Following the start of the year, a large amount of spring Tea is about to hit the market. As the primary type of tea in China, green tea takes the lead when spring tea becomes available. But how can one distinguish the quality of spring tea?
How to Distinguish the Quality of Spring Tea
To begin with, the leaves of spring tea are generally tightly wrapped, thick and robust, some with plenty of fine hairs, a fresh and vibrant color, and a rich and fresh aroma. In contrast, summer and autumn tea leaves are loose, dark in color, and have a mild aroma, which differs significantly from spring tea.
Secondly, the color of tea changes during storage as the substances that contribute to its color undergo slow decomposition or oxidation, making the green tea appear dull and lusterless. The increase in tea brown pigments in old tea will make the green tea Infusion turn yellowish-brown and lose its original fresh color. When brewing spring tea, the leaves sink quickly, releasing a strong and lasting fragrance and a mellow taste; summer and autumn tea leaves, on the other hand, sink slowly, with a less pronounced aroma.
Thirdly, taste the aroma. During storage, the various substances that compose the flavor of tea may decompose or become insoluble in water. Therefore, new tea always tastes rich and fresh, while old tea lacks freshness and tastes bland.
Fourthly, examine the tea leaves after steeping. New tea leaves display a yellowish-green hue, appearing fresh and tender, whereas old tea leaves tend to be more yellowish and lack the fresh appearance.
Lastly, concerning “dyed tea,” experts state that dyed tea often appears overly bright. Consumers can test this by wetting their fingers with cold water and then touching the tea. If the fingers leave a noticeable green stain quickly, there might be an issue. If such tea is brewed and the tea infusion appears an intense green and later shows a clear layering effect, it is likely “dyed tea.”
How to Brew Spring Tea for Optimal Flavor
In general, the most common tea brewing tools include glass cups, clay pots, and ceramic Teacups with lids. Among these, teacups with lids are versatile and suitable for almost all types of tea. They are easy to use and help create a delicious cup of tea.
Glass cups are primarily used for brewing teas with high ornamental value; clay pots are mainly used for brewing teas made from mature leaves, such as Wuyi rock tea and aged Pu'er.
For brewing early spring, delicate, premium green teas, we generally recommend using glass cups or white Porcelain tea ware. High-quality, delicate, premium green teas are best brewed in glass cups. Glass tea ware has the characteristics of transparency and quick heat conduction, allowing for better observation of the beautiful changes of the tea leaves in water and the color variations of the tea infusion. Therefore, high-quality, delicate, premium green teas, white teas, and yellow teas are typically brewed in glass cups.
Brewing delicate green teas in a transparent glass cup allows you to observe the graceful unfolding, movement, and transformation of the tea leaves in water, often referred to as the “green tea dance.”
First, pour 85-90°C hot water into the cup, then add the green tea. Generally, no lid is required. The green tea leaves will gradually sink on their own. Some sink straight down, others float around before sinking, and some rise and fall before settling at the bottom of the cup.
As the dry green tea absorbs moisture, the leaves gradually unfold, revealing the original colors of young leaves, buds, and single leaves. Buds resemble spears or swords, while leaves look like flags. The aroma of the tea rises with the steam, creating a refreshing and pleasant scent.
Observe the color of the tea infusion, which may range from yellowish-green to light green, or even milky-white with a hint of green. Holding the cup up to the light, you can see tiny, floating hairs shimmering and sparkling within the liquid.