Do you know three misunderstandings about spring tea?

The most serious misunderstanding of spring tea is that everyone thinks that the quality of spring tea picked earlier is better, but this is not the case. After the tea tree is cultivated in March and April in winter, the mineral nutrients absorbed by the roots in the deep soil are very full, which makes the tea buds germinated in spring full, green in color, soft in leaves, rich in vitamins and other nutrients, rich in aroma, fresh in taste and rich in changes. Moreover, in spring, tea trees are generally free from diseases, pests and pollution, so the quality of tea picked in the "first spring" is often the best in a year.

And "early spring" is not "early spring". As long as it grows in the first wave of spring and is picked for the first time, it is spring tea. It doesn't mean that the sooner you pick it, the better. Everything has its own growth law, and it is best only at a certain time. If the tea leaves are picked too early, the new buds of the tea leaves will not develop completely and the effective nutrients will not accumulate enough. The prepared tea is not only light in aroma, astringent and tasteless, but also not resistant to foaming. Nowadays, most people blindly seek "early", which makes the spring tea market chaotic and makes us farther and farther away from good tea.

Myth 2: Tea is the best before tomorrow.

Nowadays, many people generally think that the tea picked and made in Tomb-Sweeping Day is called Qianming Tea. In fact, tea before the Ming Dynasty was called spring tea in different stages of Jiangnan tea area in China according to solar terms. The main categories of tea before the Ming Dynasty were green tea and a small amount of black tea, but there were no tea before the Ming Dynasty, such as Tieguanyin, Dahongpao and Pu 'er.

Although the spring teas in Yunnan, Guizhou and Sichuan were also picked before Tomb-Sweeping Day, they can't be called tea before Ming Dynasty. Because most of the tea-producing areas in Southwest China and South China are located in the south of China, the temperature rises early in spring, and tea picking often begins every Spring Festival. Take Pu 'er tea as an example. Banzhang is fragrant, easy to use and heavy in taste. Therefore, the picking in Banzhang area is earlier than that in Yiwu area, and it can be picked in late March. Yiwu should be the best after Qingming. However, the best spring tea for Fuding White Tea is Bai Hao Yinzhen before the Ming Dynasty.

Myth 3: Drink early and enjoy early.

Generally, fresh tea has just been picked, which has a short storage time and contains more unoxidized polyphenols, aldehydes and alcohols. These substances have little effect on healthy people, but for patients with poor gastrointestinal function, especially those with chronic gastrointestinal inflammation, these substances will stimulate gastrointestinal mucosa, and people with poor gastrointestinal function are more likely to induce stomach diseases. Therefore, it is best to store new tea for half a month before drinking.

It is unscientific to judge whether it is real spring tea or new tea only based on the premature listing time. Therefore, instead of "seeking good quality", spring tea is better than "seeking novelty" and "seeking early". For the sake of good tea, as a tea friend, wait patiently!