the tea plants... laying a solid foundation for increased production and income in the coming year. Villagers are weeding. As the saying goes, "three parts planting, seven parts management." Good tea is not only grown but also managed. To enhance quality and efficiency and strengthen the…

What is the price per pound of Yiwu ancient tree Pu'er tea? If it's old tree pure material tea, the general price for pre-monsoon spring tea is around 800 RMB per kilogram, while autumn tea prices are around 600 RMB per kilogram. The character of Yiwu tea is its aroma and soft water. Gafengzhai is especially known for its gentle and refined qualities, a fine product among Jiangnei teas. Savoring it carefully, there is a natural rich honey fragrance within its sweet and mellow taste, a smooth and delicate texture concealing a strong yet steady tea essence, with bitterness and astringency being subtle. The throat resonance is long-lasting and soothing, giving a sense of solidity, richness, and comfort. Novices drink for the aftertaste, but connoisseurs drink for the mountain character. The mysterious aspect of Gafengzhai lies in: from the first sip, you experience the wildness and vastness of the primary forest, along with a subtle smoothness. To put it simply, a good tea, one leaf is enough; one infusion leaves an unforgettable taste; tasting it delights both mouth and mind; once seen, never forgotten! Characteristics of Yiwu Tea: 1. Yiwu ancient tree Pu'er tea is particularly favored for its purity…

Proper picking of tea leaves is one of the key measures for stable, high yield and quality of tea. In picking, it is essential to balance harvesting and nurturing. It is necessary to pick in batches, promptly, and leave leaves reasonably. Picking should be conducted according to the standards required for different types of tea. For instance, needle-shaped tea requires single buds, coiled teas (such as Biluochun) and flat teas (such as West Lake Longjing) require 1 bud with 1 leaf just starting to unfold, and Mao Feng tea is made from 1 bud with 1-2 leaves. For Oolong tea, small to medium open-faced shoots with 2-3 leaves are ideal. For green tea production, when 10% to 20% of shoots meet the picking standard, harvesting can begin. Different standards should be set for nurturing based on the tree age and vitality. (1) Picking from Young Tea Trees Picking can be done using the "top pruning and side nurturing" method. The standards are: spring tea leaves - leave 2-3 leaves, pick 1 bud with 1-2 leaves; summer tea leaves - leave 2 leaves, pick 1 bud with 1-2 leaves; autumn tea leaves - leave 1 leaf, pick 1 bud with 1-2…

Pre-Qingming tea is harvested before the Qingming Festival and is less prone to insect infestations. Its buds are delicate, with a fresh green color, subtle aroma, mellow taste, and beautiful form, making it a premium tea. How can one identify pre-Qingming tea? Before brewing, observe the appearance and color of the tea leaves and savor its aroma and taste. How to Identify Pre-Qingming Tea Method 1: Carefully Observe the Color of the Tea. Genuine pre-Qingming tea, new tea, and spring tea generally have a predominantly fresh green color. This is because pre-Qingming tea is made from tea shoots which are the most tender part of the tea plant, having just reached maturity. The shoots contain high levels of chlorophyll, giving them a naturally fresh and vibrant green hue. If the tea is from last year or older, after a year or more of exposure to air, oxidation will be evident. A closer look at such aged teas reveals a dull, "rusty" appearance. Most green teas can be judged as new or old by carefully observing their color. Method 2: Gently Smell the Aroma of the Tea. Pre-Qingming green tea, new tea, and spring tea, having been freshly picked, retain a…

Pu'er spring tea, summer tea, and autumn tea are products of different seasons. Spring tea is known for its high aroma, rich flavor, and durability; summer tea has a mild taste but shows significant transformation; autumn tea exhibits a soft sweetness. Spring Tea: Harvested in March to April, the tea has rich internal qualities, is plump, and boasts a high aroma. Its taste is full-bodied, smooth, and delicate, with excellent durability. Summer Tea: Collected from May to July, this tea has a darker color and long, thin stems. Its fragrance is pure, and the taste is strong and bitter, with a monotonous mouthfeel. Autumn Tea: Picked in September to October, the tea has a yellow-green color, coarse leaves, and a mild, peaceful taste that is sweet and fragrant. Differences and Comparisons Between Pu'er Spring Tea and Summer & Autumn Teas 1. Pu'er Spring Tea Spring tea is usually harvested from March to April, with the exact picking time determined by the climate and sprouting conditions of the year. Spring tea can be divided into "early spring," "mid-spring," and "late spring." It is typically made from the first buds and leaves after winter dormancy. Due to environmental factors such as light…

The taste of spring tea is very fresh. The content of substances such as theanine and catechins in the tea leaves is relatively high, thus giving it a fresh mouthfeel and a rich aroma. The sunlight in spring is relatively abundant, making the chlorophyll produced by the tea leaves more vibrant than that in autumn tea or other teas, resulting in a greener tea color. Spring tea contains a large amount of nutrients in new buds, such as vitamin C, which gives it antioxidant and health benefits, as well as weight-loss effects. I. What is Pu'er Spring Tea? Spring tea refers to tea picked and processed between the beginning of spring and the beginning of summer according to the 24 solar terms. Spring tea can be categorized into “first flush,” “second flush,” and “late spring tea.” “First flush” is the first spring tea picked from the first sprout of the year; its buds and leaves are delicate and covered with fine white hairs, making it the best tea of the year. “Second flush” is the spring tea picked after the second sprout; its quality is second only to the first flush but is still a rare good tea for the…

Shifeng Longjing, with its largest production area in Longjing Village, is renowned worldwide for producing top-tier West Lake Longjing tea. To the east lies the West Lake, to the west are the Five Clouds Mountains, to the south flows the surging Qiantang River, and to the north stand the towering peaks. Surrounded by lush mountains and shrouded in mist, it is like an emerald gem set beside the West Lake. The West Lake Longjing tea ranks first among China’s famous teas. Its leaves are “green in color, fragrant, mellow in taste, and beautiful in shape,” known as the “Four Perfections.” The core production areas of West Lake Longjing include Shifeng, Longjing, Yunqi, Hupao, and Meijiawu, with Shifeng being the highest quality. The pre-Qingming tea is considered the most precious, fit for state banquets. Shifeng Longjing is mainly produced in Longjing Village and Wengjia Mountain Village, known as the "No. 1 Tea Village in the World." "Among the world's famous teas, Longjing is the best, and the finest Longjing comes from Shifeng." The fame of Shifeng Longjing also owes much to Emperor Qianlong. Legend has it that when Emperor Qianlong toured the south, he visited the foot of Lion Peak Mountain…

Tea plant pruning includes shaping pruning during the juvenile stage, light and deep pruning for mature tea plants, and heavy pruning and coppicing for aging tea plants. (1) Shaping Pruning During the Juvenile Stage of Tea Plants To promote the emergence of axillary buds in young tea plants and increase the number of main branches, forming a robust canopy at a certain height for plucking, three shaping prunings are required during the juvenile stage: ① First Shaping Pruning. This is carried out after transplanting cuttings. When transplanted seedlings reach a height of over 25 cm, leave 1-2 branches at a height of 15-20 cm from the ground and trim off the top shoots. If some seedlings are less than 25 cm tall, wait until mid-May. Use sharp pruning shears to prune each plant individually. Only prune the main branch, leaving the side branches intact. Ensure the cut is smooth and the remaining stub as short as possible. ② Second Shaping Pruning. Generally performed in late February to early March before the spring tea sprouts. For seedlings with good growth momentum and management conditions, this can be done around October after the dry season ends. Using pruning shears, raise the cut…

We all know that due to the uniqueness of its tea tree varieties, as well as differences in tree types and the climatic conditions, altitude, and other factors across various tea regions and mountains, Pu'er spring tea, especially that from ancient trees, tends to sprout relatively late. Based on historical harvest times for spring tea, it is typically picked around mid-to-late March. If there is abundant rainfall in a given year, the sprouting time can be slightly earlier by about a week. Conversely, it can be delayed until late March or early April, and in some cases, even until mid-April to early May. Pu'er spring tea isn't necessarily better when harvested earlier. Early doesn't equal good. All living things grow according to natural laws, and they are at their best only after reaching a certain stage of development. Pursuing an early harvest blindly can have the opposite effect. Harvesting too early, in pursuit of tenderness, means the buds and leaves haven't developed properly, and their internal substance accumulation is insufficient. Poorly nourished buds and leaves cannot ensure quality, and the resulting tea will have light fragrance, weak flavor, and poor durability. Furthermore, teas harvested early are generally used for trial…

Pre-Ming tea is the tea harvested before the Qingming Festival. It is less susceptible to insect damage, and its buds and leaves are delicate, with a fresh green color, subtle aroma, mellow taste, and beautiful shape, making it a premium tea. At the same time, since temperatures are generally lower before Qingming, the number of shoots that emerge is limited, and their growth rate is slow, leading to a very small yield that meets the standards for picking. This is why there's a saying that "Pre-Ming tea is as valuable as gold." The characteristics of Pre-Ming tea are: delicacy, high mineral content, and rarity. Spring tea leaves are typically tightly wrapped, thick and plump, with many having abundant fuzz, a fresh and lustrous color, and a rich, fresh aroma. Appearance: bright green and fresh, with a glossy sheen, plenty of white down, a flat and straight shape, and non-curved tips. The dry tea has a pure aroma. The infused leaves: the aroma is naturally fresh and elegant, floating freely. The leaves are light green and clear, and uniformly shaped. When brewed: the liquor is bright green or clear yellow in color. The taste is fresh and stimulating, providing a refreshing…

Everyone knows that most Pu'er tea on the market is divided into spring and autumn teas based on the time of picking and production. Due to the difference in picking times, teas from the same mountain can have distinct taste characteristics, which experienced tea drinkers often refer to as "spring water, autumn aroma." So what are some things to consider when it comes to spring teas? Today, Shang Shang will guide you through them. Spring tea can be understood as "tea picked and produced during spring." The season of spring is defined according to the 24 solar terms, spanning from the Start of Spring to the Start of Summer. Teas made within this period are considered spring teas. Many tea enthusiasts may wonder: why do some spring teas cost significantly more than others, disregarding the influence of famous mountain origins? The reason is that while all tea picked between the Start of Spring and the Start of Summer is called spring tea, there are typically three pickings: pre-spring tea, main spring tea, and late spring tea. Pre-spring tea is usually picked in February to March, between the Awakening of Insects and the Qingming Festival; main spring tea is picked and…

In the summer season, in the forest near the village of Qianguaxigacha, Bayantaola Town, Kezuo Left Mid Banner, Tongliao City, Inner Mongolia, densely planted and upright mulberry trees are lush and full of vitality, with broad and thick mulberry leaves that are a fresh green. In the past, these mulberry trees could only yield mulberries to be eaten as wild fruit. Now, thanks to Zhao Chunhua's "magic touch," mulberry leaf tea has become a beverage for people.Zhao Chunhua is a villager from Qianguaxigacha, Bayantaola Town. The village is close to the Ustun Nature Reserve, and the surrounding areas are abundant with mulberry trees, winged seed trees, wingnuts, sea buckthorns, and other species. As a native, Zhao Chunhua is very familiar with these tree types. The idea of making mulberry leaf tea came to her during an inspection at a New Year's goods festival, where she learned that mulberry leaves could be made into tea and sold for good money. Zhao Chunhua wanted to bring this industry back to her hometown, not only to increase household income but also to lead fellow villagers to shared prosperity. Freshly processed mulberry leaf tea (Photographed by Bao Tingting) "I started making mulberry leaf tea…

Rainy periods are times when cold waves occur most frequently throughout the year, and rainfall in early spring can cause a sudden drop in temperature, leading to a "spring chill reversal." Weather Forecast from the Fenggang County Meteorological Station on February 19th According to the future weather forecast released by the Fenggang County Meteorological Station on February 19th, low-temperature rainy and icy conditions will occur across the county on the night of February 21st, 2024, which will severely impact the growth of spring tea. To effectively reduce damage to tea gardens and minimize losses for tea farmers, the following preventive and remedial measures are proposed. Preventive Measures 1. Enhance awareness of frost prevention and constantly monitor predictions and forecasts of hazardous weather to prepare in advance. 2. In tea gardens located at high altitudes or in windy areas where frost is likely to occur, approved plant protection products with anti-freeze properties (such as S-Inducer, BiHu, and Sea Island Extract) may be used in advance. Anti-Freeze Plant Protection Products 3. Establish protective barriers in the direction of prevailing winds to reduce wind speeds within the area, effectively defending against cold waves. 4. Covering the tea garden with straw can raise soil…

"These past few days have been extremely cold, and areas at higher elevations are experiencing freezing conditions. Let's discuss how to protect the tea plants from frost." Due to a strong cold front, Fuding City has experienced a dramatic temperature drop with heavy snowfall across seventeen towns and districts. From 08:00 on January 22nd to 08:00 on January 23rd, the lowest recorded temperature among various tea garden stations was -7.3°C at Hengchunyuan Tea Garden in Jiayang Township. On January 23rd, the Fuding Tea Industry Development Leadership Team organized tea technicians and science and technology extension workers to visit the tea mountains and gardens of the Jiayang She Ethnic Township. They inspected the growth of the tea plants and provided advice to farmers on how to manage and protect the tea plants against low temperatures and cold weather. The Senior Agronomist of the Fuding Agriculture and Rural Affairs Bureau and Fuding Tea Industry Science and Technology Extension Worker, Wang Huai Zhen, explained that in response to the current cold weather, the main focus is to increase the resistance of the tea plants to ensure they can survive the winter safely. The snow covering the tea gardens can be beneficial for tea…