Cloud tea is like life; life is learning, wisdom is cultivation.<\/p>\n
After Jingzhe (the Awakening of Insects), a moist warmth enters the air. Even the tea cakes in the warehouse seem to sense it, releasing aromas richer than in winter. At this time of year, I habitually open a newly acquired spring raw pu-erh. Drinking raw tea in spring is like waking up together with nature. The gloom accumulated over winter needs a crisp cup of tea to wash it away. Every year I look forward to this moment, because spring tea is the most delightful surprise of the year.<\/p>\n
Today I opened the 2024 Yiwu Zhengshan Spring Tea. One rinse, and from the second infusion onward the liquor emerges pale green and bright. On entry it is fresh and vibrant, carrying a delicate floral-honey fragrance \u2014 an aroma found only in spring’s new tea, like wild tea flowers just opening on the mountain. By the third infusion, a returning sweetness begins on the tongue \u2014 a clean, subtle sweetness, not intense but long-lasting. This is the hallmark of spring tea: restrained, gentle, yet with lasting power. I have always felt spring tea is like spring itself \u2014 unassuming, yet full of life force.<\/p>\n
Drinking raw tea in spring has a benefit: on damp days, the crispness of raw tea is traditionally believed to help dispel moisture. It is not a matter of medicinal effect \u2014 rather, after drinking, the whole person feels more alert, free from that drowsy heaviness. In traditional Chinese thought, spring corresponds to wood and the liver; raw tea’s cooling nature is said to help soothe and regulate liver qi. Every spring I drink raw tea for a month, and I genuinely feel lighter. This is not a psychological effect; it is the body’s real response. The high polyphenol content in raw tea is considered beneficial for promoting metabolism, making spring an especially suitable season.<\/p>\n
The timing of spring tea harvesting is important. “First flush” tea is picked around Qingming, the first round of the season \u2014 the buds are plump and rich in inner substance. “Rain tea” is of lower quality, because abundant rainfall causes the leaves to grow too quickly, without enough time to accumulate compounds. So when choosing spring tea, always pick first flush; do not be tempted by the lower price of rain tea. Every year I go personally to the tea mountain to oversee the picking and ensure quality. Once on the Yiwu tea mountain, I watched the farmers picking tender leaves one by one \u2014 their focus and dedication moved me deeply.<\/p>\n
Tea has grades; all may enjoy it regardless of status.<\/p>\n
By the fifth infusion, the returning sweetness has fully emerged. Yiwu’s sweetness is gentle \u2014 not forceful like Banzhang’s, but a honeyed sweetness that slowly seeps out. Accompanied by the sound of spring rain outside the window, the entire afternoon passes this way. For choosing spring tea, I have a small secret: use 90-degree water, pour off the first few infusions quickly, then gradually extend the steeping time. This produces the most layered liquor. Also, spring tea’s caffeine content is relatively high; I recommend finishing by 3 p.m. to avoid disturbing sleep.<\/p>\n
Every afternoon this season, brewing a pot of raw tea has become my ritual. It is like having an appointment with spring \u2014 you bring the revival of all things, and I bring a cup of fine tea. The body awakens in this season, the mind sharpens, and even work efficiency improves. That is the wellness wisdom spring raw tea gives me. One cup of tea, one season, one insight \u2014 as simple as that.<\/p>\n
Make friends through tea, please enjoy a cup.
\n—<\/p>\n
Author: Old Tea Head · Lin Shen (LamSam)
\nZen Tea Manor ZENTEA MANOR
\nTianying Supply Chain Company
\nwww.zentea-shop.com<\/p>\n","protected":false},"excerpt":{"rendered":"
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