The enchanting taste of Puer ancient tree spring Tea lies in its rich and lingering sweetness. After the dormancy of winter, these ancient tea trees have stored many nutrients. The shoots and leaves grown at this time can synthesize more amino acids. At the same time, the low temperatures of winter and spring slow down the growth of ancient tea trees, which is more conducive to the formation of some aromatic substances in the tea. The enchanting taste of Puer ancient tree Spring Tea lies in its rich and lingering sweetness. After the dormancy of winter, these ancient tea trees have stored many nutrients. The shoots and leaves grown at this time can synthesize more amino acids. At the same time, the low temperatures of winter and spring slow down the growth of ancient tea trees, which is more conducive to the formation of some aromatic substances in the tea.
Three Major Features of Ancient Tree Tea:
1. Ancient tree tea roots grow deep and do not require artificial watering or fertilization. All the Water and nutrients needed are obtained by the roots themselves. Therefore, the tea leaves contain a relatively high level of minerals, making ancient tree tea leaves an environmentally friendly type of tea.
2. They have adapted to the local ecological environment and can resist various pests and diseases, so there is no need for pesticides. Compared with other teas, they are more natural and pollution-free.
3. The roots of ancient trees penetrate deep into the soil, which helps absorb nutrients from deeper layers of soil and convert them into nourishing substances.
Therefore, ancient tree tea is rich in content, making the tea leaves more resistant to Steeping, more fragrant, and with a full-bodied flavor, sweet aftertaste, and saliva-inducing freshness. Compared with other teas, there is no need for fertilizers, making it even more natural.
Why is Ancient Tree Spring Tea Good?
1. Rich in Nutrition, High Internal Quality
Spring tea grows during a season with moderate temperatures and ample rainfall. Additionally, the tea trees have rested and accumulated nutrients over the winter. As a result, the tea trees absorb the best nutrients in spring, producing lush, bright green shoots with soft leaves. When made into tea, the final product has a tightly bound shape.
Moreover, the tea contains abundant vitamins and amino acids, which not only make the tea taste fresh and fragrant but also enhance its health benefits.
2. Fewer Pests, Intact Leaves
In general, spring tea has the best quality because, after accumulating nutrients throughout the winter and spring, the tea not only tastes fresh and is rich in nutrients but also experiences fewer pest problems due to the low temperatures. We know that Puer tea does not require pesticide spraying, so the quality of the tea at this time is also excellent.
Additionally, the relatively low temperatures of the spring tea season favor the synthesis and accumulation of nitrogen-containing compounds, leading to higher levels of free amino acids and other nutrients. This results in better aroma and taste in the tea.
3. Puer Tea's Strength Lies in Its “Spring Water”
The strength of spring Puer tea lies in its “spring water.” After the winter's nourishment, the tea is rich and smooth, offering a taste akin to pearls.
Spring Puer tea, due to weather conditions and the quality of the fresh leaves, generally has a more robust flavor. It is often said that the tea retains its fragrance after seven infusions and its taste after nine.